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Week of 9/18/23

Deconstructed Tofu Siu-Mai Noodle Soup
with mushrooms / Napa cabbage / carrots

Active: 30 Total: 30
Original GF Paleo Vegetarian
Deconstructed Tofu Siu-Mai Noodle Soup

Though the flavors of Siu Mai are the inspiration for this soup, it's much more weeknight friendly than filling and steaming your own Chinese dumplings. We last featured this meal in 2022.
Smarts: Chinese egg noodles go well with the flavors of the soup, but we found that even Western-style egg noodles were a great fit.

Tags
One Pot, Low Calorie, Quick and Easy
Proteins
Tofu
Cuisines
Asian - Chinese
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48

Ingredients

Metric
Servings:
4
Deconstructed Tofu Siu-Mai Noodle Soup:
  • Tofu, extra-firm - 16 oz , 1/2" / 1.3 cm cubes (vaccum-packed preferable)
  • Carrots - 8 oz , diced
  • Garlic - 3 cloves , chopped
  • Mushrooms, any type - 8 oz , chopped (look for pre-chopped to save time)
  • Napa cabbage - 12 oz , thinly sliced (this will seem like a lot but will cook down)
  • Green onions - 2 stalks , chopped, green and white parts separate
  • Oil, cooking - 1 Tbsp
  • Coriander, ground - 1 tsp
  • Sugar - 1/8 tsp
  • Stock, any type - 6 cups
  • Hoisin sauce - 1 Tbsp
  • Soy sauce, low-sodium - 1 Tbsp
  • Noodles, Chinese-style egg - 4 oz (sub any egg noodle, dried ramen, or spaghetti)
  • Lemon juice - 2 tsp
  • Chili garlic sauce (opt) - for serving (sub any hot sauce)

Prep

  1. Tofu - If tofu is packaged in water, press out liquid first, like in this video. Then slice into 1/2” / 1.3 cm thick cubes. (Can be done 1 day ahead)

  2. Carrots / Garlic - Prep as directed. Store separately. (Can be done up to 5 days ahead)

  3. Mushrooms (if not pre-chopped) / Cabbage / Green onions - Prep as directed. Store separately. (Can be done up to 2 days ahead)

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Make

  1. Heat a large Dutch oven or saucepan with cooking oil over medium-high heat. Add mushrooms and saute until very tender and golden brown, 8 to 10 minutes. Season with some salt.

  2. Stir in tofu, carrots, garlic, white parts of green onions, ground coriander, and sugar. Cook until fragrant, 3 to 4 minutes.

  3. Pour stock over tofu and bring to a simmer. Stir in Hoisin sauce and soy sauce.

  4. Simmer soup until the carrots are nearly tender, ~5 minutes.

  5. Next, stir in cabbage and noodles. Bring to a simmer and cook until noodles are tender (check the package for recommended cook time).

  6. Remove soup from heat and stir in lemon juice.

  7. Taste soup and season with some additional Hoisin sauce, soy sauce, or lemon juice if needed.

  8. Ladle soup into bowls and top with green parts of green onions. Serve with chili garlic sauce on the side. Enjoy!

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