Gingery Vegetable Noodle Soup

This restorative meal-in-a-bowl comforts year round.

May 11, 2011

Serves: 4
Prep:  16 min
Cook: 1 hr 10 min
Total: 1 hr 26 min
1 tablespoon canola oil
8 ounces cremini mushrooms, finely chopped
2 large carrots, finely chopped
2 ribs celery, finely chopped
1 medium onion, finely chopped
6 large cloves garlic, minced
2 tablespoons finely chopped fresh ginger
3 tablespoons dry sherry
4 cups low-sodium vegetable broth
1/4 teaspoon salt
1 cup snow peas, cut into julienne strips
4 ounces thin soba noodles, broken in half
8 ounces baked smoked tofu, cut into 1/4" cubes
4 scallions, thinly sliced on the diagonal

1. Heat the oil in a large saucepan or Dutch oven over medium-high heat. Add the mushrooms, carrots, celery, onion, garlic, and ginger and cook, stirring often, for 10 minutes, or until the vegetables are lightly browned.

2. Add the sherry and cook for 1 minute, stirring to loosen browned bits from the pan. Add the broth and salt and bring to a boil over high heat. Reduce the heat to low, cover, and simmer for 45 minutes, adding the snow peas during the last 3 minutes.

3. Meanwhile, prepare the soba noodles according to package directions. Drain and set aside.

4. Stir the tofu, soba noodles, and scallions into the broth and simmer for 3 minutes, or until heated through.

Recipe Notes
People with depression who take monoamine oxidase inhibitors (MAO inhibitors) should not use alcohol or other fermented products, such as the sherry in this recipe. Substitute broth for the sherry.

Nutritional Facts per serving
Calories     302.6 cal
Fat     7.1 g
Saturated fat     0.9 g
Cholesterol     0 mg
Sodium     3611.4 mg
Carbohydrates     43.1 g
Total sugars     9.2 g
Dietary fiber     4.9 g
Protein     18.2 g

Courtesy of the Rodale Healthy Recipe Finder.