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Spring Challenge Day 8- Noodles and Broth With Fried Tofu And Scallions


Noodles And Broth With Fried Tofu And Scallions


2 Small leeks, split lengthwise, rinsed well, thinly sliced

1 Carrot, cut into fine matchstick pieces

1/2 Cup fine matchstick pieces of fresh diakon

4 to 5 dried shiitake mushrooms, soaked until tender and thinly sliced

4 Cups spring or filtered water

3 to 4 Tablespoons of soy sauce

1 Teaspoon brown rice syrup

1 Cup shredded Chinese cabbage

Avocado or light olive oil for frying

1/2 Block extra-firm tofu, cut into 1-inch cubes

4 ounces udon or soba noodles, cooked al dente

2 to 3 scallions, thinly sliced on the diagonal, for garnish


Layer the leeks, carrot, diakon and mushrooms, in order, in a soup pot. Add water, cover and bring to a boil over medium heat. Reduce the heat to low and cook for 15 minutes. Add the soy sauce, rice syrup and cabbage and simmer for 5 to 7 minutes.

Meanwhile, fry the tofu. Heat about 1 inch of oil in a deep skillet over medium heat. When the oil is hot (patterns will form, known as “dancing”), increase the heat to high and fry a few cubes of tofu at a time until golden brown, 2 to 3 minutes. Drain on parchment paper. Repeat with remaining tofu cubes until all are fried.

To serve, place some noodles in individual bowls. Spoon vegetables and broth over the noodles and top with fried tofu and scallions. Serve immediately.


Week 2 is all about grains. Yay!

Day 9- Cornbread With Green Bean Salad

Day 10-Endive Risotto With Walnuts

day 11-Saffron Polenta With Sauteed Vegetables

Day 12-Lettuce Rolls With Plum Sauce

Day 13-Seitan With Broccoli Rabe

Day 14-Sweet corn And Basmati Salad

Day 15-Stuffed Portobellos With Green Beans


All recipes are printed with permission from Christina Pirello

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