Northern-Style Fresh Noodle Soup with Tofu and Pickled Vegetables

In the north, this soup is made with hand-pulled fresh wheat noodles known as la mian, but any fresh noodle (udon is a good choice) or pasta will work well in this outstanding recipe. Rinsed and drained sauerkraut can replace the pickled Chinese cabbage, if necessary.

MAKES 4 SERVINGS

1⁄4 cup canola oil

2 scallions, white and green parts, coarsely chopped

4 cups reduced-sodium vegetable broth

2 tablespoons chopped fresh cilantro

2 tablespoons reduced-sodium soy sauce

1⁄2 tablespoon toasted (dark) sesame oil

1⁄2 cup pickled Chinese cabbage, rinsed and chopped

1⁄4 teaspoon crushed red pepper flakes, or to taste

8 ounces extra-firm tofu, drained, cut into 1⁄2-inch cubes

Salt and freshly ground black pepper, to taste

1 tablespoon cornstarch mixed with 1⁄2 cup water

8 ounces fresh Chinese wheat noodles (la mian) or other fresh egg-free noodles or pasta, cooked according to package directions until just al dente, drained and rinsed under cold running water

Thinly sliced scallion greens and cilantro leaves, for garnish

In a small saucepan, heat the canola oil over medium heat. Add the chopped scallions and cook until fragrant, stirring often, about 10 minutes, reducing the heat to medium-low after a few minutes. Strain into a heat-proof bowl, discarding the scallions, and set aside.

In a medium stockpot, bring the broth and chopped cilantro to a boil over high heat. Reduce the heat to low and add 1 tablespoon soy sauce and the sesame oil; simmer gently, stirring occasionally, about 5 minutes. Cover and keep warm over very low heat.

In a wok or large nonstick skillet, heat 2 tablespoons of the reserved scallion oil over medium heat. Add the pickled cabbage and red pepper flakes and cook, stirring constantly, 30 seconds. Add the tofu, remaining 1 tablespoon of soy sauce, salt, and black pepper; cook, stirring, 2 to 3 minutes. Add the cornstarch mixture and cook, stirring constantly, until thickened, about 3 minutes. Remove from heat and keep warm.

To serve, divide the noodles equally among 4 serving bowls. Ladle the hot broth mixture equally over top. Top with equal portions of the tofu mixture. Drizzle evenly with the remaining scallion oil. Garnish with the sliced scallion greens and cilantro leaves and serve at once.

{PER SERVING} Calories 312 • Protein 16g • Total Fat 13g • Sat Fat 1g • Cholesterol 0mg • Carbohydrate 34g • Dietary Fiber 4g • Sodium 583mg

hancheng

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