Dofu Cai Mian (Tofu Vegetable Noodle Soup)
A warming, nutritious, and quick throw-together soup. Like a wonderful lo mein, but with less oil and in stock -- plus, this has a sweet-spicy and a hot-spicy variation here! SERVES 2 , 1 -3 Bowls 12 ounces lite silken extra firm tofu or firm ... [... more]
International Vegetarian Union |
Creamy Thai Chicken and Baby Corn Noodle Soup
Cover vermicelli in boiling water until softened, drain well. Heat oil in pan, add chicken, cook 2 minutes, add capsicum, cook 1 minute. Add curry paste, cook for 30 seconds until fragrant. Add combined water, MAGGI Chicken Stock Powder, ... [... more]
Nestlé |
Old-fashioned chicken noodle soup
First make the broth. Put the chicken joints in a large, heavy stockpot or saucepan. Add the onion halves, carrot and celery, then pour in the water to cover the ingredients. Bring to the boil, skimming the surface constantly until all the grey ... [... more]
All Recipes AU |
Fragrant Tofu Soba Noodle Soup
This is a veg-friendly adaptation of a recipe from fitness magazine. In a large saucepan over high heat, cook noodles according to package directions. When noodles are al dente, drain and rinse under cold water, swishing noodles to remove surface ... [... more]
International Vegetarian Union |
Vietnamese-style chicken noodle soup- MONIQUE SPANBROOK
Preheat the oven at around 240°C. Trim any excess fat from either end of the chicken, baste it in olive oil and sea salt and brown it for around 3/4 of an hour, turning once. Whilst this is cooking, put water in large soup pot and bring to boil. ... [... more]
Australian Womens Weekly |
Won ton and noodle soup
To make the filling for the won tons, put the mushrooms in a small bowl, cover with boiling water and soak for 15 minutes, or until rehydrated. Remove the stems and discard. Finely dice the caps and combine with the mince, cornflour, oyster and ... [... more]
All Recipes AU |
Chinese chicken noodle soup
Bring the stock, 3 cups water, the soy sauce, sesame oil and rice vinegar to the boil in a large saucepan. Add the chicken and cook for 2 minutes. Add the vermicelli, bok choy and spring onion and cook for a further 2 minutes or until the noodles ... [... more]
All Recipes AU |
Thai Chilli Chicken Noodle Soup
Place chicken breasts and stock in a large stockpot over medium heat and bring to the boil. Reduce heat and simmer for about 20 minutes, or until chicken is cooked through. Remove chicken from stock and set aside to cool. Add leeks and carrots to ... [... more]
All Recipes AU |
Asian-style Noodle Soup
In a small frying pan over medium heat, cook shallots in oil until brown. Remove from heat and set aside. In a large saucepan over medium heat, bring chicken stock to a simmer. Cook until heated through, adding beansprouts at the last minute. ... [... more]
All Recipes AU |
Chinese-Inspired Chicken Noodle Soup
Meanwhile, bring chicken stock to a boil in a medium saucepan with mushrooms and spring onions. Stir chicken into boiling stock. When stock returns to a boil, crack eggs directly into stock. Continue to cook until chicken is no longer pink and ... [... more]
All Recipes AU |
Chicken noodle soup
Pour the chicken stock into a large saucepan, add the lemon grass, ginger, chilli and garlic and bring to the boil. Add the chicken, reduce the heat and simmer for about 15 minutes until the chicken is cooked. Lift out the chicken with a slotted ... [... more]
All Recipes AU |
Chinese noodle soup
Cover the dried mushrooms with warm water in a small bowl and let stand for 30 minutes. Rinse well and squeeze to drain thoroughly. Slice thinly, discarding the stems. Meanwhile, in a large saucepan, cook the noodles according to the directions ... [... more]
All Recipes AU |
