Hot and Sour Chinese Ramen Tofu Vegetable Soup – eSoupRecipes

This Hot and Sour Chinese Vegetable soup can be prepared entirely in a wok, taking advantage of the cookware’s quick-cooking capabilities and wide sides to keep anything from jumping out. A wok is really a versatile tool, and I love using mine for stir-frying as well as for making soups on the quick. If you don’t own a wok, it’s a worthy investment. I purchased a 14-inch Carbon Steel Wok from the Wok Shop two years ago and have been very happy with it.

So with wok on the burner, I set out on a busy Wednesday night to make a tasty vegetable soup with ingredients I had on hand and that wouldn’t take long to prep and cook. I started with tofu, Napa cabbage, carrots and garlic. Deep in the back of one cupboard I found a package of Ramen noodles and decided to add those, minus the seasoning packet, for some extra body. And for more speedy convenience, some Swanson’s Chinese-style Hot and Sour broth. This was my first soup using a packaged hot-and-sour broth, and it added plenty of flavor out of the gate. I was suspect that it would be more sour than hot, but that’s not the case. One of the broth’s primary ingredients is cayenne pepper, and this liquid does have a bite. My wife thought it was quite spicy, so you might want to cut the broth with some water if you’re not a spice lover. I, on the other hand, drizzled some Sriracha sauce over mine for a final burst of heat. Verdict? A very nice Asian-style veggie soup that came together quickly, was fun to make and had plenty of contrasting textures. Most importantly, it was a very flavorful soup.

Hot and Sour Chinese Ramen Tofu Vegetable Soup

3.2.2925

 

Looking for the perfect pot to cook up your next batch of soup? I recommend the Lodge Enameled Cast Iron Dutch Oven. It comes in 11 different colors and is an excellent value for the price.