Lunch Recipes

Long Noodle Soup

Long Noodle Soup



Long Noodle Soup

Serves: 2


1/4 block House organic firm tofu
2 teaspoons Kikkoman Lite soy sauce
1 small white mushroom wiped clean with a damp paper towel
1 16 ounce can Health Valley fat free chicken broth about 2 cups
1 bunch Maiko soba noodles in the Asian food section
1/2 cup Westpac classic vegetables frozen peas and carrots
1 tablespoon Geisha sliced water chestnuts drained


Open the tofu package and cut off 4 of the block of tofu. Lift it out of the package and wrap it in paper towels to soak up the water. Cut tofu into little squares about the size of dice. Let the cubes sit on paper towels for a minute. Transfer to a little bowl and pour 2 teaspoons soy sauce over them and toss gently to coat.

Cut the stem off the mushroom and place it stem side down. Use a knife to cut the mushroom into thin slices.

Open the can of soup and pour it into the pot. Cover with the lid and bring the soup to a boil over high heat. Remove the lid and carefully slide the band off the noodles and add them to the broth. Stir the noodles around. Cook 2 minutes.

Measure out 2 cup of peas and carrots and 1 tablespoon of water chestnuts. After noodles have cooked 2 minutes, add the tofu, mushrooms, peas, carrots, and water chestnuts. Stir the soup again. Cook 4 more minutes. Turn off the heat and let the soup stand about 5 minutes to cool off a little.

Transfer the soup to two bowls and eat it with chop sticks, a spoon, a fork, or all three.

Children should be supervised by an adult.