Fried Tofu Cellophane Noodle Soup – My no-meat meal (15 mins)

4 Jun
0

Someone I know at work was posting a bunch of pictures of veggies on facebook.  He has started a detox diet.  I was like ok, that sounded good. But I don’t really like uncooked veggie or salad much.  I’m not a rabbit. LOL.  But I could make something with no meat for a change.  I could skip meat for breakfast and lunch, and that would be my own detox diet for now :)   I had a piece of whole wheat bread for breakfast with a little bit peanut butter and a tea.  For lunch, I made Fried Tofu Cellophane Noodle Soup with Chinese bok choy.  I used to get this from a Shanghai style restaurant in the morning, and that was one of my favorite breakfasts growing up.  It was simple and comforting.  It’s amazing how the combination of the ingredients turns out to be yummy.  Fried tofu doesn’t have much taste.  Cellophane noodle (or clear noodle) does not have any taste either.  Same thing for the bok choy, almost tasteless.  All these things just absorb whatever the taste of broth or soup.  It’s a very subtle dish.  I added a few dried shrimps to add some taste.  It was yummy.  If you skip the dried shrimp, that’s totally vegetarian.  Besides, the cellophane noodles have lower calories than egg noodles.  I’m going to try this no-meat-breakfast-and-lunch for a week, and see if I look leaner.  LOL.  Oh I forgot to mention that this is super easy to make. It only takes about 15 mins or so, can’t beat that!

 

Cellophane noodle

Cellophane noodle

Fried tofu

Fried tofu

Dried shrimp

Dried shrimp

Add everything except the veggie to the pot

Add everything except the veggie to the pot

Fried Tofu Noodle Soup with Dried Shrimp

Fried Tofu Noodle Soup with Dried Shrimp

Ingredients (Serve 1):

  • Cellophane noodle, 1 small pack
  • Fried tofu, 2 pieces
  • Dried shrimp, a small handful (about 2 tablespoons)
  • Chinese bok choy, 2 or 3 leaves
  • Scallion, 1 stalk
  • Water, 3 cups (you can use chicken stock and skip the chicken powder)
  • Chicken powder, ½ tsp
  • Fish sauce, 1 tsp

 Steps:

  1. Cut Chinese bok choy into edible sizes.  Put it aside.
  2. Cut scallion into small dices.  Put it aside.
  3. Add water to the pot. Add cellophane noodle, dried shrimp, and fried tofu to the pot. Use high heat.  Let it cook for 10 minutes or until the noodle soften and is tender.  The more you cook the cellophane noodle, the more it absorb the water.
  4. Add chicken powder, fish sauce and boy choy to the pot.  Let it cook for couple of minutes.   Taste it.  Add more water or salt if needed.
  5. Turn off the heat.  Add scallion.  Serve hot.

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