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RECIPESarrowVacuum Insulated Food JarsarrowShiitake Mushroom and Tofu Noodle Soup
<i>Shiitake</i> Mushroom and Tofu Noodle Soup
  Majority of tofu noodles are made of soybean and yam flour. They do not get soft, like pasta when left in liquid for a long time, so they are perfect for soups! Take this umami-packed soup wherever you go this weekend!


Ingredients (serves 1):

  • 2 oz. tofu noodle or shirataki noodle, pasta style
  • 1/8 (1 oz.) onion
  • 1/4 (0.5 oz.) carrot, peeled
  • 1 (0.5 oz.) shiitake mushroom cap, cleaned and stem removed
  • 1 (1.75 oz.) nappa cabbage, remove the hard vein
  • 1 strip (2 oz.) chicken tender
  • 1/2 tsp. dark sesame oil
  • 2/3 cup chicken broth
  • 1/4 tsp sugar
  • 2 tsp. soy sauce
  • 1/8 tsp. salt
  • 1/8 tsp. ginger powder

 
Ingredients (serves 1): 

  • 3 oz. tofu noodle or shirataki noodle, pasta style
  • 1/8 (1 oz.) onion
  • 1/4 (0.5 oz.) carrot, peeled
  • 2 (1 oz.) shiitake mushroom caps, cleaned and stems removed 
  • 1  (1.75 oz.) nappa cabbage, remove the hard vein
  • 1 strip (2 oz.) chicken tender
  • 1/2 tsp. dark sesame oil
  • 1-1/4 cup chicken broth
  • 1/4 tsp sugar
  • 1 Tbsp. soy sauce
  • 1/8 tsp. salt
  • 1/4 tsp. ginger powder

*This recipe was developed for 12 oz. and 17 oz. Zojirushi Stainless Food Jars. Adjustments may be required for making this recipe in other Food Jar sizes.  

*Please make sure not to overfill the food jar with ingredients, as ingredients will expand with cooking, and may cause the lid to burst.

1

Preheat the food jar by pouring boiling water (not included in the ingredients list). Close the lid and allow to preheat.

2

Discard water from tofu noodles package and rinse well under running water. Drain and cut into 2-3 inch lengths.

3

Place tofu noodles in a saucepan and add water until the noodles are submerged (not included in the ingredients list), blanch for 2 minutes. Drain and set aside.

4

Thinly slice onion, carrots and shiitake mushrooms. Cut cabbage and chicken tender into bite-sized pieces.

5

In a saucepan, heat sesame oil over medium heat, add all vegetables and sauté for a minute.

6

Add chicken broth, sugar, soy sauce, salt, ginger powder and tofu noodles, then bring to a boil.

7

Add chicken tenders to the saucepan. When the entire surface of the chicken turns completely opaque white, turn heat off.

8

Discard hot water from the food jar and fill with prepared soup from step 7 until 1 cm below the ridge. Close lid, allow soup to sit for a minimum of 1 hour and up to 6 hours. Make sure to allow the chicken to cook through completely inside the food jar. 

9

Make sure to consume within 6 hours to prevent spoiling. 

10

Enjoy!