looking for a recipe for (andronico's) tofu and noodle soup?

Question

if you live in SF area...Andronico's in emeryville used to make a teriyaki tofu/ soba noodle soup. they closed but I miss it. Anyone got a recipe that's close?

Answer 1

I understand that you're looking to replicate Andronico's recipe, not just looking for any ol' tofu & noodle soup recipe. As you know, Andronico's is a family-owned chain here in the SF Bay Area, and there are still eight other stores remaining since the Emeryville location closed.

Andronico's on Shattuck Avenue in Berkeley makes a hot & sour tofu soup, but I don't believe that's what you're looking for. To my knowledge, the other stores don't carry the tofu & noodle soup you want.

So here's what I suggest: call Andronico's buyer & heap lots of praise on their culinary talents, then ask sweetly if they'd be willing to give you the recipe since they don't make it anymore anyways.

You can reach Melinda Mills by calling [phone] at their corporate headquarters in Albany.

Answer 2

35 min 10 min prep
Change to: servings US Metric
300 g tofu
2 tablespoons runny honey or agave syrup
1 tablespoon vegetable oil
1 red pepper, finely sliced
75 g shiitake mushrooms, halved
1200 ml hot vegetable stock
1 inch ginger, peeled and grated
4 tablespoons dark soy sauce
250 g udon noodles or egg noodles or rice noodles
100 g baby spinach leaves


Heat grill to medium hot and place tofu on a square of foil. Brush with the honey and grill until crispy on outside. (about 10 mins).
Allow tofu to cool and cut into small chunks 1cm x 1cm and set aside.
heat the oil and fry the pepper for 3 mins, add mushrooms and fry for a further 3 minutes.
Add stock, ginger and soy and simmer for 5 minutes.
Add noodles and simmer for 5 mins or until soft, add spinach and tofu and cook for a further minute.

Answer 3

Soba noodle soup
Categories: Stern2
Yield: 1 servings
8 cup Chicken stock 2 L
2 Pieces fresh ginger root; bruised 2
¼ cup Rice wine; (mirin) or sake 50
; mL
¼ cup Soy sauce 50 mL
1 pounds Soba noodles; (or udon or
; spaghetti) 500 g
1 pounds Boneless; skinless chicken
; breasts, cut into
; 1"/2.5 cm chunks
; 500 g
10 ounce Spinach; (approx.), trimmed
; and chopped 300 g
1 cup Frozen peas 250 mL
2 Carrots; grated 2
8 Green onions; roughly chopped 8

Place stock, ginger, rice wine (mirin) and soy sauce in a large saucepan or Dutch oven. Bring to a boil and then simmer gently 10 minutes. Meanwhile, cook noodles in boiling water until almost tender. Rinse with cold water. Drain well. Add chicken to stock mixture. Cook a few minutes. Add spinach, peas, carrots, green onions and noodles. Heat thoroughly. Taste and adjust seasoning if necessary. Converted by MC_Buster. NOTES : Makes 4 servings Converted by MM_Buster v2.0l. or

Tofu soup (the best tofu soup)
Categories: New Vegtime8
Yield: 6 servings
10 ½ ounce Extra-firm tofu
2 tablespoon Vegetable oil
½ cup Chopped onion
6 Cloves garlic; minced, up to 8
2 medium Jalapeno peppers; seeded and minced
29 ounce Canned vegetable broth
3 ½ cup Water
¼ cup Soy sauce
2 tablespoon Fresh lime juice
1 tablespoon Hoisin sauce
½ tablespoon Szechuan hot and spicy sauce
1 teaspoon Lemon-pepper
½ teaspoon Anise seed
½ teaspoon Ground ginger
2 White button mushrooms; diced
1 Ripe plum tomato; peeled and chopped

This recipe won second place in our soup contest last year. Danna Wood, a member and designated cook of an intentional community in Arizona, developed her winning recipe based on a love of Asian flavors. "Adding the tofu was an after-thought," says Danna and a delicious one at that. The recipe requires that you plan at least one day ahead -- the tofu needs to be drained and pressed, then frozen overnight. This is important so the tofu will remain firm and chewy in the soup. Drain tofu, then press for 45 minutes. Wrap in freezer paper or plastic wrap and freeze 8 hours or overnight. Remove tofu from freezer and thaw at least 30 minutes. Cut thawed tofu into cubes. In large pot, heat oil over medium heat. Add tofu cubes and cook, stirring often, until it begins to brown around the edges, about 7 minutes. Add onion, garlic, jalapenos and 2 to 3 tablespoons broth. Cook, stirring often, until vegetables are softened, about 10 minutes. Add remaining ingredients and stir to mix. Simmer over low heat to blend flavors, about 20 minutes. Makes 6 servings. Per 2-Cup Serving: 126 Cal.; 8g Prot.;8g Fat; 8g Carb.; 0 Chol.; 1,322mg Sod.; 1g Fiber. Converted by MC_Buster. Recipe by: www.vegetariantimes.com 4/99 Converted by MM_Buster v2.0l.

Answer 4

Dofu Cai Mian (Tofu Vegetable Noodle Soup)

1 (12 ounce) package frozen leaf spinach or chopped spinach
3/4 cup frozen broccoli florets
1/2 cup sliced frozen carrots
1/2 cup sliced mushrooms
1/4 cup water chestnuts
1/4 cup bamboo shoots
12 ounces lite silken extra firm tofu or firm tofu, pressed and drained
1/2 tablespoon fresh garlic
1/2 tablespoon grated fresh ginger (optional) or pureed fresh ginger (optional)
1 teaspoon Chinese five spice powder or 2 tablespoons szechuan sauce or chili paste
2 teaspoons sesame oil or chili oil
1 tablespoon soy sauce
2 cups vegetable stock or oriental vegetable stock
2 cups cooked whole-wheat noodles (linguini, ho fun, egg noodles, whatever)
1. Bring stock to a roiling boil.
2. Add spices to taste. For a hotpot style soup, use ginger, garlic, szechuan sauce or chili paste, and chili oil. For a darker, sweet-spicy taste, use ginger, garlic, five spice powder, sesame oil, and some extra soy sauce.
3. Add noodles and cubed tofu, simmer a few minutes to allow flavors to blend and noodles to cook partway while you get vegetables together.
4. Add all vegetables, excluding spinach.
5. Simmer.
6. Add spinach, simmer until just tender.
7. Serve hot.

Answer 5

INGREDIENTS
1 tablespoon olive oil
1 onion, finely chopped
2 cloves garlic, minced
1/4 cup water
2 carrots, chopped
1/2 zucchini, chopped
1 1/2 tablespoons ground coriander
1 1/2 tablespoons ground cumin
2 1/2 teaspoons ground turmeric
2 1/2 teaspoons ground ginger
1 tablespoon curry powder
1 (16 ounce) package extra-firm tofu, drained and cubed
1 quart vegetable broth
1/2 (16 ounce) package uncooked whole wheat spaghetti
1 (5 ounce) can nonfat evaporated milk
2 tablespoons coconut extract
salt and pepper to taste
DIRECTIONS
Heat the oil in a skillet over medium heat, and saute the onion and garlic until tender. Stir in water, carrots, and zucchini. Season with coriander, cumin, turmeric, ginger, and curry powder. Mix in tofu, and continue cooking 10 minutes, until vegetables are tender and tofu is heated through.
Bring the broth to boil in a large pot, and cook the noodles about 3 minutes. Stir tofu and vegetables into the pot. Mix in evaporated milk and coconut extract. Season with salt and pepper. Continue cooking until noodles are soft.

Answer 6

Just adding to your growing collection. You'll have to tweak this - with noodles and teriyaki sauce, I guess...

"Hot and Sour Soup" - 2 quarts

1 oz. dried mushrooms, such as shiitake or wood ear
6 cups chicken or vegetable broth
2 tbsp. vegetable oil
3 garlic cloves; thinly sliced
2 tbsp. grated fresh ginger
1 lemongrass stalk; cut into 4 pieces and crushed (or 1 1/2 tsp. lemongrass paste)
1 tbsp. red chili paste (ethnic section of your grocery store)
1/4 cup soy sauce
1/4 cup rice vinegar
1 tsp. toasted sesame oil
1 (10.5 oz.) package firm tofu; drained and cut into 1/2" cubes
1 cup shredded cooked turkey
2 tbsp. corn starch mixed with 3 tbsp. water (optional)
1 large egg; beaten
Salt and pepper to taste
Thinly sliced scallions (green onions), for garnish
Fresh chopped cilantro (parsley), for garnish

1) Place mushrooms in large bowl. Bring stock to boil; pour over mushrooms and let stand 30 minutes or until softened. Strain mushrooms, reserving stock, and squeezed excess liquid into bowl. Slice mushrooms thinly; discard any tough stems.
2) Heat oil in large saucepan over medium heat; add garlic and next 3 ingredients. Stir in mushrooms; cook about 2 minutes. Add reserved stock, soy sauce, vinegar and sesame oil; simmer about 3 minutes. Add tofu and turkey; simmer about 3 minutes or until heated through. Stir in cornstarch mixture to thicken, if desired, and simmer about 2 minutes. Gently stir in egg to form thin ribbons. Remove lemongrass pieces, season with salt and pepper. Garnish, if desired, and serve.

Answer 7

You look at their bearing first and facial features. a grin and assembly your eyes, is often a sturdy sign. outfits - not too flashy, sparkling footwear and finger nails. Mo Ma and Grandma - retired psychologist