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Friday, November 22, 2013

Tofu Noodle Soup


When I looked out the window yesterday morning I knew it was a soup kind of day.  The storm had started the night before and we awoke to a miserable day with snow mixed with rain and high winds.  We were fortunate, I guess, as my brother-in-law who lives only 5 kilometres farther down the bay spent half the morning plowing and scooping his driveway.  Schools were closed, the RCMP were advising drivers to stay off the roads, the neighbour's roof shingles were flying all over the road (the house on the right) but the birds were flapping about as happily as could be.  The little black specks on the snow and in the tree on the left side of the picture are our neighbourhood Starlings.



I decided to make Tofu Noodle Soup because, wonder of wonders, I had everything I needed except the bouillon cubes. But I made do without, using Marmite to substitute.  It's better with the bouillon but we ate every last drop and licked our lips after slurping the noodles out of the bowl.  I came across the idea for this soup some time ago at Mommie Cooks and found this is one of the best ways I like tofu.

Tofu Noodle Soup
1 package firm tofu, cubed
1 teaspoon sesame oil
1 tablespoon canola oil or other cooking oil
1 teaspoon soy sauce or Bragg's Aminos

6 cups of vegetable broth*
1 teaspoon sesame oil
1 medium/large carrot, sliced thinly
1 tablespoon fresh ginger, finely chopped
2 green onions, sliced
2 tablespoons soy sauce or Bragg's Aminos

2 cups fresh spinach
½ cup frozen green peas
2 blocks of instant noodles or noodles from 2 packages of ramen noodles (do not use soup packet in ramen noodles)

Heat frying pan over medium high heat; add the first teaspoon sesame oil and canola oil along with the 1 teaspoon soy sauce.  Add the cubed tofu and sauté until it starts to turn a golden brown.  This will probably take 5 to 8 minutes.  When browned lay aside and make the soup broth.

To make soup, add broth, 1 teaspoon sesame oil and sliced carrots to a large pot over high heat.  Bring broth to a boil and cook carrots until still crisp.  Add ginger, green onions and 2 tablespoons soy sauce.  Lower heat to medium.  Simmer a few minutes; add noodles and let cook until soft about 5-8 minutes depending on the type of noodles you use.  Add the spinach and green peas. When spinach is wilted add the cooked tofu.

Makes 4-6 servings

*I use vegetarian bouillon cubes to make the broth.  I particularly like the beef-like flavour in this soup.  

Cut the tofu into slices and then lengthways and crossways into cubes.

 Sesame oil gives the soup a distinctive flavour.  
You really don't have to use much, as sesame oil is strong and a little goes a long way.

 Fry the cubed tofu with sesame and canola oil along with the soy sauce until browned.

 The prepared vegetables: carrots, green onions and chopped ginger.  
The large brown knobby looking thing is the ginger root.
The cooked tofu is in the background.


 
I like to use instant noodles that come in a big bag instead of the single package ramen noodles.


Add the frozen green peas with the spinach.  The cooked tofu goes in last.  
The steam from the pot fogged up my camera lens.

 All ready to slurp up the noodles and vegetables.



6 comments:

  1. Made this today. Everyone liked it.

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    Replies
    1. I knew you'd like it. It's delicious. Dad and I "lick" the pot clean when I make it.

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