The Seated Cook

Simple, healthy, vegetarian food

Tofu Noodle Soup

2 Comments

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I came down with a cold and was looking for something comforting to cook.  I was craving a bowl of the tofu noodle soup from a now out of business Asian restaurant near where I used to live.  I looked online to find a recipe to use as a template, then made it my own. The recipe I referenced is Darlene Schmidt’s on About.com (http://thaifood.about.com/od/vegetarianthairecipes/r/veggilemongsoup.htm)

Ingredients:
2 tablespoons vegetable oil
6 oz. rice noodles
2 cloves garlic
1/3 of onion
6 cups broth (I used a package of Trader Joe’s miso ginger broth, and added 2 cups of water, can substitute vegetable broth)
½ package of firm tofu, dried and chopped into cubes
1 head of broccoli, chopped into florets
Baby carrots (about a dozen, chopped, or a couple regular carrots)
1 package shitaki mushrooms
4 tablespoons soy sauce
1 tablespoon lime juice (the restaurant served lime wedges on the side of the soup and I didn’t have any, so thought I’d put some lime juice in)
1 tablespoon rice vinegar
Fresh basil leaves, roughly chopped, as garnish on top of the soup
Optional: Sriracha sauce
(Serves 2 as entrée sized portion)

Cook noodles according to instructions (the rice noodles I bought were fresh and only needed a couple minutes in boiling water).  Drain noodles and set aside.
Saute diced onion and garlic in a couple tablespoons of vegetable oil in a large pot.  After a few minutes, add broth and vegetables. Bring soup to a boil then reduce to a simmer- let it cook for about 5 minutes until vegetables have softened but not become too soft. Add tofu and raise heat if needed to bring soup back to a simmer.  Add the soy sauce, lime juice, and rice vinegar.  Continue to simmer the soup for a little while longer until it’s nice and hot.  Split the rice noodles in half and put each portion in a bowl, then ladel the soup on top of the rice noodles.  Add some fresh basil on top, and pour in some drops of sriracha sauce if you want your soup spicy (be careful with this- if you pour too much at once, it will settle at the bottom, so the soup will be very spicy at the end!)

Simmering in the pot:

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With the noodles visible:

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Author: theseatedcook

I enjoy cooking simple, healthy, vegetarian meals.

2 thoughts on “Tofu Noodle Soup

  1. This looks perfect for recovering from a cold.

  2. That looks like great comfort food!

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