Soba Noodle Soup
half a package of extra firm tofu, cubed into domino-sized pieces
1 tablespoon grapeseed oil
2 cloves of garlic, sliced very thinly
3 green onions, also sliced thinly (some reserved for garnish)
1 serrano chile pepper, sliced thinly (a little bit of this saved for garnish also)
a box of baby bella mushrooms, sliced
a handful of baby carrots, quartered lengthwise
1/3 of a package of soba noodles, cooked according to directions (3 minutes, max) drained and rinsed
1 box organic vegetable broth
salt and red pepper flakes
sprig of Thai basil
In a soup pot, heat oil on medium-high, then add tofu, garlic, scallions, mushrooms, serrano pepper, and salt, saute until soft. Pour in broth, add carrots (and any other veggies you might have in the fridge ) bring to a boil, then reduce heat, cooking after that for fifteen minutes. Combine noodles and soup, garnish with scallions, pepper, basil, and serve, ideally without a side of cheeseburger. Feel cleansed and sanctimonious, momentarily.
Via Los Angeles’ February Food Bloggers, Malcolm and Jillian of “From Away“
Alas, man cannot live on shellfish alone. It’s not all lobster all the time up here, just because we live within fog horn sounding distance of the icy ocean. We definitely crave other flavors, flavors that can be somewhat difficult to find done well here. While we are not by any means experts in authentic Asian cooking, we know what we like and have figured out ways to recreate some of our favorite takeout dishes when we our palates get bored and need a vacation away from New England.