Wednesday, June 16, 2010

Tofu Noodle Soup, how I love thee

Reading the Stone Soup blog, I came across a recipe for a Simple Soba Noodle Soup which immediately appealed to me, as it was a cold gloomy day, and this type of meal is my favourite come this winter weather.  There is a Japanese cafe near my work called Ohayo Sushi Bar, and they make the most incredible Vegie Spicy Noodle Soup.  For $8.50 you get a steaming bowl of noodles, tofu, broccoli, bok choy, zuchinni, mushroom, and cauliflower, swimming in a super spicy broth.  It's the one lunch I allow myself to buy a week, and its awesome.  I've never actually made this type of thing myself though, and when I saw Jules' recipe, I knew I had to give it a try.

The Ohayo Sushi Bar noodles definitely inspired me when making this.  While I followed Jules' recipe to a tee, I did add some additional ingredients to bulk the soup up a bit and to make it more of a balanced meal (after recently seeing a dietician, I now know how important it is to add protein to a meal).  The end result, cooked and consumed after a brutal Pump class at the gym last night, was total comfort food.  It was such a hit that I'm making it again tonight, but will make a few small changes - I will add another 1/2 cup of water so its a little more 'soupy', and use only 1 tbsp of Soy Sauce - I added 2 last night, and the outcome was a bit too salty for my liking. 

What I love most about this recipe, apart from the easy preparation and nutritional value, is that you can adapt it to whatever vegetables you have in your fridge, and add whatever condiements you like (I also added a dash of garlic and chilli sauce to the mixture last night).

simple soba noodle soup

serves 1

1 1/2 cups vegetable stock (I used Vegeta, but Jules' recipe extols the virtues of home made stock)
handful soba noodles (approx 50g or 2oz)
3 heads baby bok choy, leaves separated
1 sml head of Broccoli, cut into bite size pieces
120gms firm Tofu
large pinch chilli flakes
1T – 2T soy sauce

Bring stock to the boil in a medium saucepan. Add brocoli and tofu, and simmer for 2 minutes.  Add noodles and cook for another minute. Add bok choy, chilli, and soy sauce and simmer for another minute or until noodles are only just cooked.

Remove from the heat. Taste and add extra soy if needed. Serve hot.

1 comment:

Johanna GGG said...

that soup sounds really good - I have soba noodles in the cupboard right now so I think this would be an excellent way to use them

I have finally got into making home made stock after seeing a brilliant idea on a blog - just put veg scraps in a bag in the freezer once there is enough I add some salt and water and herbs from my garden and it makes everything taste so much better