I was under the weather this weekend and wanted some soup. Since I’ve been vegetarian for almost 20 years now (whoa!), chicken noodle soup hasn’t been my comfort food in quite a while. I came up with this recipe a few years ago, and love that it’s simple to make up (great when you’re feeling blah), contains only ingredients I always have on hand, and is light but tasty. Not a tofu fan? Simply leave it out, scramble some eggs and pour in for some protein, or add chopped cooked chicken if you’re a meat eater.
Tofu Noodle Soup
- 2 tbsp vegetable oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1/2 inch peeled ginger, minced (or 1/2 tsp powdered)
- 2 medium carrots, diced
- 1 block tofu, drained and cut into small cubes
- 6 cups vegetable broth
- 1 lb bag frozen chopped broccoli or spinach
- 1 tbsp miso (optional)
- 1/2 lb spaghetti or udon noodles, cooked according to directions and drained
- Sriracha (optional)
Heat oil in a large pot over medium heat. Add onions, and cook until soft and translucent, about 5 minutes. Add garlic, ginger and carrots, and cook until soft and fragrant, about 5 more minutes. Add broth and tofu, bring to a simmer, and cook covered until all the vegetables are tender, 10 to 15 minutes. Stir in frozen veggie of choice and miso, cover and cook until warmed through, about 5 more minutes. Serve over noodles with sriracha. Makes 6 to 8 servings.
There’s been a couple of yacon rattling in my refrigerator and I wanted to do something beyond my usual salad of shredded yacon with lemon juice. After some Googling, I found yacon.wordpress.com which not surprisingly features a number of yacon recipes. For something a little different, I decided to use their beef and yacon stirfry recipe as inspiration. The yacon itself adds a slightly sweet crunchy, not unlike water chestnuts. The original recipe called for Asian greens, but I had broccoli greens from Nevermore and they added such great flavor. Feel free to sub in bok choy or spinach.
Yacon and Mushroom Stirfry
- 3 tbsp vegetable oil, divided
- 4 eggs
- 1 medium onion, sliced
- ½ lb mushrooms, sliced (I used white because they’re cheap, but shiitakes are nice)
- 1 bunch broccoli greens, destemmed and chopped
- 1 lb yacon, peeled and shredded
- ¼ cup hoisin sauce
Heat 2 tbsp oil in a large skillet over medium heat. In a bowl, scramble eggs with a pinch of salt. Add to the skillet and cook to your desired hardness. Set eggs aside.
Add remaining oil, turn heat to medium high, then add onions. Cook about 5 minutes, until translucent. Add mushrooms and cook for another 5 minutesm until mushrooms and onions are lightly browned. Add greens, yacon and hoisin sauce and allow to cook until greens are soft, about 5 minutes. Fold (cooked) eggs in, until ingredients are evenly coated. Serve over rice or noodles. Serves 4.