Winging it has had varied results for me in the past; see my first attempt at wonton soup. But, I’ve learned some things in the past year, and have a few more tricks up my sleeve. This soup is definitely one of my best results; light, fresh, and so good for you, and it tastes amazing to boot!
Noodle Soup
2 tablespoons peanut oil
1 clove garlic, crushed
1 tablespoon ginger, grated
1 carrot, sliced diagonally, 1/4” thick
1 cup mushrooms (you can use pretty much whatever kind you want)
1/4 cup Chinese Rice Wine
1 red bell pepper, sliced into 1/4” strips
1 cup snow peas
3 to 4 heads baby bok choy, chopped roughly
2 zucchini, halved and sliced 1/4” thick
1 package extra firm tofu, diced into 1/2” cubes
1 pound fresh udon noodles
4 cups vegetable stock
1/4 cup soy sauce
Juice of 1/2 lime
1 tablespoon chili garlic paste
Sliced Green Onions for garnish
Cilantro for garnish
In a large pot, heat the oil over medium high heat. Add the garlic and ginger, and fry for 1 minute. Add the carrots and mushrooms, and sauté until tender, 7 to 10 minutes. Add the wine to deglaze the pan, scraping up all the stuck bits. Add the bell pepper, snow peas, bok choy, zucchini, tofu, and stock. Bring to a boil. Add the noodles, soy sauce, lime and chili-garlic paste. Simmer for about 3 minutes, until the noodles are tender. Taste for seasoning, and add more soy or lime if necessary. Scoop into large bowls and top with cilantro, green onion, and a wedge of lime. Enjoy!
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