Yesterday we were suppose to experience a major snow storm thanks to "Saturn," but somehow we were spared of the worst of it. I woke up to a thin layer on snow/slush on the ground and by the time I left work, the skies were clear, sun was shining and no remnants of the snow remained. However, just three hours to the north I heard reports of up to 18-21" falling.
I made this soup for the first time last week and my husband LOVED it. This week I made it for the 2nd time with a few slight changes and am happy with the result. I feel like it's perfect for this time of year: warm, comforting yet light and full of color.
Asian Noodle Bowl with Tofu
Adapted from The Eat Clean Diet Recharged Cookbook
by Tosco Reno
4 tbsp low sodium soy sauce
2 tsp fresh minced ginger
2 cloves garlic, minced
4 tbsp rice wine vinegar
2 tbsp sesame oil (or olive oil)
1 pkg tofu, pressed and diced into small squares
8 cups vegetable broth
16oz dry soba noodles
1 cup edamame beans
4 cups broccoli spears, diced small
1/2 cup red pepper, diced
1 handful grated carrot shreds
4 green onions, diced
Heat soy sauce, sesame oil over medium high heat. Add minced garlic and ginger and allow to simmer for about 1 minute. Add the diced tofu and saute another 4-5 minutes until lightly browned. At this point, add in the rice wine vinegar and vegetable broth. Bring to a boil and add the noodles, broccoli, edamame and red pepper. Boil until broccoli turns bright green (it will be 3-4 minutes, not long at all!). Stir in the carrot and green onions and you're done!
(Optional) Place a generous handful of spinach into your bowl before adding the soup! Or just enjoy as it is. Here it is pictured sprinkled with some rice seasoning (noritamago furikake). You can easily adjust the amount of broth used depending on how "soupy" you want this to be.