I’m back in Calgary for two weeks! Felt so good to be in the kitchen cooking again!
Last night I came across a soup recipe that I had to try.
It is David McNally’s “Spicy Noodle Soup”:
2 tablespoons olive oil
3 cloves garlic, minced
4 oz extra firm tofu, diced
4 cups broth (organic veggie)
4 oz rice noodles
2 tablespoons tamari soy sauce
1 tablespoon sriracha hot sauce
1 cup mushrooms
1 stem bok choy
1 cup raw spinach
1/2 cup cilantro
1/4 cup cashews, crushed
1/4 cup green onions
1 tablespoon crushed red peppers
David warned me that it’s spicy, and boy was he right! I added extra broth and skipped the red pepper flakes. This is a great, simple, light but full of fresh flavors soup!
I started by sauteeing the garlic in olive oil. It only takes a few minutes to brown.
Added the tofu and cooked for 3 more minutes.
Next was the vegetable stock. The recipe calls for 4 cups but I ended up adding 2 extra cups because the soup turned out too spicy for me. Note to self: add the spicy element little by little, not all at once!:)
After it reached boiling point I added the mushrooms, soy sauce and sriracha sauce.
I let it simmer for about 3 minutes. After that, it’s ready!
I soaked rice noodles in hot water for about 10 minutes before eating. I chopped all the greens and crushed the cashews.
In a bowl I put some noodles, then soup, and packed it with the greens and crushed cashews. I added few drops of lime to my bowl. Yummy!
Those last two spoons of broth with little bits of cashews from the bottom of your bowl, are amazingly delicious!