Mushrooms gave a wonderful meaty/fishy texture (adding a piece of nori or kombu might also be great!), and tofu and noodles made this soup a complete meal. I kept the noodles separate from my leftovers as they had a tendency to disintegrate if I mixed them with the broth and then refrigerated it overnight.
Spicy Coconut-Lime Noodle Soup with Mushrooms
Ingredients
oil
1/4 c scallions, minced
4 cloves garlic, minced
1 piece of ginger as big as your thumb, finely chopped
1-2 chilies, seeded and finely chopped
8-16 oz tofu, cut into cubes
8 oz mushrooms, quartered
tamari
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1 can coconut milk
1 can water (or more)
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miso and/or stock paste
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3 servings rice noodles
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juice of 1-2 limes
chili garlic paste, to taste
mint, chopped (optional)
Instructions
1. Cook rice noodles separately, drain, and set aside.2. In a medium-large saucepan, heat oil and saute scallions, garlic, ginger, and chilies several minutes. Then add tofu and mushrooms; cook until tofu is browned (totally ok if some sticks to the pan) and mushrooms release their liquid. Deglaze with a tiny bit of tamari.
3. Add coconut milk and water; depending on how liquidy you want the soup, you may want to add more than 1 can of water. Bring to a boil, then reduce heat and simmer. Stir in miso and/or stock paste to taste--the magic amount should probably be 1-2 TB, but you don't want to overdo it.
4. After simmering 10+ minutes, turn off the heat. Ladle into individual bowls, add noodles, and add lime juice, chili garlic paste, and fresh mint according to taste. Serves about 4.
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In other news... my back steps appear to have become squirrel central. This dude is aggressively claiming his territory.
It rather reminds me of when these guys ruled the block.
1 comment:
You have so many delicious recipes on your blog!
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