In my “pantry” (cupboards, freezer, fridge) this weekend:
Powdered chick*n broth
… and much more! Some might call me a pack rat. I call myself well-prepared for any culinary emergency.
I bought one ingredient to help tie these together into 3 separate dishes. Sure, you could do lots of stuff with these without buying one more thing, but how much fun would that be?
So what is this ingredient? Napa cabbage.
Here’s the first of 3 recipes using Napa. You’ll also get a bonus recipe that does not use Napa, but goes with the theme. How’s that for a plan this week?
Tofu Noodle Soup
I especially like this one when I’m sick. I always have the powdered chick’n broth, noodles, carrots, garlic and some form of onion or ginger around if I want to make this in a pinch, but I like what the cabbage adds.
It is adapted from this recipe.
1/2 lb Firm or Extra Firm Tofu, drained and pressed; cubed
1 Tbs peanut or canola oil
2 Carrots, sliced
2 scallions, sliced
2-3 loosely-packed cups Napa Cabbage, sliced
1 garlic clove, lightly smashed but still whole
1 1-in slice of ginger, peeled
2 oz whole wheat spaghetti or other noodle
3-4 cups vegan chicken broth, or powder & water mixed to package directions
several drops Sesame oil
1. Cook noodles according to package directions.
2. Heat oil in medium-sized pot. Add tofu and fry until golden; remove from pot. Add carrots and scallions, cooking very briefly (30 seconds or so).
3. Add broth, ginger and garlic. Bring to a boil, reduce to a simmer.
4. Simmer 10 minutes or so. Add cabbage and tofu and simmer for a couple of minutes longer.
5. Turn off heat, fish out the piece of garlic and ginger.
6. Divide noodles between 2 bowls.
7. Divide soup between the 2 bowls over the noodle.
8. Float a few drops of Sesame oil over each bowl.