Tofu Noodle Soup
January 29, 2013 § 3 Comments
Tofu Noodle Soup
I’m a fan of tofu. Not a crazy fan, but a fan nonetheless. And I’m not sure how it happened. Omitting red meat and poultry from my diet accounts for some of my fandom, I guess. Quite honestly, I am just going to let me fondness of tofu exist for what it is. Why bother explaining, right?
The best tofu I ever had was in a take-out dish from a Chinese restaurant in Ithaca, New York, about 18 years ago. The name, the flavorings, the accompaniments all escape me now. The one piece of the dish that remains in my memory is the tofu. Crispy on the outside. Soft on the inside. The closest thing to a McDonald’s french fry this side of the Golden Arches. I want that. I crave that even.
In the absence of that crispy tofu dish, I’ll take this tofu noodle soup. Soy sauce is in there, but it’s not too salty. And the hoisin gives it that … umami. There, I said it. Umami, that fifth and most flavorable of the basic tastes. A bowl of this broth will satisfy me for lunch. The tofu and noodles make it a real deal meal.
I’ve adapted this recipe – and I keep adapting each rendition of it – from a VegNews Magazine newsletter. I found that the original recipe had too little broth and way too many noodles. A halving of this and a doubling of that with on-the-fly adjustments takes care of that problem.
Ingredients
1 thinly sliced yellow onion
4 garlic cloves, minced
1 tbs grated fresh ginger (about an inch or less)
4 tbs hoisin sauce
4 tbs soy sauce
9 cups vegetable broth (or water)
1 15-oz. package extra-firm tofu, cut into 2-inch cubes
1 8-oz. package rice noodles, cooked and drained
4 tbs rice vinegar
4 tsp Asian hot sauce
Scallions, bean sprouts and cilantro to sprinkle, if desired
- In a large pot, saute the onion in about 1 tbs of oil over medium-high heat until translucent, about 5 minutes. Add the garlic and ginger and saute for another 30 seconds or so.
- Stir in hoisin, soy and broth. Bring to a boil. Lower heat to a simmer and let cook for 15 minutes.
- Stir in tofu, noodles, vinegar and hot sauce. Now, here’s an embarrassing thing: I have JUST NOW realized the recipe calls for cooking the noodles FIRST, then adding them to the pot. This explains a lot. Well, adding them at the end is fine, too—just simmer them in the broth for about 5 minutes or so.
- Serve soup in bowls and sprinkle with scallions, sprouts and/or cilantro if you so choose.
Next time, I’ll boil up the noodles beforehand THEN add them to the soup and report back to you if there is a major difference. Meanwhile, enjoy!
Lemony Vinaigrette
January 24, 2013 § 2 Comments
This isn’t for you. This is for me. This is for my failing memory. For the pause in my sentences, in my walk across the kitchen. My forty-something brain used to run, and now it slogs through water. I must now try to remember, instead of just remembering.
Shake the dickens out of it.
No, it’s not that bad. Not that bad by a long shot. It just takes repeated (and repeated and repeated) motions or readings or hearings to imprint anything into my mind. It takes time, it takes effort, it takes a bit of humility, but the routine will eventually become routine.
I remember this vinaigrette for its lightness, its lemonyness, its bite of pepper, and that unmistakeable hint of something mysterious (you’ll learn it’s sherry vinegar). But for the life of me I can’t remember the recipe. This vinaigrette, used as a dressing for a bean salad in the Fields of Greens Cookbook, is for me. But I share it with you. Hopefully you’ll love it enough to make it routinely.
Ingredients
2 tsp. minced lemon zest (from about half a lemon)
1/4 cup fresh lemon juice (about one lemon)1 tbsp. sherry vinegar
2 garlic cloves, crushed or finely chopped
1 Tbs. sherry vinegar
1 tsp. salt (use kosher)
1/4 tsp. pepper (5-10 turns of a pepper mill)
1/3 cup extra virgin olive oil
- First—very important!—do NOT confuse sherry vinegar with sherry. NOT the same thing. I speak from experience. You make that mistake only once.
- Combine everything in a jar with a tight, sealed lid (e.g. a mason jar) and shake the dickens out of it.
- Makes about 3/4 cup.
Wheat Berries for Breakfast
January 15, 2013 § 3 Comments
Wheat berries. Never heard of them? Neither had I, until I came across them as an ingredient in a course-grained whole wheat bread recipe (more on that bread another day). And now, they’re a special breakfast treat.
Wheat berries with raisins, slivered almonds and apple cider.
How did they go from bread to breakfast? When I spotted them in the Amy’s Bread cookbook recipe I read up a bit on this whole grain. According to Wikipedia, “wheat berry” is just another term for the whole wheat kernel. Silly me, I thought they looked familiar. As a farm kid, I had wheat kernels end up in pant cuffs, socks and occasionally other locations on my person after a day on the wheat combine. If milled instead of left whole, the wheat berries become wheat flour. And as we know, grains left whole are good for you because none of the nutrients are processed out of the grain. Keeping it whole leaves all that good-for-you protein, fiber and iron (and I’m sure other good things) right in that wheat berry for your health and flavor enjoyment.
The whole wheat berry as an ingredient in bread gives the bread some chewy texture—something to bite into other than just the bread. They’re also a bit sweet and nutty in flavor—a great thing when used not just in breads, but also when added to salad greens or made into a grain-based dish.
My course-grained bread recipe called for just a 1/2 cup of cooked wheat berries with a half-cup of the reserved cooking liquid. Wanting to have some extra on hand, I added one cup of uncooked berries to about 2.5-3 cups boiling water, then let it simmer, mostly covered, for about 50 minutes. The result was about 2 cups of plump wheat berries and surprisingly just enough liquid.
The berries that didn’t make it into the bread made it into my breakfast bowl. Taking a cue from my typical steel-cut oats preparation, these berries received some raisins (highly recommend the jumbo raisin mix from Trader Joe’s) and slivered almonds. And to plump up the raisins while warming in the microwave, I added enough apple cider to come nearly to the surface of the wheat berries. Soul-satisfyingly delicious. And it filled my belly. I even slurped from last juices from the bowl.
I would love to try wheat berries in a savory application and have seen a recipe or two pairing them with mushrooms. If you have any recommendations—either savory or sweet—please leave me a comment below.
And now that I know my family has a barn full of these wheat berries at home, I think I’ll bring home a great big bag of them next time I visit.
The Dainty Dot 