This is one of my comfort meals. MMMMMMM! I think one of the reasons that I like it so much is that I am the only one in my family who likes it, so I get to eat the whole pot all by myself (not in one sitting) and I don't have to share.
The veggies always are different depending on what I happen to have in the house. Bok choy from the farmer's market in the summer is especially yummy, but it's not in season right now. Here are the ingredients I used today.
Veggie broth, cabbage, onion, carrots, tofu (I splurged this week and bought the already seasoned kind just because but plain old tofu is fine too), tamari, rice vinegar, sesame oil, curry paste and garlic. Not pictured (yet!) are the soba noodles that I added towards the end.
Pour a 32 oz. box of veggie broth into a big pot. This is my new 5 1/2 quart saucepan that I just bought to replace the one I had been using for 13 years since we got it for our wedding. This was a perfect size. Add another 2 cups of water. Turn on to about medium to get it heating up.
My measurements are just approximate because I almost never measure out things like spices, I just do it by taste. I stirred together equal parts (maybe 3 Tablespoons each) of tamari and rice vinegar, 1 teaspoon of sesame oil, 4 cloves of garlic and about 1/2 a teaspoon of curry paste and poured it in the pot. I ended up adding a bit more of most of these things (no more garlic or oil) towards the end after tasting the broth.
Chop the tofu, carrots, and onions into bite size pieces and then add them to the pot.
Then chop up the cabbage and add that to the pot.
Here's what it looked like in the pot at this stage.
Mix it well, cover and bring it to a boil. Once it starts boiling, turn the heat down and let it cook for about 15 or twenty minutes until the carrots are soft. This was the point that I tasted the broth and added a bit more flavorings until it was just the amount of hot and sour for me (and my friend Jennifer who I was willing to share with today).
Then add the noodles and let them cook through - that took about 5 minutes for the kind of noodles I used.
Dish it out into the biggest bowl you have that can decently be used as an individual bowl rather than a serving bowl and dig in!
2 comments:
This looks delicious and I have all the ingredients except for curry paste and rice noodles already on hand! Do you think regular WW linguini would work okay?
Actually, the noodles I used are soba noodles which are made from buckwheat flour. I think linguini would be a great substitute. Also, the curry paste has some other flavors too, but it's main function is to make the soup spicy - you might have something else (hot sauce?) that could work that way. Let me know if you like it when you try it.
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