Tuesday, February 3, 2009

hot and sour soup


1 celery heart, bias cut
4 heads baby bok choy, roughly chopped
2 heads of broccoli, florets only
1 8 oz. package of prepared udon noodles
1 lb tofu, (We used Sunergia's More Than Tofu: Peanut & Ginger flavor)
4 cups vegetable stock
3 cups water
1 Tbsp sriracha
3 cloves garlic, minced
1 Tbsp lime juice
2 Tbsp canola oil
soy sauce, to taste

Preheat your oven to 350 degrees. Cut the tofu into 1 inch cubes, place on an oiled sheet pan and bake for 25 minutes. Add canola oil to your favorite soup or stock pot over medium heat and saute the onions and celery until the onions are translucent. Add garlic and cook for another 2-3 minutes. Next add the stock and water and bring to a simmer. Add broccoli and bok choy and let simmer until cooked, about 4-5 minutes. Just before the soup will be served, add the udon noodles and stir to separate. Toss in your tofu from the oven, and stir in the sriracha and lime juice. Season with some soy sauce, if you would like a little more salt.

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