Inspiration

ABOUT:

"Rosie the Riveter" is a cultural icon representing the American woman working during WWII. She symbolizes the strong, independent woman of that time. -- Now, more than 70 years later, the symbol stands as strong as she. I am proud to be a woman and am grateful for other brave women before me that endured the struggle of sexism and paved the equal path to our society today.

These are the confessions, lessons learned and experiences from my life. A single, independent, strong, young professional woman living in a busy Downtown city in Northern California.

Embracing my domesticity while enjoying the freedom of being perfectly lonely.
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Monday, December 10, 2012

Tofu & Noodle Soup

It's only December and I have made this delicious soup four times already! It is so yummy, I can't help but crave it!

Such an easy recipe, full of veggies, protein packed tofu and rice noodles, this soup is what I call, COMFORT FOOD! 

TOFU & NOODLE SOUP

Ingredients:

  • 2 oz thin rice noodles (about 1 cup) 
  • 1 tbsp sesame oil 
  • 1 tbsp rice vinegar 
  • 1 tbsp soy sauce
  • 1 tsp siracha or hot sauce 
  • 4 garlic cloves
  • 1/2 yellow onion, diced thin
  • 1 tbsp grated ginger
  • 6 cups stock - I use veggie
  • 8 oz firm tofu, drained & diced
  • 2 carrots, peeled & thinly sliced - I used my Thrive product, see my Thrive post 
  • 1 cup snow peas
  • 2 cups mushrooms, thinly sliced
  • 1 red bell pepper, sliced julienne - I used my Thrive product, see my Thrive post 
  • 1 zucchini, diced into small pieces 
  • 2 celery stalks, thinly sliced
  • 2 green onion stalks, thinly sliced 
 (grated ginger & one of my favorite wines from TJs - Rabbit Trick)

Directions:

  1. Check your rice noodle directions - some may need to soak before placing in soup. I love the noodles from Trader Joe's. You can find them in the refrigerator section by the tofu. No soaking needed, just pop them in! 
  2. Prepare all veggies & tofu 
  3. In large saucepan/pot, heat oil over medium heat. Add onion until clear, do not burn or caramelize. Add ginger and garlic, saute for about 2 minutes, do not burn. 
  4. Add stock, soy sauce, Siracha, rice vinegar & bring to a boil. 
  5. Add tofu & all veggies & noodles; simmer, uncovered for about ten minutes or so. 
  6. TASTE YOUR SOUP BEFORE SERVING - add salt, pepper, more soy sauce, rice vinegar, Siracha, whatever your tastebuds like. 
  7. Add green onions
  8. SERVE! 
(finished product simmering...wish you could smell it)


Scrumptious one-pot meal that will surely satisfy all in the family! Let me know how it goes for you!!

3 comments:

  1. Replies
    1. You're welcome! Keep following for more yummy recipes like this! Thank you for your comment.

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  2. UPDATE! This last batch I made I added two eggs for extra protein.

    Crack two eggs and stir until mixed in a bowl.
    Slowly add & stir constantly after the veggies and the egg should shred in the soup.

    ReplyDelete