Monday, October 6, 2008
October arrived with a solid agenda: to wipe out the healthy. One by one we've fallen to the whim of a head- and chest cold with the fervor and mucus factor usually reserved for mid-February. (To those in the know, it's been dubbed the Lene Virus). Yuck. Anyway, I've given this soup a couple trial runs, and I'm very happy with the results, both in taste and medicinal value. Slivers of fresh ginger and bits of nearly-raw garlic swimming in rich, nutritious vegetable broth, it's sure to have your mouth tingling and your sinuses (temporarily) cleared by the end of the bowl. And the noodles harken back to the days when a can of chicken noodle and a plate of Ritz crackers made the sick days off from school bearable and tasty.
PS: I couldn't take a picture of this lovely-looking dish. My camera is on vacation on the rocky coast of Maine. Wish I was there... in lieu I have a picture of Elizabeth housing a plate of tofu. Add it to the litany of reasons why she's the best niece eva.
For the marinade:
1/8 c soy sauce
1 tsp rice wine vinegar
4 cloves garlic, minced
1 T (or more) fresh ginger, peeled and slivered
1/4 brick firm tofu, cut into tiny cubes
1 T canola or peanut oil
1-2 oz whole wheat pasta or soba noodles, broken into small pieces
1 1/2 c vegetable broth
scallions for garnish
Combine the marinade in a bowl, whisking the ingredients together. Add the tofu and toss to coat, saving the marinade. While it sits, cook the pasta and drain and heat the broth over a gentle heat, taking care not to boil. In a small pan sprayed with nonstick spray, add the oil and heat over med-high until hot. Add the tofu cubes and cook for a good three minutes, unturned, until the moisture starts to give and they're nicely browed. Turn and let another side brown for a couple minutes, then dump onto a paper towel (I hardly had the patience to brown each side). Reduce heat and add the marinade, stir-frying garlic and ginger for half a minute or less. In a bowl, combine the tofu, the ginger and garlic, the broth and the noodles. Top with chopped scallions of you have any kicking around (I nabbed mine from work).
This serves one. Just double up if you've got multiple sickies to feed. If you're lucky enough to have someone make this for you, then set 'em to work. If not, you're still lucky - just be strong, pull yourself out of bed, make a cup of tea and get to the kitchen. You'll feel less sick knowing you were able to make it yourself (or at least, I did). My favorite yoga teacher once said: "You gotta be able to take care of yourself... 'cause if you wait around for someone to take care of you, you're gonna end up waiting a looong time." MMM-hmmm. Tell it, sistah-friend.