Monday, February 11, 2013

Blizzard & Soup

Nemo, the blizzard, was all they said it was going to be. Our lights flickered now and then but thankfully we did not lose power. I wanted to make a warming food to help us deal with the blustery winds that Nemo brought with it. And so, I turned to a variation of one of my trusty soup recipes. We spent the weekend digging ourselves out from under the snow (and helping our elderly neighbors as well). The good part about the storm was that neighbors banded together to help each other out!

What you'll need:
-2 tablespoons olive oil
-1 extra firm tofu
-7 cups water
-2 veggie bullion cubes
-1 tomato
-1 tablespoon Sriracha hot chili sauce (or hot sauce will do)
- 1/3 cup udon noodles
-2 1/2 cups fresh spinach leafs-1 large carrot
-2 garlic cloves
-1 1/2 cups of mushrooms
-a small head of fresh broccoli
-3 tablespoon soy sauce or bragg's liquid aminos 

What to do?
Drain tofu well and cut into squares--meanwhile heat up olive oil in the soup pot. Toss the tofu in the oil and fry well on all sides. This will take several minutes. When the tofu is browned on all sides, add the water and the veggie cubes cover the pot and let the cubes dissolve. Cut the carrot and toss it in. Let this cook together for several minutes. Add the soy, the hot sauce, crushed garlic, cut the tomato and add it too. Cook for about 10 minutes on medium heat, add the mushrooms, the broccoli, and the udon noddles and cover and cook for another 8-10 minutes. Finally, add the spinach and add more soy and/or hot sauce as needed.You should cover the soup and set it on low for another 5-8 minutes. Turn off soup and let it sit for several minutes before serving. 

This soup will not only warm your body and soul, it will also warm up your house! It is a perfect deep winter soup that becomes tastier with each passing day.

Here are a couple of photos of my neighborhood immediately after the blizzard.


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