TriceraChomps » soup

Miso Soup with Tofu and Daikon

caitlin — Mon, 12 Nov 2012 00:43:28 +0000

Savoy Cabbage Soup

caitlin — Wed, 31 Oct 2012 23:39:50 +0000

Beet and Bean Soup, with Roasted Okra

caitlin — Thu, 20 Sep 2012 03:46:20 +0000

Veggie Pho

caitlin — Tue, 28 Feb 2012 19:34:47 +0000

Seaweed soup and kimchi fried rice

caitlin — Sat, 04 Feb 2012 03:06:52 +0000

Seaweed soup recipe here.

Soba soup and salad

caitlin — Tue, 31 Jan 2012 03:03:19 +0000

Creamy kabocha soup with baked mochi

caitlin — Sat, 21 Jan 2012 02:51:01 +0000

1-2-3 Noodle Soup with choy sum and squash

caitlin — Sun, 18 Dec 2011 01:36:15 +0000

1-2-3 Noodle Soup with mushrooms, bok choy, peppers, and poufy tofu

caitlin — Sat, 17 Dec 2011 01:34:50 +0000

1-2-3 Noodle Soup with mushrooms, bok choy, and poufy tofu

caitlin — Mon, 05 Dec 2011 01:30:49 +0000

1-2-3 Noodle Soup

2 servings noodles (pictured: Chinese wheat and buckwheat noodles)
1 cup (1 pkg.) Shimeji or other mushrooms, separated and rinsed
6 heads baby bok choy, or other asian greens (lettuce is also surprisingly good)
1 cup tofu puffs
2 green onions
2 Tbl vinegar
2 Tbl shoyu
1-2 Tbl MSG-free seasoning powder (alternatively: a few pieces kombu and a couple dried shitakes)

Place the seasoning powder, the mushrooms and 5-6 cups of water in a pot and bring to a boil. Slice the tofu puffs in half and put them in. Then, prep the vegetables: rinse & chop the bok choy and green onions. Add the noodles and then the vegetables and cook until they are just tender. Add the shoyu and vinegar, adding more to taste as desired.