Somen Noodle Soup with Tofu

Somen_noodle_soup

 This has been the coldest, snowiest winter I can remember. I trudged through our backyard today (don’t ask) and the snow was literally hitting mid-thigh. And the windchill tonight? It is supposed to be -36. Yep. -36. So, needless to say, it has been soup weather, it has been stew weather, it has been all things warming weather. I tried this recipe the other day and man, did it hit the spot. Noodles, miso, and tofu? More please. It reminded me of this amazing Udon I used to get at a hole-in-the-wall place in Manhattan when the wind was whipping and I couldn’t shake the chill. That soup, like this one, would have me feeling warm and cozy in no time. This recipe is definitely going to be on a regular rotation in this house until spring — which I hope isn’t too far away! 

Somen Noodle Soup with Tofu
Serves 6
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Ingredients
  1. 1 Tbs. toasted sesame oil, optional (see note)
  2. 1 1/2 tsp. red pepper flakes
  3. 1 Tbs. ginger-root, peeled and minced
  4. 4 cloves garlic, minced
  5. 14 oz. extra firm tofu, cubed
  6. 8 cups water
  7. 1/2 Tbs. wakame or other seaweed
  8. 1 1/2 cups carrots, cut into matchsticks
  9. 1 1/2 oz. dried shiitake mushrooms
  10. 1 1/2 cups broccoli or broccolini
  11. 5-10 ounces somen noodles, uncooked
  12. 1 pound baby bok choy, or napa cabbage, cut into 1/2-inch slices
  13. 6 Tbs. white miso (see Notes)
Instructions
  1. 1. Heat the sesame oil over medium heat in a large pot. Add the pepper flakes, ginger and garlic and cook for 1-2 minutes. Add the tofu, and cook for a few minutes. Add the water, seaweed, carrots, and dried mushrooms and bring to a simmer. Simmer for 15 minutes, or until mushrooms are tender.
  2. 2. Add the noodles, broccoli, and the cabbage, cover, and cook for 2 minutes until noodles are just tender.
  3. 3. Add the miso and stir. Serve hot.
Notes
  1. I sometimes can only find the powdered white miso soup packets. If this is the case, I add 3-4 of these packets instead of the 6 tbs. These usually have seaweed in them, in which case I don't add additional seaweed.
Adapted from Susan Voisin
Adapted from Susan Voisin
eatsbykathy http://www.eatsbykathy.com/

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