VEGANesp
Yes, we had soup two nights in a row. I was making a stir-fry and decided a night light soup to go with it would be a great idea. I recently got a copy of the latest Happy Herbivore book, Happy Herbivore Abroad, which as you may have guessed is a book of international recipes. I found a really yummy looking recipe for Thai Noodle Soup in it and decided this would be the soup to go with. As with all Happy Herbivore recipes, it was super easy to make and only took a short time. Since it really only would take a few minutes, I prepped all of the ingredients so I could drop them in the pot while the stir-fry finished up. I easily found the maifun noodles called for in the recipe, but I needed to cook them for a few extra minutes until they were as tender as I wanted. No big deal. I just plated the rest of dinner while they finished up. The soup is really good – and since it’s mostly herbs, noodles and green onions, it’s perfect as a side or starter. The recipe says it makes 2 servings, but we got three. The only thing I’ll do differently the next time is to break the noodles up a bit before I put them the soup - it’ll make them easier to eat and maybe cook a little faster too. I pressed and dry–fried the tofu earlier in the day (I was working at home so I did it during my lunch break) and then let it marinate for the rest of the afternoon. I didn’t use a recipe for the marinade – just some tamari, grated ginger, sesame oil, garlic, grated ginger and rice vinegar. I cooked the tofu in the wok along with some of the marinade so it got a nice caramelized coating on it. Once it was cooked I set it aside and gave the veggies their turn in the wok (broccoli, cauliflower, shallots, garlic, bell peppers, carrots, cabbage, zucchini – the usual suspects and a few guest stars because I had bits & pieces in the fridge to use up). I also like to add a spoonful of marinade to the veggies every so often as they cook for some extra flavor. Brown rice and spring rolls rounded out the meal.
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