Somen Noodle Soup

Somen Noodle Soup with Marinated baked tofu and veggies and homemade broth

For the broth
Zest of 1 lime
2 garlic cloves, smashed
2-inch piece ginger, cut into coins
½ of a large red onion, sliced
sprigs of fresh herbs
1 jalapeño pepper, seeded and sliced (i left this out)
salt and freshly ground black pepper
2 tbsp. Bragg’s or soy sauce
1 tbsp. light brown sugar

For the tofu
Juice of 1 lime
2 tbsp. soy sauce
1 tbsp. rice vinegar
1 tbsp. sesame oil
2 tsp. hoisin sauce
2½ tsp. light brown sugar (if it’s dark, use less)
1-inch piece ginger, peeled and grated or finely minced
1 pound extra firm tofu, blotted dry – drain as much water out with breaking the loaf… (I can teach you how.. just reply) and cut into small cubes

For the soup
6 ounces somen noodles
Vegetable oil
½ red onion, thinly sliced
2 garlic cloves, minced
1 jalapeño pepper, seeded and finely diced (again, I didn’t use this)
1 1-inch piece of fresh ginger, peeled and grated or finely minced
2 medium carrots, sliced
1 celery stick
5 – 10 Brussels sprouts, cut into four

Make the broth
Put all ingredients except for the soy sauce and brown sugar in a large saucepan.  Pour in 8 cups of water and add a large pinch of salt and a few grinds of pepper.  Bring to a boil over high heat.  Reduce heat and allow to simmer for 30 minutes.  Cool slightly, then strain out and discard the solids.  Stir in the Bragg’s or soy sauce and brown sugar.  Adjust seasoning as necessary.  Keep warm over low heat.

Make the tofu
Preheat the oven to 400ºF.

Mix together the marinade in a medium baking dish.   Stir in the tofu, coating well with the marinade.  Allow to sit out at room temperature for 30 minutes, tossing occasionally to make sure the tofu is coated with the marinade.  Place in the oven, uncovered, and allow to bake until all the marinade is absorbed and the tofu is getting a slight crisp to it, about 35 minutes.  Toss the tofu once or twice in the baking process so that all the pieces come into contact with the pan.  Remove tofu from the oven and allow to cool.

Make the soup
Bring a large pot of salted water to a boil.  Add the somen noodles and give a good stir.  Cook the noodles until they are almost done, with just a slight bite, and drain.  Rinse well with cold water, drain, and set aside.

Heat a large skillet over medium heat.  Add just enough vegetable oil to coat the bottom of the pan.  Add the red onion and sauté until starting to soften, about 5 minutes.  Add the garlic, jalapeño pepper, and ginger and cook for another two minutes, stirring constantly.  Add the veggies and continue to cook, stirring often, until the green vegetables are crisp tender, about 5 minutes.

Place some noodles in the bottom of a deep soup bowl.  Ladle on the broth.  Add tofu and vegetables.

Enjoy… you may garnish with herbs, scallions and slice of jalapeño pepper.

Inspired by another recipe post.

Baked Marinaded Tofu Steaks with Brussels Sprout, Zucchini & Shallots with Rice & Gravy Recipe (Vegan)

Baked Tofu with Marinade with Brussels Sprouts, Zucchini and Shallots with Rice

Baked Tofu:

One 14 oz block extra firm tofu, drained
1 tiny garlic clove, peeled

For the marinade

1 tablespoon vegetable oil
3 tablespoons light soy sauce
2 garlic cloves – sliced
A pinch of dried Italian seasoning – optional
Cracked black pepper

Cut the tofu vertically in half. Then cut each half widthwise into two pieces. You will have 4 tofu pieces. Using a kitchen towel, pat the tofu pieces to absorb as much moisture as you can.

Make 2 small slits on top of each tofu piece. Thinly slice the garlic clove into 8 slices. Insert one slice of garlic into each slit on the tofu. Skip this step if you don’t like garlic.

Whisk together all marinade ingredients and pour into a dish. Place the tofu slices in the dish with the marinade. Carefully flip the tofu pieces so they are covered all over by the marinade. Let the tofu marinade for about 15 minutes.

Pre heat oven to 350f

Remove the tofu pieces from the marinade and place on a non-stick baking dish. Bake for about 1 hour and 15 minutes, flipping the tofu pieces every 20 minutes. Cooking times will vary depending on your oven and thickness of tofu slices.

Tofu is done when it is firm and browned all over.

Brussels Sprouts and Zucchini

1 lb Brussels sprouts
2 small shallots ( or substitute yellow onions)
2 medium zucchini
3 small carrots pealed and chopped
1/2 tbsp nutritional yeast
good quality olive oil
salt and pepper
Wash the Brussels sprouts and remove any loose leaves. Trip the stem ends if needed and if leaving them whole, make a small cross-cut in the stem. If you have rather large sprouts, cut them in halves or quarters.
Slice the shallot very thin. Cut the zucchini into slices.
Heat the pan with the olive oil and shallots, and sauté over a medium-low heat until the shallots are wilted. Turn up the heat and toss in the sprouts and add nutritional yeast and mix.
Cook for a couple of minutes then add the zucchini and carrots.
Sauté until the sprouts are a very bright green and tender-crunchy, and the zucchini is just a bit limp. Maximum cooking time should be around 10 minutes

Enjoy!


Sun-Dried Tomato Wine & Herb Marinade Recipe

Sun-Dried Tomato Wine & Herb Marinade

Ingredients:

  • 1 1/2  cup olive oil
  • 1 cup of dry red wine
  • 1/2 tsp fresh dill
  • 1 tsp dry oragano
  • 1 tsp dry thyme
  • 1/2 tsp sea salt

Directions:

  • Place re hydrated sun-dried tomatoes in oil and sit for as long as possible.

* this is only if you make your own sun-dried tomatoes or you bought them dry (not in oil).


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