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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 10 |
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Courtesy of the cookbook Moosewood Daily Special, this spicy, healthy, and delicious soup is one of my favourites! It's the perfect cold-chasing winter soup, and one of the few things that make me grateful for colder weather! Ingredients:
2 cups carrots, peeled & sliced |
2 cups onions, sliced |
1 cup parsley, chopped |
8 garlic cloves, sliced |
8 slices fresh ginger, about the size of a quarter |
1 -2 dried chilies, sliced in half or 1/8-1/4 crushed red chili pepper flakes |
8 cups water |
1 cake firm tofu (12 ounces) |
1 tablespoon fresh ginger, grated |
1 -2 dried chilies, sliced in half or 1/8-1/4 crushed red chili pepper flakes |
1 tablespoon canola oil or 1 tablespoon peanut oil |
3/8 cup soy sauce (2 tbsp) |
1/3 cup carrot, julienned |
1/3 cup red pepper, julienned |
2 cups greens, shredded (bok choy, mustard greens, kale, chinese cabbage, spinach, or pea shoots) |
3 drops dark sesame oil |
2 scallions, thinly sliced |
Directions:
1. Preheat oven to 375°F.
2. Place stock ingredients in a large soup pot, cover, and bring to a boil on medium heat. Lover teh heat and simmer for 45 minutes.
3. Meanwhile, slice the tofu into small, bite sized cubes and set aside in baking dish. Combine the ginger, garlic, chilies, oil, and 2 tbsp of the soy sauce in a heavy skillet, saute for a few seconds, and then add the tofu. Gently toss until evenly coated. Bake for 25 minutes, stirring twice to roast evenly. Remove the chili halves.
4. Strain the stock into another soup pot. Add the baked tofu and the carrots and peppers, and simmer for 3 to 4 minutes. Stir in the shredded greens. When the soup returns to a simmer, remove from the heat and add the sesame oil and the remaining 1/4 cup soy sauce.
5. Serve immediately, scattering freshly sliced scallions into each bowl.
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