It’s the weekend, and you’re hungry. You ate way too much during the work week, and are looking for something simple to tide you over until your ravenous hunger returns once more!
Lucky for you, Chef Zelicious had raided her pantry and come up with a simple, delicious soup everyone can enjoy.
- 7 Cups low-sodium vegetable broth
- 1 Package fresh firm tofu-cut into cubes
- 2 Tablespoons white sesame seeds, lightly toasted
- 1 (6-Inch) piece fresh peeled, thinly sliced
- 1 Tablespoons miso paste
- 2 Cloves garlic, finely minced
- 1 Fresh red Thai chiles, stemmed and coarsely
- 1 Cup mushroom sliced
- 1 Pack udon noodles
- 2 Cups bok choy, quartered
- 1 Can coconut milk
- 1 Tsp lime juice
- Salt and pepper to taste
- 1 Tbsp curry paste
- 1 Packages fresh udon noodles
- 1 Tablespoon sesame oil
- 2 Tablespoons Thai basil leaves, chopped
- 1 Tablespoon cilantro, chopped
Drain the liquid from the package of the tofu. Pat the tofu dry with a paper towel. The tofu should still be moist. Transfer all the tofu to a paper towel.
Heat the sesame oil in a large, non-stick soup pot. Add the ginger and garlic and cook for one minute. Add the rest of the ingredients, broth, bring to a simmer for 20 min. Or until mushrooms and noodles are tender. Place the miso and wasabi in a bowl and add about 1/2 cup of the hot soup broth. Stir or whisk until there are no lumps and then add it to the pot and heat through but do not boil. Taste and add more miso or wasabi as needed.
Garnish with more Thai basil hot sauce, bean sprouts. This soup can also be non vegan.
Recipes courtesy of Zainab Fisher, a professional chef who specializes in raw and vegan cuisine. She was the former Chef at the Raw Kitchen. She was a guest chef for Fox 29 WFLX, PBS and guest chef for the CBS 12 health and wellness expo, and provides our readers a new and exciting recipe each week for #TastyThursday.
For more information on Chef Zainab’s services, please contact her at [email protected] or by phone at 561-629-0593.