An improvised soup for a sick husband that turned out well, despite Asian dishes not being my forte. You can use any vegetables you have on hand, just cut them small and cook them quickly in the broth. The noodles I used were just labeled "Chinese Noodles" (wheat noodles that look like ramen)... you can use any type of noodle you want, but cook the amount you want to eat immediately separately from the soup so leftovers don't get mushy. All quantities are flexible, as with any good soup!
- 1/2 block extra firm tofu, cut into small cubes
- soy sauce
- 1-inch piece ginger, grated or chopped finely
- 1 large garlic clove, sliced thinly
- sesame oil
- 1/4 tsp turmeric
- 6 cups chicken or vegetable broth
- assorted vegetables, chopped/sliced small (I used red pepper & broccoli)
- splash of fish sauce
- lime juice & sriracha to taste
- couple handfuls baby spinach or other greens
- 3 green onions, sliced
- noodles of choice, cooked separately
Toss tofu with a couple tablespoons of soy sauce (I also added a shake of Penzey's Bangkok Blend) and let sit while you prepare everything else. Get all your veggies cut and ready to go.
In a large pot over medium-low heat, saute ginger & garlic in a bit of sesame oil just until they start to smell fragrant.
Add broth & turmeric, bring to a boil and simmer for 5 minutes.
Add in tofu and veggies and cook just a few minutes, until veggies are tender.
Add a splash of fish sauce (optional), lime juice & sriracha or other hot sauce to taste. I added a little sugar to cut some of the spiciness (but spicy is good)
Toss in greens & green onions.
To serve, mound cooked noodles in a bowl and ladle soup over them.
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