This is one of my go-to soups as it’s quick to make and warms the tootsies. You’ll need two saucepans for this recipe, which makes around 3-4 servings.
5 cups of water
1 1/2 cups of Japanese dashi or vegetable stock
1 pinch of kombu or other seaweed
1 small knob of ginger
1 pack of firm organic tofu
1 bunch of bok choy
1 handful of spinach, kale or silverbeet
2-3 ‘bunches’ of gluten-free soba noodles
Topping ideas – thinly sliced spring onions, gomashio, cut up seaweed nori sheets (what you wrap sushi in), chili
1. In a large saucepan, bring the 5 cups of water to the boil.
2. Add the dashi (stock) to the saucepan. Add the kombu or other seaweed if you want extra flavour.
3. Turn the heat down low and put a lid on the saucepan.
4. Peel a small knob of ginger. If you love the taste of ginger and don’t mind surprises in the soup, cut into small slices. If you’d prefer to remove the ginger after cooking, cut into larger slices. Add the ginger to the saucepan and place the lid back on.
4. To prepare the vegetables – thoroughly wash the bok choy and chop if you want smaller pieces. Peel the carrot and cut into small sticks. Wash your spinach, kale or silverbeet.
5. To prepare the tofu – drain off any excess liquid. Slice the tofu into thin, bite-size pieces.
6. Place the vegetables and tofu into the simmering stock. Turn up the heat to medium to cook.
7. If you cook the noodles in the soup, it’ll end up a bit gooey. So in a separate saucepan, cook the soba noodles according to the packet.
When the noodles come to the boil, add 1 cup of cold water. Bring the noodles to the boil again, add another cup of cold water. This helps make them less starchy. Repeat the process until the noodles are el dente.
8. Remove the ginger from the soup for serving.
9. Place the noodles in a bowl and pour the soup over the top.
10. Add your favourite toppings and eat.
If storing your soup in the fridge for later, keep the noodles and the soup in separate containers to avoid the soup getting starchy and gluggy.
SOURCE: Vegematarian original