This recipe is a a simple one with only a few ingredients. I have found that my favorite soups are the most simple – tofu, mushrooms, carrots, soba noodles, and a spicy broth make this soup delectable.
The mushrooms are sauteed in wok oil, for more flavor. Add them to the broth after the juices have released.
Tofu Hot Soup – serves 4 – 5
1. In a large pot, bring to a boil: 5 cups vegetable broth, 2 tablespoons soy sauce, 1-2 tablespoons Thai red curry paste, 1 teaspoon dried garlic, and 1 cup thinly sliced carrots (about 3 medium carrots).
2. Remove woody stems and slice, 8 oz of bella mushrooms. Saute in a covered small saucepan with 2 tablespoons wok oil, over medium heat until juices are released. Add to broth mixture and reduce heat to low.
3. Slice 1 carton of soy into 1/2 inch thick slices, add to broth mixture. Simmer on lowest heat setting for 30 minutes. Then, add 1 bundle of wheat soba noodles. Cook for 5 to six more minutes, stirring frequently to prevent noodles from sticking. Serve warm.
Bluebird Hill Art 