Thank you for all your texts and emails yesterday. We were not very affected by Hurricane Sandy except for some rain and heavy wind. From the looks of it, poor New York and New Jersey took the brunt of the storm. My sister sent me some crazy pictures of the flooding in Manhattan. Here’s one, courtesy of her friend Sam.
This is of her hospital, NYU, which was evacuated late last night. She luckily wasn’t working but many of her friends were. Good thoughts go out to everyone dealing with the aftermath.
This morning here in Boston it’s bright and sunny.
But yesterday, with the winds whipping and the rain pelting the window I started thinking about soup.
I stumbled upon this recipe on Foodgawker which I used as the base for my own recipe. I added a bunch of other ingredients I had on hand following an aimless wander through the grocery store after subbing a yoga class last week.
Don’t let the length of the ingredients list deter you. It seems long but it’s a lot of dashes of this and handfuls of that. This soup is stupid simple to make and takes no more than 10 minutes. Perfect for a quick lunch or dinner.
Spicy Rice Noodle Soup (gluten-free, vegan)
1 tablespoon peanut oil
1/2 white onion, thinly sliced into half moons
1/2 block of extra firm tofu, sliced into 1/2″ cubes
2 tablespoons minced garlic
pinch of red pepper flakes
7 cups vegetable broth
1/4 package of rice noodles, I used the Thai Kitchen brand stir fry noodles
1 tablespoon tamari
1 tablespoon white miso paste
1-2 teaspoons sriracha
1 can water chestnuts
big handful of mung beans
big handful of mini mushrooms
big squeeze of fresh lime juice
1 tablespoon rice wine vinegar
1 green onion, chopped
Heat oil over medium high heat. Saute onions for 2-3 mins until they start getting soft. Add in tofu and saute until browned, 2 or so more minutes. In the last minute add garlic and red pepper flakes.
Pour vegetable broth over the onion mixture. Add rice noodles, tamari and miso paste.
Bring to a boil then reduce to medium heat until noodles are soft. These noodles cook fast so you probably won’t need more than 5 minutes.
While noodles cook in the soup, place some water chestnuts, mung beans and mini mushrooms in a big soup bowl. Ladle soup over the chestnuts mixture. Top with lime juice, rice wine vinegar and chopped scallion.