We haven’t slurped enough this year.
And this one goes out to my vegetarian peeps! Well, minus the whole chicken stock and eggs thing, but you get the point.
I made this soup on a whim a couple of weeks ago, because I spotted these thin, dainty white noodles wrapped in crepey black ribbon at my local Asian market and I knew we were destined to be together.
The ribbons, not the noodles.
Super simple situation we got here.
And can we talk about tofu real quick? I gotta tell you, I’ve never been a huge fan of tofu. I always likened it to vegetarian SPAM. This alien block of crumbly, flavorless glob. Why would anyone do that to themselves?
I’ve had a (slight) change of heart. I’m no way ready to become the spokeslady for tofu, but I’ve finally made it in a way that doesn’t make me hate everything. Searing! SALTING and searing. Which you probably do all the time and were keeping this secret from me on purpose. Searing on a high heat until you get those good char marks all over – this is the way! It’s got texture all around, but the insides stay slightly spongy and I DON’T WANT TO PUNCH A KITTEN.
Look at that! I’ve got half a block left, so for lunch today I’m going to brush hot sauce on it and sear long flat squares and slip it into a grilled cheese and kale sandwich. Have you done this?
I’ll keep you posted.
The soup is simple, but powerful. You start by sautéed minced garlic, ginger and scallion whites in a big pot, then you’ll add stock (swap in veggie stock to make it FULL-ON veg), and boil some eggs in it (leave the eggs out to make it FULL-ON veg). Set a timer for nine minutes once it starts to simmer. You’ll get super lovely soft-boiled eggs to nestle on top in the end. These are the good things in life.
Once you take eggs out, drop the broccoli florets and noodles in and simmer 2-3 minutes, while you peel the eggs.
Then add the juice of a whole lime to the soup, and a honkin’ mama pinch of salt.
Last second, drop the scallions greens in, along with the seared tofu! You’re done!
NOW, the magic comes in the finesse. I drizzled some hot chile oil on top because I’m a lunatic, but you could also swirl in a simple drizzle of soy sauce if you want.
More lime juice, a few sprigs of cilantro, even sambal oelek would be magical! Basically do all of it.
This is souuuuuper (sorry) ideal for those of you stricken with the flu, or a pesky winter cold. It’s healing. WARM. Zingy. Slurpalicious to the max.
And that tofu is violently seared so I promise you won’t gag.
Distressed jeans in spoons sold separately.