We’ve suffered through day two of the raging flu at my house. While subtle moans of what sound to be human agony resonate from the sofa, I’m constantly trying to keep the house decontaminated by hosing down the walls with sanitizer and attaching a tube from my husband’s mouth that leads out the back door.
What? It’s not like I’m standing at the end of the hose in a germ-proof jumper holding aircraft wands guiding the germs into my neighbor’s yard.
I’m telling you, if this soba noodle soup doesn’t do the trick for my man, I’m seriously buying the germ-proof jumper on Amazon, pronto.
And the wands.
Healing, Earthy Soba Noodle Soup With Shitakes and Tofu:
What it took for 2:
* 1/4th pound soba noodles
* 6 oz shitake mushrooms, lightly rinsed of any grit
* 1 inch piece fresh ginger, minced
* 3 garlic cloves, minced
* 1 Tbs. brown sugar
* 1/4th cup soy sauce
* ½ block firm tofu (or silken, whatever you have) cut into 1-inch strips
* 3 scallions, cut on the diagonal
* 1 Tbs. orange zest
* sprinkle of sesame seeds
* ½ sheet nori paper, cut into thin strips
Remove the stems from the shitake mushrooms and set aside. In a medium saucepan, bring the soy sauce, brown sugar, garlic, ginger and 1 cup water to a boil. Add the mushroom caps, reduce heat and simmer for 10 minutes. Remove the caps and set aside. Add the stems, 4 cups of water and simmer for an additional 20 minutes. Discard the stems and compost. Or throw away. Earth-hater. I KEED.
In another medium pot, bring 4 cups of water to a boil. Add the soba noodles and cook for 5 minutes. These babies cook fast. Keep an eye on them. Drain and rinse with cold water.
Place a nice serving of soba noodles into each bowl and pour some of the earthy mushroom broth over them. Lay some mushroom caps on top of the noodles. Slide the tofu into each soup dish, and top with scallions, sesame seeds, nori paper and orange zest. Let the healing begin.
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