Moosewood: Spicy Tofu & Greens Soup

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* Exported from MasterCook *

 

Spicy Tofu & Greens Soup

 

Recipe By : Moosewood Restaurant Daily Special, page 92

Serving Size : 4 Preparation Time :0:00

Categories : Soups And Stews Soyfoods

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

***STOCK***

2 cups peeled and sliced carrots

2 cups thinly sliced onions

1 cup coarsely chopped fresh parsley

8 garlic cloves -- sliced

8 thin slices fresh ginger root

(about the size of a quarter)

1 dried chiles -- sliced in half

up to 2

OR 1/2 to 1 teaspoon crushed red pepper

flakes

8 cups water

***REMAINING INGREDIENTS***

1 cake of firm tofu -- (about 12 ounces)

1 tablespoon grated fresh ginger root

4 garlic cloves -- minced or pressed

1 dried chiles -- sliced in half*

up to 2

1 tablespoon canola or peanut oil

3/8 cup soy sauce

1/3 cup julienned carrots or red bell peppers

2 cups shredded greens -- see note

a few drops of dark sesame oil

2 scallions -- thinly sliced

 

Serves 4 To 6. Yields About 8 Cups. Total Time: 1 1/4 Hours

 

This is a healthy, stimulating soup. The hot pepper and ginger provide a

permeating warmth, and the tofu and greens are nourishing and

satisfying. Take a few liberties with flavoring and ingredients: vary the

hot pepper and ginger according to your internal thermometer.

 

For an impressive meal, use the time while the stock simmers and the tofu

bakes to make one or two of the suggested salads.

 

Note: such as bok choy, mustard greens, kale, Chinese cabbage, spinach,

and/or pea shoots

 

Preheat the oven to 375F.

 

Place the stock ingredients in a large soup pot, cover, and bring to a boil

on medium heat. Lower the heat and simmer for 45 minutes.

 

Meanwhile, slice the tofu into small, bite-sized cubes and set aside in a

baking dish. Combine the ginger, garlic, chiles, oil, and 2 tablespoons of

the soy sauce in a heavy skillet, saute for a few seconds, and then add to

the tofu. Gently toss the tofu until evenly coated. Bake for 25 minutes,

stirring twice to roast evenly. Remove the chile halves.

 

Strain the stock into another soup pot. Add the baked tofu and the carrots

or peppers and simmer for 3 to 4 minutes. Stir in the shredded

greens. When the soup returns to a simmer, remove from the heat and add

the sesame oil and the remaining 1/4 cup of soy sauce.

 

Serve immediately, scattering freshly sliced scallions into each

bowl. Variation Try 1 1/2 to 2 tablespoons of Chinese chili paste in place

of the garlic and dried chiles.

 

Per 12-Ounce Serving: 133 Calories, 7.7 G Protein, 5.5 G Fat, 15.9 G

Carbohydrates, 1.1 G Saturated Fatty Acids, 0 MG Cholesterol, 865 MG

Sodium, 4.2 G Total Dietary Fiber

 

 

 

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