27 degrees! It is 27 degrees outside right now. Burrrr. We don’t get too many really cold or really hot days in Oregon so I guess I shouldn’t complain. And since this is the last evening before I take down our Christmas tree a little frost outside the windows seems appropriate. Besides, this gives me an excellent excuse to make some nice hot soup.
One little twist; I have decided to try the 21-day kick start program written by Dr Neal Barnard. While I eat a completely plant based diet I must admit that I include too much olive oil, the occasional bag of chips, and my go-to dinner after a long hard day is kale with fried udon noodles.
So the challenge for tonight was to make a tasty, filling soup with no added oils. Usually when I make this soup I start by stir-frying the tofu in oil and lots of garlic. I love crispy tofu. Instead of oil I used a bit of veggie broth. The tofu wasn’t as crispy as I’m use to but it also didn’t absorb a bunch of oil. The important ingredient was the Not Chick’n Boullion Cube. These little cubes are packed with rich flavor.
I’m actually kind of glad it is so cold out. It just made the evening of sipping on soup with my dog Bo next to me as we looked at our Christmas tree for the last night, a bit more cozy.
1 cup vegetable broth
½ package previously frozen and well pressed extra firm tofu
2 garlic cloves minced
1 cube Not Chick’n Bouillon
3 oz udon noodles
½ cup water
1 cup baby spinach
1. Add 1 tablespoon of the vegetable broth to a hot 2 quart sauce pan
2. Cut the tofu into bit sized cubed and add to the pan
3. Add the garlic and cook, stiring often until tofu is lightly browned
4. While the tofu is cooking bring a pot of water to boil and add the udon noodles, cooking for 4 minutes then drain the water from the noodles
5. Add the remaining broth, the bouillon cube, spinach, and water to the tofu and cook over medium heat for 2-3 minutes until the spinach is soft and the bouillon cube dissolved
6. Add the udon noodles to the tofu and serve