It ‘s soup weather!
Be it that chill in the air or that annoying cough and cold that’s bothering you, this is one hearty soup that will comfort your senses. Inherently low in calories, it can be the perfect 11 am snack! Plus you can toss in any ingredients of your choice from chicken, noodles to mushroom and veggies. Here is what I made.
Ingredients: Serves 4
Vegetable stock – 32 oz ( 1 medium carton)
Soy sauce – 1 tbsp
Tamarind pulp – 1 tbsp
Hot sauce ( Sriracha) 1 tbsp
Brown sugar – A pinch
Salt to taste
Tofu and shiitake mushrooms – cut into small cubes and sautéed in olive oil
Egg noodles –1 small cup cooked
Cilantroe – Finely chopped 2 tbsp
Fresh ginger shredded– 1 tbsp
In a large pan, bring the vegetable stock to a simmer. Do not let it boil. Add the soy sauce, chili sauce and tamarind paste, sugar and salt to taste. In a separate pan, sautee the tofu and mushrooms with salt and olive oil. Add this and the cooked noodles to individual bowls just before serving or the mushroom/tofu will become too soggy. Garnish with cilantroe and fresh shredded ginger.