I'm not sure if it was because I have been drowning in literature about economic reforms in Laos during their transition from communism to a market-based economy, but when I saw a recipe for an Asian inspired Salmon Udon Soup in the Globe this weekend I immediately decided to make it...with a few modifications of course ;)
Word of warning: You will have to make an extra trip to the store for the stuff in this recipe. But it's cheap, delicious, and worth it!
Alas, I give you Tofu Soba Soup!
It is quite delicious. If you are a meat eater, follow the recipe exactly as directed, but replace the tofu with salmon (this is how it was originally written).
3 tbs low-sodium soy sauce
1/4 tsp sugar
2 tsp grated ginger
Tofu (or Salmon) --
1/2 block extra firm tofu, thinly sliced
6 cups vegetable stock
1 cup thinly sliced red onion
2 cups baby bok choy, end trimmed and broken into leaves
4 shiitake mushrooms, stemmed and thinly sliced
4oz soba noodles (the original recipe called for udon noodles, so feel free to use those instead - I just used soba because I had some)
handful coriander sprigs
Chili flakes to taste
Combine 2 tbs soy sauce, sugar and 1 tbs ginger in bowl. Brush (or pour) over tofu slices. Set aside.
Heat vegetable stock (or if you are like me, boil your water and add in your veggie boullion cube). Add in remaining 1tbs soy sauce and 1 tbs ginger. Simmer over medium heat.
Add onions and simmer for 1 minute. Add baby bok choy and muchrooms, and cook another minute. Reduce heat to medium, add tofu and cook 30 seconds longer...or whatever.
Garnish with coriander sprigs and a sprinkling of chili flakes.
Oh, and before I forget, this recipe for Maple Sponge Toffee was in the paper the other day, and it looks uber yum.