Monday, June 16, 2014

Hot and Sour Soup with Tofu and Quinoa

I'm posting early this week, because I'm off to Washington DC tomorrow for the PCRM Food For Life training I've been waiting for for months! This is so exciting! The program is intended for nurses, dietitians, and other health care professionals, and the interview process was a bit lengthy and daunting. Still, I got in! To me that means it's exactly what I'm supposed to be doing, and I can't wait! I'll be back next week with a full report. For now, here's my latest soup recipe, whipped up the other night on a whim. It's delicious!!!

I'm having trouble loving my new kitchen. It's small, with chopped-up bits of counter space and a glass-top stove that I really don't like, not even a little bit. However... a crummy kitchen is not an excuse not to cook. In some ways it might even help me be a better blogger. Most people don't have fancy professional kitchens with infinite counter space and all the Barbie Dream Appliances. Using what I have, I'm choosing to call this a Great Opportunity to show you what terrific meals you can make for yourself in minimal space, with basic gadgets.

This is my kitchen. The refrigerator/freezer is the part that looks like a closet on the left. Very European. I don't mind the small fridge space, but the counter space is far from optimal. It's a Challenge!!! Weee!!!

First up, straight from my new digs in Portland, Oregon, this terrific bowl of wonderfulness, seasoned in an unusual, zippy way that was just the thing for a cloudy evening at home. It was exactly what I felt like eating, so I made it without consulting Rick. I knew he'd try to steer me in a different direction (Can't we have peanut sauce...?). He approached his bowl tentatively, but quickly devoured every last slurp and then went back for more. When that happens, I immediately write down what I just did, so I'll be able to repeat it for us, and share it with you. So here you go!

Hot and Sour Soup with Tofu and Quinoa
Serves 2-4

1-2 cups cooked quinoa
1-2 T coconut oil for frying
1/2 block tofu, cubed
1/2 tsp red pepper flakes
1 cup green cabbage, thinly sliced
1 carrot, grated or thinly sliced
1 T fresh ginger, minced
1 cup pineapple-orange juice
1 cup greens, chopped
1 cup broccoli, cut into small florets
2 T tamari
2-3 T apple cider vinegar
1 T Sriracha (rooster sauce), or other hot sauce
3 T miso, mixed with 1 cup water

Cook a batch of quinoa or use leftover cooked grains if you have them. Reheat just before serving.
Heat a small soup pot to medium, then add the coconut oil to melt.
Toss in the tofu and red pepper flakes, and cook for 2-3 minutes, stirring often.
Add the cabbage, carrot, and ginger. Cook for 1-2 minutes, adding some of the pineapple-orange juice if it starts to stick.
Add the greens and broccoli, and stir for about 1 minute, until the broccoli turns bright green.
Add the rest of the juice, tamari, vinegar, and hot sauce, and heat to a simmer.
Add the miso/water, and bring it back to a simmer, but do not let it boil. Miso should never be boiled.
Adjust seasonings, adding a little more tamari, vinegar, or hot sauce to taste.
To serve, ladle broth and vegetables into a bowl, then top with a mound of quinoa in the center.

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