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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.
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| 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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