I make this quick, ramen-style dish when I am in a pinch and only have staples in my kitchen. You probably already have most of the ingredients in your kitchen (and if you r don’t, you should), making the preparation very simple. Your grocer most likely carries the Mori-Nu brand for the tofu in this soup, in a UHT container either in the refrigerated section on the shelf in the Asian cuisine aisle. If you cannot find it, a soft tofu would work as well. I prefer the Rapunzel brand of bouillon cubes. However, if you don’t have bouillon cubes, a regular stock or broth would suffice. Start to finish, this dish is done in 20 minutes - perfect for a quick, nutritious, filling meal with a side of steamed veggies.
Ramen-Style Tofu Soup (Gluten-free)
3 cups water
¾ cup quinoa
¼ cup amaranth
2 vegan bouillon cubes (no salt added)*
1 package firm silken tofu
2 tbsp. olive oil or sunflower oil
Salt & pepper
In a 5-quart saucepan, bring the water to a boil over medium-high heat. Slice the tofu in 2-3 cm cubes and set aside. When the water comes to a boil, add the grains, bouillon cubes, tofu and oil. Bring the soup back to a boil, cover, and reduce to low heat; continue to cook for 20 minutes, stirring occasionally. Remove from the heat and let sit, covered, for an additional 5 minutes. There should be some broth left in the pot. Give the soup a quick fluff, salt & pepper to taste, and serve on its own or with steamed vegetables.
*I prefer Rapunzel brand bouillon cubes. If you don’t have this, you can substitute broth or stock for the water.
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