This Can't Be Tofu! (12 page)

The tofu simmers in the broth, the bok choy and noodles are stir-fried, then all are brought together to make this invigorating soup. This dish can be a main course for two, or part of a meal for four. The dried mushrooms flavor the stock, then are slivered and used in the soup
.

1.
First make the vegetable stock. Reserve the dried mushrooms from the stock, discard the stems, and thinly slice the caps. Strain the stock and return to the burner. Keep warm on low heat.

2.
While the stock is cooking, bring several quarts of water to a boil, add the somen and cook until tender-firm, usually just 3 to 4 minutes, as they are very thin. Drain, rinse under cold water, and set aside. Slice the whites and greens of the bok choy diagonally about ½ inch thick, then wash.

3.
When you’re ready to eat, heat a wok or large skillet and add the oil. When it’s hot, add the ginger, garlic, cilantro, and bok choy, and stir-fry for 1 minute. Add ½ cup of the stock. Cook until the bok choy has begun to brighten in color, another minute. Add the somen, 1 tablespoon soy sauce, and heat through.

4.
Add the tofu and all the mushrooms to the remaining stock.

5.
When the noodles are hot and the bok choy is cooked, divide them among 4 bowls. Divide the tofu as well, then spoon over the broth. Add a few drops of chili oil to each bowl then garnish with the cilantro sprigs. Serve with extra soy sauce and chili oil on the side.

This is a light and nourishing soup. It’s a nice touch to use two kinds of sweet potatoes; try a deep red Garnet yam and a lighter Jewel, for color contrast. Use silken tofu or a carton of soft tofu, but drain it well so it doesn’t thin the soup
.

1.
Heat the vegetable oil and half the sesame oil in a soup pot. When hot, add the garlic, ginger, chile, and cilantro, and stir-fry for 2 minutes. Add the stock, five-spice powder, and salt. Bring to a boil, then lower the heat, and simmer, covered, for 15 minutes. Strain and return to the pan, or simply lift out the chopped flavorings with a small skimmer. Press out as much liquid as you can, then discard.

2.
Add the sweet potatoes to the pot and simmer, covered, for 10 minutes, or until tender when pierced with a knife.

3.
Add the greens and tofu. Cook gently, uncovered, until the greens are bright green and tender and the tofu is hot, about 5 minutes. Add the scallions. Taste for salt and add the remaining sesame oil. Add the soy sauce, by drops, to taste, if the dish seems to need a little extra punch. Ladle the soup into bowls and serve.

Rich, succulent, silky, and hot are words that come to mind for this soup. Its intensity makes it ideal for a first course, but an entire meal of it will certainly be sufficiently filling and act as a corrective for sniffles and allergies
.

1.
Peel the squash with a vegetable peeler, halve and scoop out the seeds, then dice into ½-inch cubes. You should have 3 to 4 cups. (If you’re making a vegetable stock, add the skins and seeds from the squash to the stock.)

2.
Warm the oil in a wide soup pot. Add the onion, squash, garlic, galangal, lime zest, and turmeric. Cook over medium-high heat, stirring frequently, for about 5 minutes, then add the chili paste.

3.
Add ½ cup water and scrape the pot to dilute the paste, then add the stock and ½ teaspoon salt. Bring to a boil, then reduce the heat to low, cover the pot, and simmer for 20 minutes. Meanwhile, dice the tofu into small cubes and prepare the cilantro and basil.

4.
Add the coconut milk to the soup, followed by the tofu. Simmer until the soup is hot again and the tofu is heated through, about 5 minutes. Taste for salt, adding more if necessary. Add the cilantro and basil, and squeeze in the juice from the lime. Serve immediately. (If you plan to serve the soup long after making it, add the cilantro, basil, and lime when you reheat it.)

Instead of white cubes of tofu bobbing in this African-style, soup where they look decidedly odd, I puree the tofu with a portion of the finished soup until everything is smooth. The tofu is there, but it doesn’t intrude. And this is a method you can use with virtually any pureed soup
.

If you wish, you can puree the entire soup, or leave it textured, with bits of sweet potatoes and peppers
.

1.
Warm the oil in a wide soup pot set over high heat. Add the onions, bell peppers, ginger, and sweet potatoes, and sauté, stirring frequently, until the onions have begun to color, 8 to 10 minutes, adding the garlic after the first 5 minutes. Add 1 teaspoon salt, several good twists of the pepper mill, and the cayenne, to taste, and cook a few minutes longer.

2.
Add the tomatoes and scrape the pot to lift up any brown bits from the bottom. Add the water or stock, bring to a boil, then lower the heat and simmer, covered, for 25 minutes.

3.
Add the peanut butter and cook, stirring, until it has dissolved.

4.
Remove 2 cups of the soup and puree with the tofu until perfectly smooth. Return this mixture to the soup. (If you wish, puree the entire soup.) Taste for salt and for the heat level, adding more cayenne if desired.

5.
Serve with ⅓ cup rice mounded in each bowl and plenty of scallions scattered over the top.

This is a
basic vegetable stock in which no special flavor predominates. Do, however, include any trimmings from the vegetables used in the soup or dish that you’re making. For example, if you’re making something with winter squash, add the skins and seeds in the stock as well. Leek trimmings, extra mushrooms, tomatoes (in summer), and the like are always welcome
.