Wednesday, October 27, 2010

Somen, Tofu and Scallion Soup- a Light Midweek Treat

Just finished this weekend's leftovers....that happens when I throw parties: too much food. No matter how I count, I still end up with half dozen extra servings.....Which is so good in a way- you know how nice it is to wake up next day and not worry about making lunch! So after too much rice and rich side dishes, this Japanese somen noodle soup was a treat indeed.
Here is the recipe, in case you would love to try it yourself:

  • 8 oz somen noodles
  • 4 cups vegetable stock
  • 1 tablespoon dry sherry
  • 1 tablespoon soy sauce
  • 6 scallions, sliced
  • 4 oz cubed tofu
  • chili oil for serving
  • chili pepper flakes for garnishing
  1. Cook noodles for 3 minutes, rinse in cold water and divide among 4 bowls
  2. Place stock, sherry and soy sauce in a sauce pan. Bring to boil. Reduce heat and simmer for 5 minutes
  3. Add scallions and tofu. Simmer for 1 minute
  4. Ladle soup over noodles
  5. Season with chili flakes and chili oil to taste.

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