Asian, Soups And Stews
2 cloves garlic
1 inch piece ginger
pot
olive oil
mushrooms
1 c. tofu, crumbled
2 Tbs. peanut butter
2 c. veg stock
2 bricks ramen noodles
In the bowl (be sure to scale to 1 person)
2 tsp. sugar
1 tsp. rice vinegar
1 Tbs. soy sauce
1 tsp. sesame oil
Garnish:
2 Tbs. roasted peanutes
scallions, sliced
cilantro, chopped
chilli oil
sesame seeds
bean sprouts
bamboo
baby corn
kale
bok choy
carrots
1. Chop garlic and ginger, heat olive oil in a pot over medium heat, add garlic and ginger.
2. Boil water for noodles
3. Add mushrooms, stir and sautee.
4. Add tofu, stir and sautee.
5. Add peanut butter, stir and allow to brown on the bottom, briefly. Add veg stock, stir and deglaze the pan. When broth boils, decrease heat and simmer for 5 minutes.
6. Whisk sugar, rice vinegar, soy sauce and sesame oil in each bowl.
7. Pour broth into bowl(s).
8. Strain noodles, add to bowls.
9. Garnish with roasted peanuts, scallions, cilantro and any other desired toppings.
Consider using slightly less sugar and soy sauce per bowl, than called for, as the soup servings are very large - three servings for four people.