Tofu Challenge: Tofu Noodle Soup

Saturday, February 09, 2008

I’m an idea-gatherer.  An advance planner.  Flying by the seat of my pants has never appealed to me so much, so it sort of took me a while to get up the nerve to make my first Tofu Challenge meal of the month.  For some unknown reason, there is a real dearth of information available on what exactly to do with tofu noodles (made by Nature Soy here in Philly).  I was forced to wing it.

Soup seemed to be a safe idea.  And I was right - it was easy to make and didn’t require too much tofu know-how.  Plus, as an added bonus, it’s good soup!

I started out with a quick saute of local garlic in olive oil.  Next I added a few jars of my homemade duck stock and a few shots of soy sauce.  I boiled some yellow carrots from Tuscarora Organic Growers Coop and some thinly sliced lacinato kale from Martindale’s in the stock, threw in some local shiitake mushrooms that I had dried, and at the last minute I threw in the locally made tofu noodles.  A little salt, a little pepper.

I really liked the tofu noodles in the soup, but it also occurred to me that the noodles might be really good in a cheesy casserole type of dish.  I would definitely use the tofu noodles again, so I might have to give it a go.