Soup and Soba

After having eaten copious amounts of chili in the past few days, I decided to make something a little lighter last night, using ingredients from our first fall CSA haul. A little recipe hunting led me to 101 Cookbooks Green Soup with Ginger, which features kale, sweet potato, spinach, and ginger– each of which I had on hand. I had not, however, defrosted a tofu pack in time to add tofu to this soup. Knowing that we’d need something slightly more substantial than soup sans tofu, I decided to make a modified soba noodle recipe, also from 101 Cookbooks. I didn’t have everything that the Almond Soba Noodle recipe called for, but with a few modifications, including some beautiful red bell peppers also from Maude’s, I was confident it would turn out nicely.

And it did! 

The soup is flavorful and light, and the soba noodles were creamy without being overly rich. The fresh basil and red peppers were a beautiful and delicious combination.

Green Soup with Ginger:

1. saute onion over low heat in 2 tbsp olive oil until caramelized (about 30 minutes), stirring occasionally.

2. meanwhile, peel and dice 1 large sweet potato, and place it in a heavy pot with 4 cups of water and generous salt.

3. add chopped chard (I used 8-10 leaves), spinach (1 cup), and 3 tbsp chopped fresh ginger.

4. bring contents of pot to a boil, and then simmer, covered, until onions are ready/vegetables are tender.

5. add onions and 2 cups vegetable broth to pot, stirring.

6. puree soup with an immersion blender or in batches in a food processor.

7. finish with 2 tbsp fresh lemon juice, and freshly ground pepper.

(The original recipe calls for a chopped leek in step 3, but I didn’t have one. The soup was nonetheless very tasty).

Almond Soba Noodles 

1. Cook soba noodles according to package.

2. Meanwhile, combine almond butter (1/3 cup) with red curry powder (I used 1 tsp, because the recipe called for curry paste, which I didn’t have. 1 tsp was a satisfactory amount).

3. Stir 2 tbsp fresh lemon juice and a dash of salt into the almond butter mixture.

4. Slowly add 6-8 tbsp hot water, stopping when you reach a creamy, sauce-like consistency.

5. Top soba noodles with sauce and raw red bell pepper.

6. Garnish with fresh basil leaves and chopped almonds.

(We felt like the noodles benefited from a tiny squirt of braggs. Alternatively, you may want to add salt to taste).

The meal turned out fantastic. I plan to prepare some tofu tonight so that I can add it to my soup for lunch tomorrow, since the soba noodles did not make it to the leftover stage…

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