Saturday, December 31, 2011
Like Tortilla Soup, only Chinese
Here's something I can't explain: why do I like this so much, when it was so repulsive to me when I was a kid? I used to be very particular about some things. Crunchy things should remain that way, and squishy things should not gain texture at a later point in their existence. A soft food that was made hard was only marginally more palatable than a crispy thing that was made soggy. There were a few narrow exceptions to the soft-to-hard rule, (crunchy bits in fried rice were desirable, but not crust on melted cheese) but none, ever, to the hard-to-soft rule.
This is made with the leftover home made noodles from this year's christmas chow mein. When Dad used to dump the leftovers from chow mein into broth, I could barely make myself eat it, I thought it was so horrid. Now it's comfort food. Go figure. If you like tortilla soup you'll like this, it's just got chinese flavorings in it instead of mexican. You could use any kind of soup if you'd rather, but if you don't have home made noodles, you should slice up and deep fry some flour tortillas. It'll taste the same. Don't start thinking you can use store bought chow mein noodles, those things are irredeemably bogus.
2 cups broth, I use concentrate in water
1/2 lb firm tofu, cubed
1 cup greens, this has frozen spinach, but baby arugula is excellent
1/2 teaspoon minced fresh ginger
1 tablespoon fish sauce (recommended) or soy sauce
sesame oil & green onions to taste
Bring the first 5 things to a boil in a saucepan, then simmer until the greens are done. That'll only take about 5 minutes. Pour the soup over a heap of noodles in a bowl, sprinkle on some sesame oil and a few bits of green onion, if you want them.
Noodles are auspicious, of course. So happy new year!