Quick and Easy Udon Noodle Soup with Fried Bean Curd Sticks

Soup is one of my favorite dishes to eat, particularly in the winter when you want a hearty meal done quickly, so you can go back to your couch and comforter as soon as possible. I had lots of bean curd sticks (basically, they are the dried skins off the top of soy milk) and wanted to find a way to apply them in a soup. I chose a Japanese Udon soup, as I felt Asian flavors would be the best compliment to the bean curd, and from there it was simple, thinly slicing and chopping whatever vegetables I had in my fridge. And the result is this highly customizable noodle soup.

 

Udon Noodle Soup with Fried Bean Curd Sticks 

Serves 1 (simply multiply each ingredient by 4 to determine the individual yields) 

Ingredients:  

1 oz bean curd sticks (I soaked mine for 20 minutes, but they can be fried as is) (can be replaced with 1/2 a serving of any other kind of protein)

1 C canola or peanut oil (or enough to cover 1/2 in of the bottom of a shallow pan)

2 oz Udon Noodles 

1 C (Vegetable/Chicken/Fish) Stock 

1 T miso 

1 t mirin 

1 T soy sauce

1/2 carrot, sliced 

1/2 C broccoli, chopped 

1/4 C leeks, sliced

1/4 cup cubed tofu 

Method:  

Heat the oil over medium heat until just before it smokes. Add the bean curd sticks and fry on either side until golden brown. Set aside on paper towels to drain the oil.

Cook the udon noodles according to the package directions. Drain and set aside. In the same pot add the stock, miso, mirin and soy sauce and bring to a boil. Add the vegetables and tofu and cook for 2-3 minutes, just enough so that they are still slightly raw and crunchy.

Put the noodles in a bowl and pour the stock and vegetables over them. Top with the bean curd sticks, serve, and enjoy.

  

Braised Hoisin Eggplant and Tofu

For a quick, easy, healthy, and currently in season meal, try braised tofu with eggplant. Braising is one of my favorite methods of cooking. It's a way to maintain moisture in the food, and deepen the flavor of the cooking substance with the braising liquid. Anyway, here is a guideline, a stepping stone for your own tofu and eggplant recipe. Enjoy.

Braised Hoisin Eggplant and Tofu

Ingredients:

1/2 block firm or extra firm tofu, water pressed out

1/2 medium to large eggplant, sliced

1 clove garlic, diced

2 T hoisin sauce

1 t chili paste

1 T soy sauce

1 T peanut oil

1/2 t sesame oil

1/4 C water or chicken stock

1/4 C scallions, sliced, for garnish (optional)

1 t sesame seeds, for garnish (optional)

Method:

Remove the tofu from the packaging and drain off the water. Place on a plate, covered with paper towels, and place a second plate and a weight on top, allowing to drain for 20-30 minutes. Dice into 1 inch pieces.

Cut the eggplant in half and slice lengthwise. Place sliced in a colander and cover in sea salt and allow to drain for 15-20 minutes. Rinse off salt and pat dry.

Add the peanut oil and sesame oil to a wok or large pan over medium to high heat. Add the diced garlic and cook until fragrant, about 30 seconds. Then add the eggplant. Using a spatula, continue to move around the eggplant so it doesn't stick to the pan or burn. (Keep the peanut oil close by and add another teaspoon or two of oil if necessary, as eggplant soaks up oil.)

Add the diced tofu, soy sauce and hoisin sauce, and cook for 1 minute more. Then add the water and chicken stock and lower heat to medium-low and allow to simmer until the sauce thickens, about 10 minutes.

Remove from heat, serve with white rice, garnish with the scallions and sesame seeds