Cookability

rice noodle/egg soup

Tue, 07 Feb 2012 22:57:21 GMT

Posted by: automaticdoor

This is from the Cooking For People Who Don't carnival. It's a rice noodle and egg soup that is gluten-free and can be modified to be veggie/entirely vegan. (So, basically like a slightly more sophisticated version of ramen noodles with an egg cracked in...) It's really low-spoons. Recipe is written for total beginners.

time: 2 minutes pouring broth and assorted other things into a pot and giving it a good stir/turning the burner on
about 15-20 minutes while it gets good and heated and boiling [you can go do other things during this time]
about 8 minutes of noodles cooking (and if you're adding eggs, stirring eggs during this time)
about 3-4 minutes of adding eggs and letting them cook through
total time: 28-34 minutes if recipe isn't modified, of which 15-20 minutes can be spent elsewhere, so a total of 13-14 minutes spent at stove (spaced out)

spoons: (without recipe modification) lifting a soup pot onto the stove, putting things into it, stirring to combine ingredients for broth, stirring occasionally when noodles are added, stirring eggs together, having the coordination to pour eggs into the pot with one hand while stirring the pot with the other

ingredients: broth (chicken or veggie), rice noodles, flavorings for the broth (I use ginger paste, black pepper, sriracha sauce, powdered mustard and gluten-free soy sauce but these are just suggestions!), eggs (could be optional or replaced with chopped tofu)

cooking implements: (without recipe modification) soup pot, large spoon to stir/serve soup with, small bowl for egg whipping, something to whip the eggs with, a small spoon if you're trying to get ginger paste out of a jar or alternately a knife and cutting board/maybe a microplane grater if you're being fancy and using fresh ginger root?

( nom nom nom, recipe mods added as we go )

Questions? Comments? Concerns?

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Tofu in sauce (with optional mushrooms)

Fri, 22 Apr 2011 22:41:16 GMT

Posted by: steorra

This is pretty much the only tofu recipe I use; there was another one I used before I found this one, but it used many of the same flavours while taking much longer to make. This is nice and simple.

Ingredients:
Oil (probably about 2-3 Tbsp, but I don't measure)
Onion, chopped (about 1/4 to 1/2 an onion, depending how big the onion is and how much onion you like)
Garlic, sliced thin (1-4 cloves depending on taste and clove size)
1/2 c. sliced mushrooms (optional, but I think it's much better with)

1 tsp ground ginger [1]
1/4 c. tamari soy sauce
1/2 c. water[2]
1 block tofu, cubed [3]

Instructions
Heat oil in pan. Sautee onion, garlic, and mushroom in hot oil until the mushrooms and onions are more or less cooked. Add tamari, water, ginger, and tofu. Simmer until tofu has had a chance to absorb some flavour, probably about 15 minutes or so.

I usually serve it on rice with vegetables on the side to make a complete meal. The sauce from the tofu can be used as a sauce on rice.

Notes
[1] Or, if you're more ambitious than I usually am, fresh ginger finely chopped; it might be best to add fresh ginger in the sauteeing stage.
[2] The original recipe I'm basing this off of calls for 1/4 c. water and optionally 1/4 c. sherry or wine. I've never tried it with sherry or wine, but it seems to need to be replaced with water rather than just omitted.
[3] The original recipe calls for 1 pound (454 g), but the blocks I typically get are only 14 oz (397 g); I suspect anywhere in a similar range would be fine.

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Feed Rec

Thu, 16 Sep 2010 16:30:14 GMT

Posted by: jumpuphigh

I follow the stonesoup_feed and thought it would be a good rec for those of us in this community. She posts simple recipes with five ingredients or less. Her stuff is very creative. There is a nice mix of vegetarian and non-vegetarian. Where my idea of simple and easy often does not include veggies, her stuff always seems to. There are pretty pictures to inspire you to try recipes (and make you hungry which can be a benefit for those of us who have issues with appetite).

I have copied today's recipe under the cut so that you can see how she lays them out but I encourage you to look over her past entries as well. At least once a week I think, "yum, I should make that." Also, if you go to her blog, she has an ebook for free with recipes but I admit to downloading and then never working my way through it. The feed is just a more user-friendly for me and how my brain works.

( Scrambled Tofu with Tomato and Peppers )

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