I had a bit of free time at the end of my day today, so I bought the Man of Science some pants. Because basically, if it weren't for me buying him pants and sweaters, the MoS would be walking around in a barrel with suspenders attached to it. I don't mind this facet of our relationship at all, given that I have a bit of thing for men's clothing. Nothing like a bit of tweed to get a girl's heart pumping.
Anyway, not only did I buy him pants, but I also called him at work to ask what he might like to have for dinner tonight. Because I am excellent and aim to please.
He felt like a bowl of noodle soup, which was perfect because I live in Chinatown and was able to procure my ingredients quickly once I got home from work and collected Shy Dog to be my grocery companion. She couldn't come into the Kowloon Market with me, but she seemed to enjoy the sunshine outside just fine while I shopped.
I based this soup on a dish that my friend Adam and I used to eat at the Temptation Tea Shop on Bank Street. We only ever referred to it as "Giant Soup". In fact, the Giant Soup label became so pervasive that it not only came to symbolize the restaurant itself, ("Where do you want to eat?" "I dunno. Giant Soup, maybe?") but also the act of going there ("What should we do tonight?" "Giant Soup?"). Then we found out that the recipe had changed and Giant Soup now had fish stock in it. Ew. No more Giant Soup. Except the home made kind. So this recipe is for Adam especially. He is high on my list of soup partners.
1 package of udon noodles
1 block of tofu, cut into one inch squares
3 tbsp sunflower or other oil
1 tbsp sesame oil
8 cups water
5 tbsp miso
2 tbsp ginger, grated
1 tbsp rice vinegar
1 tbsp sugar
2 tbsp soy sauce
1 tsp hot sauce
1 cup carrots, chopped
1/2 red pepper, chopped
1 cup edamame beans
4 green onions, chopped
handful cilantro leaves
Cook udon noodles according to package directions. Or if, say, the directions are in Japanese, boil them in water for a few minutes and then drain then in a colander and hope for the best.
Heat both oils over medium high heat, and pan fry tofu until it is golden. Set it aside for now.
Bring water to a boil, then add miso, ginger, rice vinegar, sugar, soy sauce, and hot sauce. Add carrots and let them cook for a few minutes. Then add red pepper, edamame, and tofu.
Fill bowls 3/4 full with noodles, then pour soup over them. Garnish with green onions and cilantro.
-This is a very cheap meal to make, especially if you have an Asian market in your neighbourhood. One of those recession friendly dinners that the media is all over right now.
-My new favourite food show is Jamie Oliver's "Jamie at Home". It has the slightly slower pace of British television and basically just chronicles him trooping out into his garden, picking some vegetables, and making something delicious with them. The recipes, while not vegan by any stretch of the imagination, are uncomplicated enough for viewers to make in their own homes. I much prefer him in that venue than cooking for all the G20 leaders.
-The Man of Science seems confident that he will be able to build a fence to section off part of the yard this spring. This means I will be able to grow the vegetable garden which has been living in my imagination for quite some time. I am both excited and nervous about this. I will keep you posted.