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Simply Tofu:
November Soups and Whale Tales
by R. Ohlgren-Evans, from the November 2005 newsletter
In November’s
gusty gale
I will flop
my flippy tail
and spout hot soup.
I’ll be a whale!
Spouting once
spouting twice
spouting chicken soup
with rice.
–from Chicken Soup with Rice by Maurice Sendak
No chickens in our soup pot this month, but the metaphors from Mr. Sendak’s book resonate in many kitchens—there is something especially comforting about a great bowlful of soup when there’s a nip in the air.
I was hoping to have a whale of a story to share … in the San Juan Islands last week, we visited “possibly the only park in the world devoted to whale watching”—Lime Kiln Point State Park. While we had lovely views of boats coming through the mist in Haro Strait, we were a bit late in the season to see a member from one of the two pods who dine on the summer salmon runs—and certainly no spouting soup anywhere to be seen …
With a bit of ingenuity and the goods you have on hand, a soup can become a wonderfully nourishing meal, on the table in a short amount of time … the allure of a steaming homemade soup on the stove is a soothing and satisfying invitation to dinner.
Soup’s on!
Tofu Carrot Soup
Try adding pureed tofu to any creamy soup to replace the heavy creams that
are traditionally used. This recipe is adapted from pumpkin soup and carrot
soup recipes, and has evolved over the past couple of years. Adjust all the
ingredients and seasonings to appeal to your own tastes.
2 Tbsp. olive oil
3 medium onions, chopped
1 medium leek, sliced
4 cups chopped carrots
4 cups chicken or vegetable broth
2 tsp. curry powder
1/2 cup silken tofu
1/2 cup cream cheese
1 tsp. table salt
In a large pot, heat the olive oil. Add onions and leek and sauté for 2 minutes. Add the chopped carrots—sauté for 5 minutes, stirring frequently. Add the broth and curry; bring mixture to boiling. Reduce heat and simmer, partially covered until the carrots are tender—about 15 or 20 minutes. In a blender or food processor, purée the soup in batches with tofu and cream cheese until smooth. Return soup to the pot. Add salt to taste. Serve soup in hot bowls, garnished with chives and a dollop of sour cream.
Miso Soup
Classic miso soup requires the initial step of preparing
the stock called dashi, and is more time consuming than the version here. This
easy recipe is enough for one large bowlful, or two small portions, and can
be prepared on a moment’s notice. It uses both dark and light misos,
to create an interesting balance—experiment with different misos
to arrive at the combination that most appeals to you. The creator of this
recipe (Lorna Sass, “The
New Soy Cookbook”) suggests instant wakame flakes instead of the chopped
spinach or bok choy leaves, but I never have that on hand.
2 1/4 cup water
2 oz. firm or extra-firm tofu, drained and cut into 1/4-inch cubes
1 Tbsp. light miso
2 tsp. dark miso
1/2 cup fresh spinach or bok choy leaves, chopped (or 1 Tbsp. instant wakame flakes)
1 scallion, sliced thin, for garnish
Bring the water to boil in a small pot. Ladle out about 1/2 cup of the boiling water and pour it into a glass measuring cup. Add the tofu to the pot. Reduce heat to medium, cover and cook for 1-2 minutes. While the tofu is cooking, blend the two misos into the hot water by mashing the paste against the sides of the cup with a fork and stirring vigorously. Just before serving, add the fresh greens or wakame to the pot and simmer the soup uncovered until the greens are tender, 1-2 minutes, or until the wakame is reconstituted, abut 30 seconds. Serves 1.
I told you once
I told you twice
all season of the year
are nice
for eating
chicken soup
with rice!
Robin Ohlgren-Evans wishes all the Co-op staff and volunteers the warmest of welcomes to your new home. Many happy years!!
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