There’s a ‘tofu shiritaki’ noodle sold in one our local grocery stores that’s supposed to be a low calorie and low gluten substitute fore regular pasta. (It’s made out of soy and yam flour, according to the label.) I’ve tried it a couple times, and in my opinion it’s not bad, but it has a very chewy bite to it that keeps it from being great in regular pasta dishes. I had a bag left in the fridge to use and it occurred to me that an Asian-inspired noodle soup with spicy flavors could work really well with these noodles, adding flavor and working with the texture. This recipe is inspired by a soup in Jamie Oliver’s recent book Meals in Minutes, which I borrowed from the library (I want to write more about it later; it’s a pretty cool cookbook), but I tweaked it quite a lot.
5-spice Asian noodle soup
1 cup chopped onion (or alternatively, leek)
2 cloves garlic, minced
1 teaspoon ginger, minced (I buy the stuff in the jar, I admit it)
4 cups vegetable or chicken broth
3 teaspoons cornstarch
2 cups water
1 teaspoon Chinese five-spice powder
1-2 teaspoons hot chili sauce (I used sriracha), to taste
2 teaspoons soy sauce, to taste
1 bag tofu shiritaki noodles
2 cups shredded carrot (~half a bag if you buy the preshredded kind)
2 cups shelled edamame, defrosted
Saute the onion until softened a bit; add the garlic and ginger and cook briefly. Add the broth and start to warm to simmering. Put the cornstarch in with the water, shake it up and add to the broth. Add the seasonings. Bring to a gentle boil and add the noodles and veggies. Simmer until warmed through and the carrot is a little softened.