Ginger Lime Noodle Broth With Snow Peas |
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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 4 |
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Light but substantial enough for supper. This is a Cait Johnson recipe that I have not tried yet but it sounded sooo good, I had to post for future use. Ingredients:
6 cups vegetable broth |
1/4 cup fresh ginger, grated |
2 fresh limes, juice of |
1/3 cup fresh cilantro leaves (or fresh flat-leaf parsley) |
2 tablespoons tamari soy sauce (or soy) |
1 pinch red pepper flakes |
1 cup extra firm tofu, 1/2 inch cubes |
1 1/2 cups snow peas (sugar peas or asparagas-2 inch pieces, can be used) |
1 tablespoon sesame oil (optional) |
1 tablespoon sesame seeds (optional) |
12 ounces udon noodles (can use rice or linguini noodles) |
Directions:
1. Combine broth, ginger, tamari, lime juice, cilantro and pepper flakes, in a soup pot.
2. Bring to a boil, cover, reduce heat and simmer 15 minutes.
3. Add tofu and continue to simmer for 10 minutes.
4. Meanwhile cook noodles as directed on package.
5. Add snow peas to soup. Simmer 5 minutes.
6. Add sesame oil. Taste for salt.(optional).
7. Drain noodles and mound in 4 bowls. Top with tofu.
8. Pour hot soup on top.
9. Add sesame seeds and fresh cilantro (as desired).
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