Mushroom Thai Spicy Soup

So I had actually been waiting to make this recipe before I tell everyone something really exciting!  There is a theme behind this, which is why it took some time.

Remember when we told you that we got engaged, and are planning our wedding?  Well, we finally booked our tickets for our honeymoon!  And if you look up at the blog post title:

Thai food…so if you guessed Thailand, you got it right!

Although the trip is still months away, we are very excited and cannot wait for the wonderful adventure, the beaches, the diving and the food!

So in honor of our trip, I decided on a mushroom thai soup, with a lot of spice in it.  Although, the heat can be taken out, and the soup will be just as delicious.  The original recipe called for chicken, but I wanted to make it vegetarian and opted for tofu instead.  But if you prefer beef or no protein at all- go for it!

Mushroom Thai Spicy Soup
Inspired by: Cooking Light (Jan/Feb 2012 issue)
Servings: 4

2 tbsp olive oil
1 small onion, chopped
1 1/2 cup portobello mushrooms, sliced
1 red bell pepper, chopped
2 tbsp fresh ginger, minced
6 garlic cloves, minced
6 serrano peppers, chopped (optional)
2 stalks of lemongrass, chopped finely
3 cups vegetable broth
15 oz light coconut milk
1 tbsp fish sauce
2 tsp sriracha sauce (optional)
1 package of tofu, pressed, chopped into small cubes
2 tbsp cilantro, chopped
2 tbsp green onion, chopped

Heat olive oil in a soup pot over medium heat.  Once the oil is warm, add the onion, mushrooms, red bell peppers, ginger, garlic, serrano peppers and lemongrass.  Allow the vegetables to cook for about 3-5 minutes, until the mushrooms are soft.  Then add the vegetable broth, coconut milk, fish sauce and sriracha.  Mix all of the ingredients together, until the sriracha has mixed into the liquid.  Bring the soup to a boil.  Then simmer for about 10 minutes.

Finally, add the tofu.  Cook for another 5 minutes.  Ladle into bowls, garnish with cilantro and green onions.

Asian Noodle Bowl

I hope everyone had a wonderful Thanksgiving weekend!  I’m sure you’re all stuffed with turkey and pumpkin pie- and need something different to eat.

This is something very filling but does not overstuff.  The great part about this noodle bowl is that everyone can pick and choose the vegetables that they would like.  For example, we had carrots, bok choy, cucumbers and green onions.  If you’d like to add mushrooms or take out one of the other veggies- feel free.  In addition, if you don’t want tofu- you can add a meat or make it meat free.  If you make this dish- I’d love to know your favorite ingredients!

Asian Noodle Bowl
Adapted from: Dana Treat
Servings: 4-5 dinner portions

2 inch piece of ginger, grated
4 garlic cloves, minced
2 stalks of lemongrass, minced (outer layers removed)
6 tbsp soy sauce
3 tbsp honey
3 tbsp rice wine vinegar
juice of 1 lime
2 tbsp stir fry oil
2 tbsp water
1 tsp red pepper flakes (optional)
12 oz tofu, blotted dry, cut into 1-inch cubes
8 oz soba noodles (or other Asian noodles)
3 green onions, chopped
1 cucumber, cut into 1-inch pieces
3 cups broth (veggie or chicken)
2 carrots, thinly sliced
3 baby bok choys, roughly chopped
10 cherry tomatoes, halved

To prepare the marinade for the tofu mix the following ingredients in a bowl: ginger, garlic, lemongrass, soy sauce, honey, rice wine vinegar, lime juice, stir fry oil, water and red pepper flakes.  Feel free to add more, or less, of each ingredient.  Mix together all of the ingredients.

Spread tofu pieces in a shallow baking dish.  Pour 3/4 of the marinade over the tofu.  Leave the tofu in the marinade for at least 30 minutes.  Preheat the oven to 375°F, and bake the tofu for about 30-40 minutes.  Flip the tofu pieces after about 15 minutes of baking.

Prepare soba noodles (or other Asian noodles) per the directions on the box.  Once the noodles are cooked, rinse then with cold water.  Drain well, and divide between your bowls.

Top the noodles with green onions, cucumbers and tomatoes.

In a large pot, heat up broth.  While it’s heating up, add the carrot sticks.  Once the broth is boiling, toss in the bok choy.  Turn off the heat, and let the liquid cool for about 3 minutes.

Add the baked tofu into each of your bowls, then add carrots, bok choy and cherry tomatoes.  Last, pour the broth and left over marinade over the noodles and vegetables.