Noodles in Broth

We had a lovely warm spring day today. It is a surprise to see the sun after so much rain. It brings back memories of normal Melbourne spring rain before we became accustomed to drought. It seems times are a changing. Australia has its first saint (Mary McKillop) and Sherlock Holmes has been brought into the 21st Century on our television. And me? I am leaving behind the stews of winter and embracing asparagus and lighter soups.

I am rather fond of Asian-style noodle soups full of vegetables and flavour. However I am no expert. Many recipes call for separately cooking the broth, the vegetables and the noodles. I like to throw everything in together, though the wisdom of doing so might be questionable.

I haven’t had much success with rice noodles so I moved onto soba noodles which I find almost as challenging. I put them in a soup that reminded me a bit of this autumnal soup but adding cooked rice was easier than soba noodles. I had the leftovers the next day for lunch and enjoyed it but was surprised that the broth was all but absorbed.

E enjoyed the leftovers for dinner less than me. I was pleased because I finally returned to making rice paper rolls, three years after I first tried it (thanks to Lisa for inspiration). I had forgot it was so easy. E was not impressed. Unfortunately for him, I loved it and hope it will be the summer of the rice paper roll. If you happen to find yourself with some leftover noodle soup and wondering how to serve it, I would highly recommend serving a small bowl with a plate of rice paper rolls.

I am sending this soup to Jacqueline (and Lisa) for the No Croutons Required blog event because this month’s theme is noodles.

Previously on Green Gourmet Giraffe:
This time last year: Mr Natural Gourmet Vegetarian Pizza
This time two years ago: Fried Rice

Asparagus, Corn and Tofu Soup with Soba Noodles
inspired by this soup by Herbivoracious
Serves 3-4

• handful dried shiitake mushrooms (about ½ cup)
• 2 tsp dashi powder
• 1 piece of dried kombu seaweed (about 6-8 inches long)
• 1 tsp of ginger juice (squeezed from finely grated pulp of about 1 inch of fresh ginger)
• 4 cloves garlic, peeled and crushed
• 200g firm tofu, cubed
• 6 cups of water (or more)
• 2 carrots julienned
• 500g dry soba noodles
• kernels of 2 cobs corn
• 8 stalks of thick asparagus, trimmed and chopped
• 2 spring onions, thinly sliced
  
• 2 tsp tamari
• 1 tsp mirin
• few drops of toasted sesame oil

Place mushrooms, kombu, dashi powder, ginger juice, tofu and water in a large saucepan. Bring to the boil and simmer for 10 minutes. Add carrots and simmer another 5 minutes. Add noodles and simmer 1 minute. Add corn, asparagus, and spring onions. Simmer 3-4 minutes. Stir in tamari, mirin and sesame oil. Serves hot.

On the Stereo:
Thursday’s Fortune: Club Hoy