Recipe & Photos By: Danniel Davenport
I live in a pretty fantastic state. Winter in Washington isn’t freezing or too warm. It is just cold, and a great time to try out new soup recipes. I personally love soup during the colder months – it warms me up and makes me happy.
Recently, I made my first successful roasted chicken in the oven. It was absolutely delicious and afterward I was left with quite a few bones. I could’ve easily thrown these bones out, but I had a better idea: make a bone broth.
Having made bone broth before, I decided I didn’t want to wait for it to finish cooking on my stovetop so I opted for my slow cooker instead. I tossed the bones in with a bunch of leftover veggies, like carrots, celery, and onions. I added some seasoning and let it do its thing for twenty-four hours. Then, I froze it for later use.
Recently during a cold snap, I decided to make some sort of tofu rice noodle soup. I incorporated the bone broth I had in the freezer with some tofu and vegetables, which resulted in absolute deliciousness! Give my recipe a chance. It requires some marinating time but it is well worth it! (Also, if you want to make this recipe Vegetarian-friendly, use vegetable broth instead of the bone broth.)
- ¼ cabbage (purple or green), sliced into thin pieces
- 5 green onions, sliced
- 6-8 cup bone broth or chicken broth (depending on how many you are feeding)
- 2 packages of organic firm tofu, sliced into cubes
- 1 large broccoli floret & stalk, peeled & chopped into bite-sized pieces
- 1 ½ cup frozen peas
- 3 medium carrots, sliced into thin rounds
- ½ cup cilantro (or less depending on your tastes)
- 2-3 cups of rice noodles (I just grabbed a large handful of the long dry rice noodles)
- Salt & pepper to taste
- 2 tbsp. Barlean's Organic Virgin Coconut Oil for sautéing the vegetables
- 1/2 tsp. ground ginger
- 1/2 tsp. garlic powder
- 1 tbsp. white miso (added at the end when it is ready to eat)
Quick Tofu Marinade (most ingredients are to taste):
1 large garlic clove minced
Long squirt of Braggs Liquid Aminos
Lime juice from 1/2 of a lime
Long pour of maple syrup
1 cup water
Long pour of sweet chili sauce
1 -2 tbsp. of sweet ginger spread
1 tsp. sesame oil
Sweet chili sauce
Red pepper flakes
1. Prepare your tofu and cut it into cubes.
2. Make your marinade Adjust it as needed. I like a sweeter marinade personally. Let it sit in fridge for 1-2 hours.
3. Sauté vegetables in Barlean’s Organic Virgin Coconut oil on medium in your soup pot.
4. Add ground ginger, garlic, salt & pepper to veggies.
5. Pour both the marinade & tofu into the pot.
6. Add rice noodles when the veggies are cooked through.
7. Once noodles are done – add miso to ready-to-eat soup.
8. Serve with whatever toppings you want and add additional broth if needed. I let mine cook a bit longer so the noodles soaked up too much of my broth, which meant I needed to add more broth at the end to ensure it was more of a soup than a noodle dish.
What yummy soups do you enjoy when it’s cold outside?