We are busy soaking up the last few days of summer. This means a week filled with trips to the zoo, the island and even a day of canoeing before my two little squirmy boys need to sit and listen and not move quite so much.
All this activity leaves little time for cooking but we did manage to fit in a new soup this week. This soup is great because it is so easy to make and yet includes homemade noodles.
It’s actually best to start with the noodles as they need time to sit before they go in the soup. To make the noodles, combine 1.5 cups of flour and 1/2 a cup of water in a small bowl. Mix this until it combines and forms a sticky dough. You are really making a dumpling type noodle rather than a pasta. Once it comes together, form it into a ball, cover and refrigerate for 30 minutes.
After the dough has rested for 30 minutes (resting the dough makes your noodles less rubbery), roll it out on a floured surface and cut it into any shape you like. We tend to make either long ribbons or little squares.
To make the soup, simmer 4 cups of vegetable broth in a large soup pot. Add your fresh noodles and boil for about 5 minutes. Then reduce the heat and add 6 bunches of baby bok choy cleaned and with the leaves separated, and 1 package of soft tofu cut into small cubes. Simmer for another 5 minutes or until your noodles are soft.
For more flavour, you can drizzle a little chili or sesame oil just before serving.
Who ate it?
Husband- He loved it.
Son #1- He loves tofu and so gobbled up two bowls of the soup!
Son #2- He ate it and liked it!!
Enjoy this final week of summer vacation. Real life starts next week 😦
– Mom on a veggie mission