Tofu Noodle Soup

The roller coster changes in weather has been getting to me lately, giving me terrible congestion. Do you remember my Sinus Clearing Soup way back when? Well this is a little different rendition of it, using the Thai Kitchen brand- but this time I used Green Onion (my new favorite) and BEET GREENS! I fell in love with these when Annna from Dolce Vita introduced me to the fact that you can actually eat them! My roommate had beets, and when I found this out, I instantly attacked on the greens. This recipe is soo simple- it's extraordinarily semi homemade, and you could even make this on a low budget and in a dorm room! With 2 days left until Thanksgiving break, the last thing I wanted to do was buy unnecessary things- so I whipped this up from what I have in my pantry; and it tasted AMAZING :]

Spicy Tofu Noodle Soup

glutenfree~vegan~semihomemade~quick&easy

1 bag of Thai Kitchen Green Onion Instant Rice Noodle Soup

1 cup vegetable broth or water

1/2 block sprouted extra-firm tofu, cubed

1 bunch beet greens (from one bunch of beets)

1/4 jar Miso Horseradish Kimchi (this can be optional- but you can find it at Wegmans in healthy aisle!)

1 teaspoon olive oil

1 teaspoon sriracha (you can make less if you don't want it as spicy)

1. First, saute the tofu in the olive oil until there's slight color. Next, add in your Kimchi and beet greens and saute until the beet greens are wilted.

2. Add in your vegetable broth and water and bring to a boil.

3. Add in the Rice noodles, the packets from the rice noodles, and let it cook for ~ 3 minutes!

DONE! :]

this recipe can be found under "soups and sauces"

Au Lac Bon Hue Lemongrass Soup

After consuming The Loving Hut's Lemongrass Soup, or Au Lac Bon Hue, I finally decided that I should probably try and make this homemade. Well, semi-homemade. I cheated a little on the broth but hey- it tasted so good. Oh, and in my version (even though it doesn't look as purty) I added my favorite, kale. You must've seen that one coming. I also added some edamame beans to mine too. Although my soup wasn't as lemongrass-y, it still was flippin' fantastic!

Au Lac Bon Hue

- 2 packets Thai Kitchen Lemongrass and Chili Instant Noodle

- 4 cups water

- bunch of lemongrass, chopped

- 1 tablespoon grapeseed oil

- 1 bunch curly kale, chopped

- 1/2 cup cooked edamame

- 1 jalapeno, sliced and seeded

- 1/2 block xtra firm tofu, pressed, dried and diced

- 1 shallot, chopped

- 1 cup bean sprouts

- 1/4 cup scallions for garnish

- handful of cilantro, for garnish

- salt and pepper to taste

1. First, make your broth- bring your 4 cups of water to a boil. Once it is at a rapid boil, add in the packets of powder and oil packets inside your 2 packets of Thai Kitchen. Also add in your lemongrass and let it simmer for 10-15 minutes. 

2. Once your broth is made, strain out the lemongrass and place your broth back into a saucepan. Bring your broth back to a boil.

3. While your broth is beginning to boil, sauté your jalapeno and shallot with diced tofu with your 1 tablespoon grapeseed oil in a separate skillet over medium-high heat until nice and brown. 

4. Once the broth is to a rapid boil, add in the vermicelli noodles from your thai kitchen packets and cook, still boiling for 3 minutes. 

5. Reduce to a simmer, and add in your cooked edamame, jalapeno, tofu, shallots, bean sprouts, and kale. Cook for approximately 6-8 minutes.

6. For each serving, sprinkle cilantro, chopped scallions, and maybe some sriracha for that extra kick!