When the weekend rolls around, I'm looking for a tasty treat to make. Eli is home now and missed out on this deliciousness last time around. So, it's off to the produce market I go for the freshest lemongrass, cilantro and ginger I can find.
This recipe is from The Sprouted Kitchen, a favorite place to get lost in the most amazing whole foods recipes and tastiest of photographs.
THAI SOBA NOODLE BOWL // Serves 4
Adapted from Food and Wine via Harold Dieterle of Kin Shop, New York
I know heat is subjective, so I am giving amounts for a medium spicy soup. I would start there and add accordingly. It's tougher to neutralize the spice in a soup like this, so start moderate. The original recipe calls for fish sauce, which I can't handle, so I opted for peanut butter and tamari. I'm sure you can find the original on their website.
1 14 oz. pkg. Extra Firm Tofu
2 Tbsp. Tamari or Low Sodium Soy Sauce
2 tsp. Sesame or Olive Oil
2 Thai Chiles or half of one VERY Small Habanero, seeded and chopped
3 Stalks Fresh Lemongrass, inner bulbs, finely chopped
4 Cloves Garlic
1 Large Shallot
1/4 Cup Peeled and Chopped Fresh Ginger
1 Tbsp. Coconut Oil
2 1/2 Cups Coconut Milk (about a can and a half)
1 heaping Tbsp. Muscavado or Brown Sugar
1 Tbsp. Tamari or Low Sodium Soy Sauce
3 Tbsp. Natural Smooth Peanut Butter
Zest of Two Limes
Juice of One Lime
Salt and Pepper
2 Cups Roughly Chopped Mushrooms (I used medium portabellos)
Around 9oz. Soba Noodles, love these
Fresh Cilantro, roughly chopped, for garnish