Southwest Soba Noodle Bowl with Ginger Jalapeño Broth (Vegan)

Broth with a flavor punch of ginger and jalapeño – and the trick to serving soup to a crowd!
Southwest Soba Noodles

A good soba noodles bowl is one of my favorite comfort foods. I love Asian flavors and so I was craving this dish, but wanted to try a twist, naturally.

I have been obsessed with broths lately. How to make them full bodied rich and tasty and interesting, but not take all day. So, one thing I have been doing is bringing the broth to a boil and load it with aromatics and then turn off the heat and let it steep. Like a good tea, this works like a charm. I put one sliced jalapeño pepper and some sliced ginger in a pot of water and just let it sit for awhile. The longer you let it sit, the more flavorful it becomes. I added just a dash of soy sauce and some sesame oil and – East meets West deliciousness was the result.

The other thing that makes this dish a snap to make is Nasoya baked tofu. The folks at Nasoya sent me a sample of this yummy Chipotle tofubaked for this recipe. I love the texture of the pre-baked tofu. It is no-fuss when you are in a hurry – no draining or pressing tofu. Just cube and use in your recipe. SO great. I cut the tofu into cubes and put it right into the noodle bowl, and it was perfect.

For a buffet – like for instance on Game Day – here’s the trick to serving a broth-based soup: Keep a bowl of your cooked ingredients at room temperature (minus the broth) on hand with serving bowls in a stack next to it. Then, keep a pot of hot broth in a slow cooker nearby. Let guest scoop up the ingredients and then ladle hot broth into their bowls. Perfectly cooked and hot soup every time!

Happy Game Day, everyone!

Southwest Soba Noodles

 

Southwest Soba Noodles with Ginger Jalapeño Broth

Serves 6 to 8

6 green onions, whites and green separated
1 piece (3 inches) ginger, peeled and thinly sliced
3 cloves garlic, smashed
1/4 cup low sodium tamarin soy sauce
2 tablespoons rice vinegar
2 tablespoons olive oil
1 teaspoon sesame oil
8 ounces Nasoya Chipotle tofubaked, cut into 1-inch cubes
8 ounces soba noodles, cooked according to package directions
1 bunch baby bok choy, thinly sliced
6 ounces snow peas, trimmed and thinly sliced
Black sesame seeds for garnish

In a saucepan, place 8 cups water and the green onion whites, thinly sliced, ginger, garlic, soy sauce, rice vinegar and boil for 5 minutes. Turn off heat and let sit for 30 minutes.  Stein and discard solids. Pour broth into a slow cooker and turn on high.

Heat a large skillet to medium high heat. Add oils. Sauce the bok choy and snow peas for 2 to 3 minutes, until just tender but not soft. Stir together with tofu and soba noodles and place in a large serving bowl.

Keep broth hot and let guests spoon vegetables and some hot broth into their serving bowls. Garnish with sesame seeds.

Southwest Soba Noodle Bowl with Ginger Jalapeño Broth (Vegan)
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Soup
Cuisine: Southwest
Serves: 6 to 8 servings
Ingredients
  • 6 green onions, whites and green separated
  • 1 piece (3 inches) ginger, peeled and thinly sliced
  • 3 cloves garlic, smashed
  • ¼ cup low sodium tamarin soy sauce
  • 2 tablespoons rice vinegar
  • 2 tablespoons olive oil
  • 1 teaspoon sesame oil
  • 8 ounces Nasoya Chipotle tofubaked, cut into 1-inch cubes
  • 8 ounces soba noodles, coked according to package directions
  • 1 bunch baby bok choy, thinly sliced
  • 6 ounces snow peas, trimmed and thinly sliced
  • Black sesame seeds for garnish
Instructions
  1. In a saucepan, place 8 cups water and the green onion whites, thinly sliced, ginger, garlic, soy sauce, rice vinegar and boil for 5 minutes. Turn off heat and let sit for 30 minutes. Stein and discard solids. Pour broth into a slow cooker and turn on high.
  2. Heat a large skillet to medium high heat. Add oils. Sauce the bok choy and snow peas for 2 to 3 minutes, until just tender but not soft. Stir together with tofu and soba noodles and place in a large serving bowl.
  3. Keep broth hot and let guests spoon vegetables and some hot broth into their serving bowls. Garnish with sesame seeds.

 

Whole30 Kickoff: Slow Cooker Chuck Roast Chili

A hearty slow cooked paleo chili to kick off your January Whole 30! Best. leftovers. ever.

#Whole30 Chili #paleo #JanuaryWhole30 #Whole30isEPIC

Whole 30 Slow Cooker Chili, topped with Paleo Ranch Dressing (I may have gotten a tad carried away with the dressing. Forgive me. It’s that good.)

You know the Timehop app? The one that takes you down a social media memory lane each morning by sharing old photos and posts from your various accounts? Just two days ago, this one popped up for me.

4 years ago this week.

4 years ago this week.

4 years ago this week, I took my first plunge from gluten-free to full paleo. As you can, see it was a bit of an adjustment! I’ve made many a paleo chili since then (there are many who claim that beans are a less authentic ingredient in the dish; that true chili should be only meat and chile peppers – even tomatoes are an addition to the original), but one major difference in this particular recipe is the use of cubed chuck, rather than ground beef/other meats. It’s a really nice change in texture, and stands up very well to the length in cooking time. Though I’ll still use ground meat from time to time (especially when I want to add a touch of organ meat – a great way to sneak those into your diet), the change in texture is a really enjoyable one.

This will be about my 4th time doing the Whole 30 in full (otherwise I keep to about an 80/20 paleo life), and I can think of no better dish to make in a huge quantity for the early winter weeks. Nourishing, beyond nutritious, and so satisfying. For added creaminess, I topped it with the ranch dressing included in the Whole 30 cookbook itself – I worried that the coconut cream would be off-putting, but it’s not at all. Use it on your own chili and save the rest for dressings and dips….

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Slow Cooker Bolognese with Carrot Pappardelle Pasta

A few killer key ingredients make this slow cooker bolognese amazingly flavorful – and the light carrot noodles add a fresh, naturally grain-free contrast.

Slow Cooker Bolognese over Carrot Pappardelle Noodles

Slow Cooker Bolognese Sauce (with a secret ingredient!) over Carrot Pappardelle Noodles

There are two parts to this post and I can’t quite decide which is my favorite. The bolognese sauce has a secret ingredient, which came by way of Bon Appetit, but I thought I’d adapt it for the slow cooker, and make it dairy-free while I was at it. It takes some prep, true, but is well worth it. The secret? Okay, I’ll spill right away: a mere 3 ounces of chicken liver that contributes so much depth on top of the dense nutritional punch it packs. The idea in Bon Appetit is courtesy of Chef Mike Easton, who also adds some peppery kick to round out the flavor mix.

But then the carrot pappardelle ‘pasta’ (or, as my housemate suggested, “caroodles”), they’re so simple and easy you won’t even believe it. I love some zucchini noodles as much as the next low-carb/paleo-ish type; I adore my spiralizer and use it often, but you don’t even need special equipment. A regular handheld vegetable peeler is all it takes.

Try these together, or in combination with other components, but do try them!

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