Spicy Tofu and Greens Soup, Moosewood Restaurant Daily Special

For the Stock:
2 cups ( peeled if you like) and sliced carrots
2 cups thinly sliced onions
1 cup coarsely chopped parsley
8 garlic cloves, sliced
8 thin slices of ginger root
1 to 2 dried chilies, sliced in half or use 1/8 to 1/4 of a teaspoon of crushed red pepper flakes
8 cups of water

For the Soup:
1 cake of firm tofu about 12oz
1 Tablespoon freshly grated ginger root
4 garlilc cloves, minced and pressed
1 to 2 dried chilies, sliced in half or use 1/8 to 1/4 teaspoon of crushed red pepper flakes
1 Tablespoon canola or peanut oil
2 tablespoons plus 1/4 cup soy sauce
1/3 cup[ julienned carrots
2 cups shredded greens such as bok choy, beet greens, chard or turnip greens
a few drops of dark sesame oil
2 scallions, thinly sliced

Preheat the oven to 375 degrees. Place the stock ingredients in a large soup pot, cover and bring to a boil on medium heat. Lower the heat and simmer for 45 minutes. Meanwhile, slice the tofu into small bite-sized cubes and set aside in a baking dish. Combine the ginger, garlic, chiles, oil and 2 Tablespoons of the soy sauce in a heavy skillet, saute for a few seconds and then add the tofu. Gently toss the tofu until evenly coated. Bake for 25 minutes stirring twice to ensure even roasting. Remove the chili halves.

Strain the stock into another soup pot. Add the baked tofu and the carrots and simmer for 3 to 4 minutes. Stir in the shredded greens. When the soup returns to a simmer, remove from the heat and add the sesame oil and the remaining 1/4 cup of soy sauce. Serve immediately, acattering freshly sliced scallions into each bowl.

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