I decided a soup was in order. Just last weekend it was sunny spring and suddenly it’s transformed into rainy days here.
Good thing I adore rainy days.
They give me an excuse to make soups like these. Noodles, tofu, cilantro, garlic, scallion and, of course, oyster mushrooms make this dish a filling one. My preference for soups I can chew should come across in this recipe. Don’t get me wrong, a smooth pureed soup is nice as well. I think I have a need for some texture though. It feels like I don’t get full without chewing a little, you know?
Here’s to hoping it stays rainy this weekend so I can sit home, eat soup, watch movies and do those pesky taxes that have been looming over my head.
This is my second go with the quorn and i decided to try a completely different style. Chick’n noodle soup was much better than the chick’n topped potato. The vegetable broth took away from the intense quorn flavor that was too much for me last time.
It’s cooled down drastically in the last week here. The temperature has changed from the low 100’s to the low 60’s in the mornings. To me, that makes for some good soup weather
I’m having the leftovers today for lunch.
I know it’s summer but this soup was very light and satisfying.
The ingredients include:
ginger soy broth
We had a large amount of leftovers and I found that the soup is even better the next day. Sitting overnight allowed the tofu to soak up more of the ginger soy broth.
See you soon!