Ok, this post is not technically an "Aussie food" post. Last night, I felt like I was coming down with a cold. You know the deal, that almost a sore throat, runny nose, almost a fever kind of feeling.
I don't know about you, but when I feel a cold coming on, I want a nice hearty soup. I like ginger, garlic, miso and greens to boost immunity. So I cooked this:
Asian Inspired Tofu, Rice and Vegetable Soup
2 tablespoons rice bran oil or other mild cooking oil
320 g extra firm tofu, cut into 1 1/2 cm cubes
1 small onion
4 cloves crushed garlic (I cheated and used the stuff from a jar)
1 cm piece fresh ginger, minced
1 cup rice
bunch Asian greens (I used choy sum, but you could use gai lan, bok choy or wombok)
2 medium tomatoes, chopped into 2 cm pieces
4 sliced mushrooms
2 sliced carrots
5 tablespoons soy sauce
3 tablespoons cooking sherry
4 tablespoons miso paste
- In a large soup pot, heat the oil. Add the tofu and onion. Fry over a gentle heat until onion is translucent.
- Add garlic and ginger. Fry gently until ginger is fragrant.
- Chop the Asian greens. Separate the stems and leaves. You will be putting them in at different stages.
- Add all the remaining ingredients, other than the miso paste and leaves of your Asian greens.
- cover with water to about 5 cm above the other ingredients. To speed this up, I boiled the water in a kettle and just poured over the boiling water.
- Bring to boil and simmer for 10-15 minutes or until rice is cooked.
- Add the leaves of your green and cook for 2 minutes.
- Remove from heat and add miso paste. Stir well to combine.
- Add more boiling water, if you want more liquid.
- Serve and enjoy.