Thursday, February 7, 2013

Vegan GF version of Sesame Chicken Noodle Soup

During the time when both my husband and daughter came done with the FrankenFlu of 2013 (after I recovered from it), I made them this Sesame Chicken Noodle Soup from this recipe at Epicurious:

They loved it but I also altered it to make a vegan, gluten-free version:

Sesame Tofu Noodle Soup

Toss together:

1 pound tofu, cut into thin strips
3 tablespoons gluten-free tamari
2 tablespoons dry Sherry (I didn't have any--I used rice vinegar)
1 tablespoons dark sesame oil

In a separate bowl, mix together:

3 garlic cloves, minced
3 tablespoons tahini
2 tablespoons minced peeled fresh ginger
1 tablespoon sugar
1 tablespoon seasoned rice vinegar
1 1/2 teaspoons chili-garlic sauce

Heat 1 tablespoon sesame oil in heavy large pot over medium-high heat. Add 4 cups chopped cabbage (ideally Napa cabbage, but I used standard green) and 6 chopped green onions and sauté until cabbage is tender, about 5 minutes. Add 2 quarts vegetable broth and bring to boil. Add tofu mixture and tahini-garlic mixture. Reduce heat to low and simmer until soup is hot, about 5 minutes.  Add 1/4 cup chopped cilantro.

Separately cook about 8 oz of rice noodles according to package directions.  Lay some in a bowl and ladle hot soup on top.  Top with more chopped cilantro if you like.

Brought the tofu soup to a friends house to share--the kids loved it!  Either way, both soups are great comfort food on a chilly day.

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