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Friday, January 29, 2010

Noodle soup with fried tempeh, garlicky kale and sichuan chili oil

Hot bowl of noodles with many elements; fried, sauteed, pickled

4 servings

for this you will need, 1 recipe  homemade pasta (

for the Tempeh
cut tempeh into strips, 2" long 1/2" thick.
Deep fry in safflower oil till golden brown. Drain well. set aside

for the garlicky kale
Sautee 8 cloves chopped garlic in 1 tbsp sesame oil for 30 seconds. Add 1 bunch, chopped kale and sautee for 2 minutes. Add 1/4 cup stock, cover, remove from heat. set aside

Chop 4 green onions. set aside

for the stock
16 cups water
8 dried shitake
4 pieces kombu
bring to simmer, cover, let simmer for several hours. Strain.

Cut noodles to desired size and cook in boiling water for 2 minutes or till done.

Arrange noodles in bowls. Add kale and green onions to the bowls.  Arrange tempeh slices around the bowl. Pour stock over the noodles. Add a small dollop of sichuan chili oil to the center of the bowl.
Serve immediately and slurp away, happily.

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