Green Tea, Tofu, Noodle & Cress Soup

Green Tea, Tofu, Noodle & Cress Soup
Prep Time
30 minutes
Number of Servings
Serves 4
Ingredients
  • 4 Sencha green tea bags or [q:1 1/2] Tbsp Sencha green tea leaves
  • [q:1 1/4] inches fresh ginger, peeled and thinly sliced
  • 5 oz egg noodles
  • 10 oz silken tofu, drained and cubed
  • 5 oz bok choy or spring greens, shredded
  • 1 to 2 Tbsp light soy sauce
  • 2 Tbsp red or white miso paste (preferably not sweet)
  • [q:1/2] tsp sesame oil
  • 6 scallions, trimmed and sliced
  • [q:1/2] tsp nanami togarashi (chile pepper), to garnish
  • Handful of shiso (Japanese basil) and mustard cress, to garnish
  • Sea salt and white pepper
Directions
  1. Put 6 cups of water in a large saucepan with the green tea bags or leaves and ginger, and heat until water is about to bubble.
  2. Meanwhile, in a separate sauce pan, cook noodles according to package directions, then drain.
  3. Remove tea infusion from heat and let steep for 4 minutes, then discard tea bags or strain and discard leaves (keep ginger in the infusion).
  4. Return pan to burner and add tofu, bok choy, and soy sauce. Cook gently over low heat for 4 minutes. Siphon off [q:1/2] cup of the liquid and mix it with the miso paste in a small cup. Pour back into soup, along with sesame oil and scallions, and heat through. Season to taste with sea salt and white pepper.
  5. Divide noodles into bowls, pour soup over, and garnish with nanami togarashi, shiso, and mustard cress.

Creamy Miso Dip

Creamy Miso Dip
Prep Time
20 minutes
Number of Servings
Serves 24
Ingredients
Directions
  1. Place tofu in food processor and blend until completely smooth, stopping once to scrape down sides of bowl.
  2. Add rest of ingredients. Process until completely blended.
  3. Chill at least 1 hour before serving. Serve with raw vegetables like carrots, celery, cucumber spears, cauliflower, and broccoli.
Nutrition Info
13 calories, 1 g protein, 1 g carbohydrates, <1 g total fat, 0 mg cholesterol, 65 mg sodium.

Egg-Free Egg Salad

Egg-Free Egg Salad
Prep Time
20 minutes
Number of Servings
Serves 3
Ingredients
  • 1 package Mori-Nu Organic Silken Tofu*
  • 3 Tbsp Nayonaise Original Spread or other light soy mayonnaise
  • [q:1/4] tsp turmeric
  • [q:1/8] tsp dry mustard
  • 2 Tbsp sweet pickle relish
  • 1 tsp minced capers
  • 2 Tbsp minced scallions
  • 2 Tbsp minced celery
  • [q:1/2] tsp minced fresh dill weed
  • Salt and freshly ground black pepper to taste
Directions
  1. Drain tofu and pat dry with paper towels. Mash or crumble tofu into medium bowl.
  2. In another small bowl, mix Nayonaise, turmeric, mustard, and salt; add tofu.
  3. Mix in remaining ingredients. Refrigerate 30 minutes to allow flavors to meld.
Nutrition Info
137 calories, 9 g protein, 8 g carbohydrates, <1 g fiber, 7 g total fat, 275 mg sodium, 0 mg cholesterol, 91 mg calcium
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