Chinese noodle soup

中式素汤面

This is Alan’s noodle soup. He’s from Hong Kong and delivers Mr. Lee hot soup once a week, transported in a red thermos. Alan brings soup to more HIV patients, some at home others hospitalized. He himself functions reasonably well due to good medication. But that those pills do not work against stifling loneliness, is something he realizes very well. And so Alan makes soup, delivers in high flats and sits with people. To talk, to listen, to share worries or laughter. Read his story here and below the photo’s you’ll find his healing soup recipe.

In addition to its ability to comfort and nourish, Chinese people believe certain soups have healing powers. Dried figs, for instance, are reputed to moisten the lungs, and thus helps to cure coughs. Ginger is believed to aid digestion and a winter melon can regulate blood sugar. Alan prepares his soups with dedication. He buys fresh ingredients from Happy Valley Market.

WHAT YOU NEED

FOR THE TOFU

1/2 block (16 oz / 450 g) firm tofu
2 tbs tamari
1 tbs maple syrup (or agave )

FOR THE SOUP

• 100 g noodles (wheat or rice)

• 1 tbs vegetable oil

• 6 cups vegetable broth (1 ½ litre)

• 2 cups (1/2 pound) mushrooms, sliced

• 1 cup mixed vegetables (e.g. green peas, carrots and corn)

• 2 spring onions, chopped

• 4 cm piece ginger

• 4 cups chopped kale

• 1 tbs soy tamari

• salt to taste

• 2 tsp sesame oil

OPTIONAL TOPPINGS

• boiled eggs

• chopped cilantro

• chopped green onion

WHAT YOU DO

• Cut tofu into cubes and transfer into bowl.

• Add tamari and maple syrup. Gently stir to coat tofu with the sauces. Marinate for 15 to 20 minutes.

• Drain all the liquid and discard. Dry tofu with paper towels.

• Boil noodles according to instructions. Drain and set aside.

• Heat a cooking pot with 1 tablespoon oil. Add tofu and let cook undisturbed for 1 minute. Flip over and cook until the other side turns brown and crispy too. Transfer to a plate.

• Add vegetable broth into the same pot. Scrape off any brown bits stuck on the bottom with a spatula. Add mushrooms, vegetables, spring onions, ginger and soy sauce. Bring to a boil and add kale.

• Cook till tender. Transfer the noodles into the pot and stir well.

• Taste the soup and adjust seasoning by adding more salt, if needed.

• Turn off heat and drizzle with sesame oil.

• Transfer soup and noodles to servings bowls, top with fried tofu (and optional: eggs).

• Garnish with green onion and /or cilantro.