Showing posts with label tofu. Show all posts
Showing posts with label tofu. Show all posts

Sunday, March 24, 2019

Mark Bittman's Simple Miso Soup with Tofu, Mushroom, & Noodles for Souper (Soup, Salad, & Sammie) Sundays

I pretty much always have miso paste in my fridge--usually more than one kind and love to stir up some easy miso soup when my body and soul is craving it. Sometimes I make a dashi stock, other times I use broth or water. Toppings and add-ins are whatever I have on hand. When Mark Bittman's email newsletter featured an article on miso and its many uses last week, he had me craving a simple Miso Soup.


Mark Bittman says, "With all due respect to packaged ramen, this is probably the best “instant” soup there is. At its simplest (which it is here), miso soup is basically tea: miso whisked with water. Add on if you like. Tofu and scallions are traditional, but do what you want: carrots, peas, beans, greens, sea greens, and so on, or soaked Asian noodles, chopped leftover cooked meat or seafood, or a couple cooked scrambled eggs stirred in right before serving.


I made a few small changes--adding a light non-chicken bouillon paste for flavor and whirring my miso paste and hot water into the blender instead of whisking, and adding fresh yaki soba noodles and mushrooms to the tofu to make it more of a meal  

Miso Soup
Slightly Adapted from How to Cook Everything: The Basics, via MarkBittman.com
(Serves 4)

1/3 cup any miso (I used mellow white miso)
1/2 lb any tofu, cut into small cubes
4 scallions, chopped
I added 1 Tbsp low-sodium non-chicken bouillon paste, fresh yaki-soba noodles and sauteed Bunashimeji (Beech Mushrooms) mushrooms

Put 6 cups water in a large pot over medium heat. When steam rises from the surface of the liquid and small bubbles appear along the edges of the pot, ladle 1 ⁄ 2 cup of the water into a small bowl with the miso and whisk until smooth.

Lower the heat under the pot to medium-low and add the miso slurry; stir once or twice, then add the tofu if you’re using it. Do not let the mixture boil; let it sit for a minute or two to heat the tofu through. Stir in the scallions and serve.
 

Notes/Results: Nourishing, delicious, satisfying--it's comforting chicken soup for the non-chicken eater. It's even better with a light drizzle of toasted sesame oil. I'll be eating it thins week, changing in the add-ins and toppings with egg, rice, and other veggies--really anything goes. Quick and easy, I'll definitely keep making miso soup.


Linking up at I Heart Cooking Clubs where it's March Potluck! --our chance to cook any recipe from any of our 19 featured chefs. Speaking of featured chefs, we finish cooking with Ruth Reichl at the end of the month and rather than picking a new chef to cook with for six months, we will be cooking with all nineteen chefs to celebrate our ten year anniversary. Hope you join in the fun! 

 
 Let's take a look into the Souper Sunday kitchen...


A big Souper Sundays welcome to Angela of Mean Green Chef who joins us for the first time with a classic, Mexican Tortilla Chicken Soup. She says, "Our authentic Mexican Tortilla Chicken Soup is a favorite in our kitchen. It’s easy, bright and totally satisfying! ... Use any of your favorite Mexican toppings, the only component that is an absolute must are the crispy tortilla strips. Trust me, they’re so much better than store-bought chips, really making this Mexican Soup pop with flavor and originality! They come with one caveat though, they’re extremely addicting! We use a blend of white and yellow corn tortillas, fry them up till golden and then hit them with a pop of Pink Himalayan sea salt."

 
Tina of Squirrel Head Manor has me craving a fish sammie with her Panko Baked Cod Sandwiches. She says, "Flipping through my notebook of saved recipes I came across this Panko baked fish. It's easy and we like it for a filling no fuss meal. This of course inspired me to make it again. There were a few pieces leftover....but not enough for a dinner.  Simple solution and zero waste; have fish sandwiches for a hot healthy lunch. ...
Pop that fillet on a bun with sliced tomato and lettuce and you have yourself a filling lunch. We baked a sweet potato too."  


Thanks to Tina and Angela for joining me this week!

About Souper Sundays:

Souper Sundays (going since 2008) now has a format of a picture link each week where anyone interested can post their soups, salads, or sandwiches at any time during the week and I post a recap of the entries the following week.

(If you aren't familiar with Souper Sundays, you can read about of the origins of it here.
 
If you would like to join in Souper (Soup, Salad, and Sammie) Sundays, I would love to have you! Here's how...

 
To join in this week's Souper Sunday's linkup with your soup, salad or sandwich:
  • Link up your soup (stew, chili, soupy curries, etc. are fine), salad, or sandwich dish, (preferably one from the current week or month--but we'll take older posts too) on the picture link below and leave a comment on this post so I am sure not to miss you. Also please see below for what to do on your blog post that you link up to Souper Sundays in order to be included in the weekly round-up.
and 

On your entry post (on your blog):
  • Mention Souper (Soup, Salad & Sammies) Sundays at Kahakai Kitchen and link back to this post. (Not to be a pain but it's polite and only fair to link back to events you link up at--so if you link a post up here without linking back to it on your post, it will be removed.)
  • You are welcome to add the Souper Sundays logo to your post and/or blog (completely optional).



 Have a happy, healthy week!
 

Sunday, December 16, 2018

Vegan (or Vegetarian with the Toppings) Chili for Souper (Soup, Salad, & Sammie) Sundays

I have been alternating soup with canned vegetarian chili the last couple of weeks for lunches, so this weekend I decided to make my own vegan chili for hearty lunches and dinners for the busy pre-holiday week.


I tried Lightlife Smart Ground Meatless Mexican Crumbles for the first time, liking that they had a Mexican spiced one. You could use any soy crumble, a ground meat of choice, or make and crumble your own tofu based on your preferences or what is available.There are no tomatoes in this chili because the can of fire-roasted tomatoes I thought I had in my pantry turned out to be peaches. I could have gone to the store or added tomato paste, but I was pretty happy with my combination of spices and felt like the tomatoes weren't necessary. Of course a can would be great in here--just reduce your broth a little if using.

 
Vegan Chili with Soy Crumbles
By Deb, Kahakai Kitchen
(Makes 8 Servings)

2 Tbsp olive or coconut oil
2 small sweet onions, diced
1 1/2 tsp ground cumin
1 tsp roasted garlic powder
1/2 tsp dried oregano
1/2 tsp coriander
1/2 tsp smoked paprika
1/4 tsp ground cinnamon
1 tsp chili powder
1/2 tsp chipotle powder
1/2 tsp Aleppo pepper
1 package soy crumbles, Mexican-spiced if possible
2 1/2 cups vegetable broth (I used mushroom stock)
2 (16 oz) cans low-sodium pinto beans, drained
1 (16 oz) can low-sodium black beans, drained
1 (16 oz) can low-sodium kidney beans, drained
sea salt and freshly-ground black pepper 
To garnish: fresh cilantro, yogurt or sour cream, cheese of choice and hot sauce is desired

In a large heavy pan, heat oil over medium heat. When hot, add onion and cook about 5-6 minutes, stirring occasionally until onions are translucent and begin to soften. Add the cumin, garlic powder, oregano, coriander, smoked paprika, ground cinnamon, and assorted chili powders and cook for another minute or two, or until spices are fragrant. Add the soy crumbles, breaking them apart with a wooden spoon and saute, stirring for 5 minutes. 

Add the broth and beans and bring to a boil. Reduce heat and cook at a gentle simmer, stirring occasionally, for about an hour, until liquid cooks down and mixture thickens. (If mixture gets too thick, add a bit more broth or water until it is the consistency you like.) Taste for seasoning and add hot sauce, sea salt and black pepper to taste. 

Serve chili hot in bowls, topped with grated cheese, yogurt or sour cream or other toppings of choice. Serve with Frito's and extra hot sauce if desired. 


Notes/Results: Three things about this chili: 1) YUM!  2) I did not miss the tomatoes and 3) The soy crumbles were great, giving flavor and the texture of ground meat. I think even meat lovers would have a hard time guessing it wasn't ground meat. I love the flavor in this one--a little smoky with a nice spicy kick. Of course the Fritos are optional but they do make chili more fun--as do the toppings. I have an avocado that wasn't quite ripe enough today, and some pickled jalapenos that I'll add in during the week and you can omit the cheese and yogurt or use vegan versions if you want to keep it vegan. I would happily make it again. 


Now let's take a look into the Souper Sundays kitchen:


A big Souper Sundays welcome to Liz of Spades, Spatulas & Spoons, joining us for the first time this week with Spiced Chickpea & Chicken Stew with Coconut & Turmeric. She says, "This recipe originally appeared in the NY Times without the chicken. I wanted something heartier for a visiting friend who had driven 3.5 hours to visit us up on the coast. This was the perfect dinner after a long drive on a cold and rainy autumn evening. The coconut sauce is amazing, you really need something to soak it up. Serve it with lavash or other flatbread for dunking if you have some. Not having those in the cupboard, I served it over brown rice. I consider this comfort food as well as (somewhat) health food. It is a soupy stew and could also be considered a thick soup.

 
Tina of Squirrel Head Manor made Braised Pork and Apple Stew from a new cookbook and said, "This pork and apple stew gets an A+ and I hope Doug makes it again soon. Unbelievably tender and so flavorful, the apples could be doubled next  time :-) It's a good winter stew, something to warm the bones when it's cold outside. This is brothy enough that you'll want some good quality bread, hopefully homemade, for dipping. The apples look like potatoes, don't they?"


My fellow Hawaii-based blogger Claudia of Honey From Rock shared Oxtail Soup--The Alley Restaurant Way from a popular Oahu Eatery that happens to be a bowling alley. She said, "... However, the Oxtail soup was TO DIE FOR. Thus today's post, wherein I attempt to duplicate their soup. Luckily, Chef Glen was interviewed on a local program, and shared his secrets (handed down from his mother). Nothing written out, but he demonstrated pretty clearly, and there were a few versions online that purported to be authentic."
 

Judee of Gluten Free A-Z Blog brought Low Carb Tomato "Cauliflower" Rice Soup and said, "Roasted tomatoes, sweet carrots, and hot pepper to taste, makes a delightful soup that is sure to warm you up on a damp chilly day. ... This delicious rich orange soup is easy to make and provides an excellent variety of health building nutrients, antioxidants and vital fiber! For the record it's vegan, parve, nut free, soy free and gluten free as well- perfectly allergy friendly!"

 
Thanks to everyone who joined me this week!

About Souper Sundays:

Souper Sundays (going since 2008) now has a format of a picture link each week where anyone interested can post their soups, salads, or sandwiches at any time during the week and I post a recap of the entries the following week.

(If you aren't familiar with Souper Sundays, you can read about of the origins of it here.
 
If you would like to join in Souper (Soup, Salad, and Sammie) Sundays, I would love to have you! Here's how...


To join in this week's Souper Sunday's linkup with your soup, salad or sandwich:
  • Link up your soup (stew, chili, soupy curries, etc. are fine), salad, or sandwich dish, (preferably one from the current week or month--but we'll take older posts too) on the picture link below and leave a comment on this post so I am sure not to miss you. Also please see below for what to do on your blog post that you link up her in order to be included in the weekly round-up.
and 

On your entry post (on your blog):
  • Mention Souper (Soup, Salad & Sammies) Sundays at Kahakai Kitchen and link back to this post. (Not to be a pain but it's polite and only fair to link back to events you link up at--so if you link a post up here without linking back to it on your post, it will be removed.)
  • You are welcome to add the Souper Sundays logo to your post and/or blog (optional).




Have a happy, healthy week!
 

Sunday, August 5, 2018

Red Curry Vegetable & Cauliflower Rice Soup with Crispy Hoisin-Sesame Tofu for Souper (Soup, Salad & Sammie) Sundays

Sometimes soup inspiration just strikes. I made this delicious Bengali Fish Curry earlier in week. I was heating up the leftovers and decided to dump the remains of a can of coconut milk into it. As I was enjoying the soupy curry with cauliflower rice, I thought about what a great soup it would make. 


At first I decided to make a vegan chicken cauliflower rice soup, but then I decided to use up some red curry paste and a bunch of summer veggies (zucchini, red pepper, tomatoes, eggplant, carrot, onion and snow peas) lurking in my fridge. Wanting to add protein, I made a variation to Chloe Coscarelli's Crispy Hoisin Tofu from her Vegan Ramen Bowl, and thus my Red Curry Vegetable & Cauliflower Rice Soup with Crispy Hoisin-Seasame Tofu was born.


Red Curry Vegetable & Cauliflower Rice Soup with Crispy Hoisin-Seasame Tofu
By Deb, Kahakai Kitchen
(Serve 4 to 5

1 Tbsp coconut oil or oil of choice
3 Tbsp red curry paste, or to taste 
2 lemongrass stalks, stalks trimmed and bruised
4 to 5 kaffir lime leaves, torn
1/2 sweet onion, sliced thinly
1 red bell pepper, cut into thin strips
1 medium zucchini, chopped
1 Japanese eggplant, halved and sliced
1 carrot, thinly sliced 
1 red jalapeno pepper, seeded and finely diced
1/2 Tbsp ginger, minced
2 garlic cloves, minced
4 cups low-sodium vegetable stock of choice
2 tsp low-sodium tamari or soy sauce, or to taste

3-4 cups riced cauliflower
1 large handful snow peas, ends trimmed and cut into thirds
2 Roma tomatoes, seeded and coarsely chopped
1 can (15 oz) coconut milk
fresh lime juice

To Serve: Crispy Hoisin-Sesame Tofu (recipe below), pea shoots, chopped green onion, Thai basil leaves, and lime wedges, as desired  

Heat a large soup pot over medium high heat and add coconut oil and red curry paste, cooking for a couple of minutes to release the flavors. Add the lemongrass, kaffir lime leaves and onions and saute for 3 to 4 minutes. Add the red bell pepper, zucchini, eggplant, carrot, ginger, and garlic and saute for another 3 to 4 minutes.

Add the broth and tamari and bring soup to a slow roiling boil. Reduce heat and simmer for about 10 minutes. Add the riced cauliflower, snow peas and coconut milk and simmer about 5 minutes until snow peas are tender crisp. Taste and add salt, or other seasoning (such as lime juice) as needed or desired.

To Serve: Ladle Soup into large bowls and top with Crispy Hoisin-Sesame Tofu, green onion, pea shoots, and Thai basil leaves as desired and serve with fresh lime wedges. Enjoy!

-----

Crispy Hoisin-Sesame Tofu 
Slightly Adapted from by Chloe Flavor by Chloe Coscarelli
(Serves 4)

2 Tbsp coconut oil
1 (16 oz) package extra-firm tofu, pressed (see note below) and cubed
1/4 cup hoisin sauce
1 Tbsp low-sodium tamari or soy sauce
1 Tbsp toasted sesame seeds

Heat \the oil in a large non-stick skillet over medium-high heat. When the oil shimmers, add the tofu and sear for about 3 minutes per side, until it turns golden and crispy. (Chloe says the key to crispy tofu it not to flip them over too soon--to let them get nicely brown before turning them over.) Add more oil as needed if the pan looks dry. Add the hoisin sauce, tamari, and sesame seeds, reduce the heat to low and turn the tofu to coat it evenly.


Notes/Results: This bowl of soup with its Asian-inspired flavors really hit the spot. The cauliflower rice is a great, lower calorie and carb substitute to real rice and the tofu adds the right amount of chewy, meaty texture and flavor. I made this one vegan with veggies I had on hand and like, but you can adjust it easily with whatever you like--adding fewer or more ingredients and a different protein if you like. The red curry paste I use has a medium spice and with the jalapeno, it was the right heat level for me, but you can add more heat to the soup--or serve it with chili paste or sriracha if you like a bigger kick of spice. One note about the tofu--it is REALLY good and so I recommend making extra as like me, you may find your self noshing on it as you cook. I will happily make this soup again and will experiment with more cauliflower rice in soups. 


Lets take a look into the Souper Sundays kitchen.


Debra of Eliot's Eats is here with Raw Butternut Squash Salad with Ginger & Raisins, She says, "I bragged during last month’s “In My Kitchen” about my beautiful squash plant and how it was loaded with lovely butternuts. Seriously, it wasn’t two days after that post that the entire vine withered away and died. (Squash bugs, perhaps?) Anywhoo, I was able to salvage half a dozen squashes. When I think of butternut squash, I think of fall….nice gratins, creamy soups, delicious pies and muffins. Definitely not salads. I wondered if you could eat it raw and after a couple of searches I came across some delicious sounding recipes: Raw Butternut Squash Salad with Ginger and Raisins by Mark Bittman and Fresh Butternut Squash Salad with prosciutto, Parmesan and walnuts by Marc Meyer.  Although I have to admit that the latter one sounded more delicious, I had everything to make the former one. So, Raw Butternut Squash Salad with Ginger it was."
 
 
Mahalo, Debra--for joining in this week!
 
About Souper Sundays:

Souper Sundays (going since 2008) now has a format of a picture link each week where anyone interested can post their soups, salads, or sandwiches at any time during the week and I post a recap of the entries the following week.

(If you aren't familiar with Souper Sundays, you can read about of the origins of it here.
 

If you would like to join in Souper (Soup, Salad, and Sammie) Sundays, I would love to have you! Here's how...

To join in this week's Souper Sunday's linkup with your soup, salad or sandwich:

  • Link up your soup (stew, chili, soupy curries, etc. are fine), salad, or sandwich dish, (preferably one from the current week or month--but we'll take older posts too) on the picture link below and leave a comment on this post so I am sure not to miss you. Also please see below for what to do on your blog post that you link up her in order to be included in the weekly round-up.
and 

On your entry post (on your blog):
  • Mention Souper (Soup, Salad & Sammies) Sundays at Kahakai Kitchen and link back to this post. (Not to be a pain but it's polite and only fair to link back to events you link up at--so if you link a post up here without linking back to it on your post, it will be removed.)
  • You are welcome to add the Souper Sundays logo to your post and/or blog (optional).

 
Have a happy, healthy week!




Sunday, February 11, 2018

Mark Bittman's Chinese-Style Peanut Soup with Tofu & Bok Choy for Souper (Soup, Salad & Sammie) Sundays

Soups are the ultimate one-pot meal and I have been meaning to make this variation of Mark Bittman's Spicy Peanut Soup with Chicken and Collards for a while now. It's an African-inspired soup, but this variation featuring tofu and bok choy, takes on an Asian flavor profile. 


The recipe is from Bittman's How to Cook Everything Fast, a good resource when you don't want to spend a lot of time in the kitchen. 


Chinese-Style Peanut Soup with Tofu & Bok Choy
Slightly Adapted from How to Cook Everything Fast
(Serves 4)

2 Tbsp vegetable oil (I used 1 Tbsp coconut oil)
1 bunch scallions, chopped
2 garlic cloves, peeled and minced
1-inch fresh ginger, peeled and minced
1 fresh hot green chile, seeded and minced
1 cup peanut butter, whisked together with 1/2 cup warm water
6 cups good veggie stock (I used low sodium non-chicken bouillon paste)
1 Tbsp soy sauce (I used low sodium tamari)
1 lb bok choy, or baby bok choy, trimmed, stems separated from leaves and chopped, leaves sliced crosswise into ribbons
1 lb firm tofu, pressed to remove the water, and cubed
1/4 cup roasted peanuts, chopped for garnish
(I used cilantro leaves to garnish)

Place oil in a large soup pot over medium heat. Add the green onion to the pot and cook, stirring occasionally until softened--2 or 3 minutes. Add the garlic, ginger and chile and cook, stirring for  2 or 3 minutes.

Add the stock, scraping up any brownish bits from the bottom of the pot. Stir in the peanut butter mixture and soy sauce and raise the heat to high, bringing to a boil. When the soup boils, stir in the stems of the bok choy, reduce the heat, cover and allow to simmer for 10 minutes. Then add the bok choy leaves and the tofu cubes and continue cooking for another 10 minutes, undisturbed, until the leaves soften. 

Taste and adjust the seasonings if needed. Serve in bowls, garnished with the chopped peanuts and enjoy.


Notes/Results: I really enjoyed this soup with its savory peanut taste--it's rich and full of flavor, a bit like a Thai satay sauce. It goes together pretty quickly and the protein from the tofu and peanut butter (I used the freshly ground peanuts from Whole Foods) make it satisfying. With the cup of peanut butter, it's not the lowest fat and calorie soup but it is worth a little indulgence. I would happily make it again.


I am linking it up to I Heart Cooking Clubs where this week's theme is our Monthly Featured Dish/Ingredient Challenge: One Pot Meals.


We have two dishes waiting in the Souper Sundays kitchen this week, let's have a look!

Jaxx at The Bearded Hiker joins me this week with a Corn & Potato Chowder that can be made on the stove top or the pressure cooker. He says, "In this digital world, I still keep my tried and true, most beloved recipes in a recipe box. In this box is loads of goodness and it’s also where I came across my old friend, corn and potato chowder. ...this is a perfect, light soup for those cold winter days.  Pair with a great big salad and you’ve got gold!"

 
Tina of Squirrel Head Manor shared a restaurant Taco Salad she ended up disappointed in. She said, "...I was craving a taco salad so we went to one of our favorite restaurants.  We hadn't been there in a while so I ordered the taco salad I wanted but failed to read over the new menu carefully. Last time it came in an edible bowl but this time it was far too much lettuce and no bowl.  All plated up instead.  While it was good with a choice of beef, chicken or black beans (I opted for black beans) it left me wanting the tortilla chips or tortilla bowl."


Thanks for joining me Tina and Jaxx!

About Souper Sundays:

Souper Sundays is back with a new format of a picture link each week where anyone interested can post their soups, salads, or sandwiches any time during the week and I post a recap of the entries the following week.)

(If you aren't familiar with Souper Sundays, you can read about of the origins of it here.
 

If you would like to join in Souper (Soup, Salad, and Sammie) Sundays, I would love to have you! Here's how...

To join in this week's Souper Sunday's linkup with your soup, salad or sandwich:

  • Link up your soup (stew, chili, soupy curries, etc. are fine), salad, or sandwich dish, (preferably one from the current week or month--but we'll take older posts too) on the picture link below and leave a comment on this post so I am sure not to miss you. Also please see below for what to do on the post you link up to be included.
and 

On your entry post (on your blog):
  • Mention Souper (Soup, Salad & Sammies) Sundays at Kahakai Kitchen and link back to this post. (Not to be a pain but it's polite and only fair to link back to events you link up at--so if you link a post up here without linking back on your post, it will be removed.)
  • You are welcome to add the Souper Sundays logo to your post and/or blog (optional).



 
Have a happy, healthy week!
 

Sunday, February 4, 2018

Simple Potato-Leek Soup with Crispy Fried Capers for Souper (Soup, Salad & Sammie) Sundays

Potato soup and especially potato-leek soup is something I want often. It does the job of easing both my potato cravings and my soup cravings, it is something you can dress up or down, eat warm or cold, and it always seems to taste great. Since I am easing back into cooking and blogging after my absence last month as my lungs and I recover at home, I kept the soup simple but topped it with crispy fried capers for a bit of flavor punch.


Instead of using milk, cream, or coconut milk to add a creamy touch to the soup, I had a half-package of silken tofu left from making a sauce for grain bowls. I put two cups of the soup and the 8 ounces of silken tofu in the blender, pureed it, and added it back to the soup pot. It made the soup thick and creamy and there were still plenty of potato and leeks in the soup.


Potato-Leek Soup with Crispy Fried Capers
By Deb, Kahakai Kitchen
(Makes 4 to 5 generous servings)

2 Tbsp olive oil
4 medium leeks, white & light green parts, halved, cleaned and thinly sliced
1/2 medium sweet onion, diced
2 garlic cloves, minced
1 tsp roasted garlic powder
1 tsp dried thyme
1 tsp celery salt
6 medium Yukon Gold potatoes, peeled and chopped into 3/4-inch cubes
6 cups vegetable broth (I used low sodium "Not Chicken bouillon)
sea salt and freshly-ground black pepper to taste
8 oz silken tofu, optional
Crispy Fried Capers to serve--recipe below + olive oil and black pepper 

Heat olive oil in a soup pot over medium heat. Add leeks and onion and saute about 5-6 minutes, until softened and translucent. Add minced garlic, roasted garlic powder, thyme,and celery salt and cook another minute or two. Add chopped potatoes and broth and bring to a boil. Reduce heat and simmer for about 20-minutes--or until potatoes are cooked through. Taste and add sea salt and black pepper to season to your liking.

Take two cups of the soup and place it in a blender jar along with the silken tofu and puree until smooth. Stir the soup-tofu mixture back into the soup pot. Taste again and season with additional salt and black pepper as needed/desired. 

Serve soup in warmed bowls, topping with a drizzle of olive oil, a shake of black pepper and a 1/2 tablespoon or so of the fried capers. Enjoy!


Crispy Fried Capers 
By Deb, Kahakai Kitchen

Drain a 3.5 ounce (or so) jar of large capers in a sieve and pat dry (thoroughly) with paper towels. Heat 1/2-inch of vegetable oil in a medium skillet over medium-high heat. When you drop a caper in and the oil around it sizzles, the oil is hot enough. Add the capers (making sure they are in a single layer with a little room around them--you can fry them in batches if you prefer) and cook for about 2 minutes, stirring and moving them around gently with a slotted spoon. Capers will blossom and should have a light brown tone. Remove them from the pan with the slotted spoon and drain on paper towels. 


Notes/Results: The soup is simple but really tasty with the garlic, thyme and celery salt adding to the flavor. I also liked the creamy texture from the pureed Yukon Gold potatoes and the silken tofu. The tofu keeps the potatoes from having too gummy a texture and the 2 oz of tofu in each serving adds about 5 grams of protein, which is nice in a vegan soup. The crispy fried capers are a salty/briny burst of flavor. You could rinse the capers but I seldom do--I like that taste to much to rinse it off. If you aren't a caper fan, the soup is great on its own, or add some crispy fried onions to the top. I would happily make this soup again.


My friend Tina is in the Souper Sundays kitchen with me this week. :

Tina of Squirrel Head Manor shared tasty Farm Stand Noodle Soup and says, "This farm stand pasta was meant to be the main course.  I used the food processor to shred zucchini and I used a sharp knife for the corn, tomatoes and onions.  When combined with these tiny tubular pasta it was meant to be a bowl meal.  Well, it actually was  a bowl meal but alas, it was too much of a lightweight dinner so....the obvious solution is - turn it into soup. ... That's a winner for us as we bring lunch to work 98% of the time. Healthier and more economical. This is also a nice way to welcome Deb back to the blogging world by sharing a new recipe."


Thanks for joining me Tina and for being such a great friend and supporter!


About Souper Sundays:

Souper Sundays is back with a new format of a picture link each week where anyone interested can post their soups, salads, or sandwiches any time during the week and I post a recap of the entries the following week.)

(If you aren't familiar with Souper Sundays, you can read about of the origins of it here.
 

If you would like to join in Souper (Soup, Salad, and Sammie) Sundays, I would love to have you! Here's how...

To join in this week's Souper Sunday's linkup with your soup, salad or sandwich:

  • Link up your soup (stew, chili, soupy curries, etc. are fine), salad, or sandwich dish, (preferably one from the current week or month--but we'll take older posts too) on the picture link below and leave a comment on this post so I am sure not to miss you. Also please see below for what to do on the post you link up to be included.
and 

On your entry post (on your blog):
  • Mention Souper (Soup, Salad & Sammies) Sundays at Kahakai Kitchen and link back to this post. (Not to be a pain but it's polite and only fair to link back to events you link up at--so if you link a post up here without linking back on your post, it will be removed.)
  • You are welcome to add the Souper Sundays logo to your post and/or blog (optional).



  
Have a happy, healthy week!