In hectic times, I like to make healthy, quick dinners. Dinners where I don’t need to prepare a day in advance or start cooking in the early afternoon. This meal is a quickie. From start to finish, you’ll be in your kitchen for probably 20-25 minutes. Not only that but it’s a filling and satisfying version of everyone’s favourite pre-sushi appetizer. Oh how I miss sushi. Hurry up and get here baby! Momma wants a big fat dark honey ale served on the patio with a huge platter of all raw fish sushi and maybe a soft shell crab too.
Tomorrow is a big day for us. We are receiving an extra ultrasound, which here in Canada (home of socialist healthcare [!]) is mostly unheard of. We had a little anomaly show up on our last one, so this one should clear it all up. I try not to write too much about our personal lives, as I think many of you would find it boring, but over the past five weeks, I’ve been a stress case of sorts.
I cannot wait for tomorrow so I can finally relax and enjoy this time in our lives. This will probably be our last baby and I want to enjoy every second of it, especially the food.
Wish us luck!
(Makes 2 large portions)
3 oz Buckwheat noodles
175g Extra firm tofu
1 tsp dried wakame seaweed
4 cups stock (dashi if you have it)
3-4 Tbsp white miso paste
2 green onions, thinly sliced
1. In a medium sized pot, boil a quart of salted water. Add noodles and simmer for 4-6 minutes (for some reason when I make buckwheat noodles they always try to boil over, so don’t keep it at high heat).
2. Drain and cool the noodles with cold running water, drain again and set aside.
3. Cut tofu into cubes about 1/2″ x 1/2″.
3. Bring stock or dashi to a boil, add tofu and lower to a simmer.
4. Remove a 1/3 of a cup of the hot stock and place in a small bowl with the miso paste. Dissolve miso as thoroughly as possible and return to stock.
5. Add green onions and seaweed and allow to simmer for a minute or two (do not boil after putting miso in).
6. In serving bowls, divide noodles evenly. Ladle stock and tofu over and serve.