Look out, the end of the year is racing up to slap us in the face, yelling “Hey, what have you been doing all year? 2011 is almost over, and what have you got to show for it, eh?”.
Well, not wanting 2011 to get the better of me, I’ve been trying – somewhat unsuccessfully – to fit more into each day, and that includes eating a decent breakfast, feeling more inspired about work, working smarter not longer, not skipping lunch, going to the gym, leaving work at a reasonable hour, preparing simpler, healthy meals, not watching too much television, reading more, and going to bed earlier.
Two out of ten ain’t bad, is it???
This is an example of the ‘simpler healthy meals’ ethic. So simple that even a hungry, time-poor, gym-avoiding, avid reading blogger can enjoy it. And she does.
Soba noodles with mushrooms and tofu
4 medium dried shiitake mushrooms
180g dried soba noodles
2 tblsp oyster sauce
1 tblsp light soy sauce
100g silken soft tofu
1 small long red chilli, sliced
½ tsp sesame oil
2 green onions, sliced
1. Soak the mushrooms in a bowl of hot water for 20 minutes, then drain and slice.
2. Bring a pot of water to the boil and add soba noodles. Cook for 4 minutes, then drain the noodles, rinse with cold water and drain again. Set aside.
3. While the noodles are boiling, heat a wok or frying pan over medium-high heat. Mix together the oyster sauce and soy sauce and add to the wok. Gently add the tofu, mushrooms and chilli and simmer for 2 minutes. Add the sesame oil and heat for another 1 minute.
4. Place the soba noodles in serving bowls then top with the tofu and mushrooms in the sauce. Top with sliced green onions to serve.
Ingredients, including reconstituted shiitake mushrooms, silken tofu, chilli, green onions and soba noodles
The longer you simmer the tofu in the sauce, the tastier it should become.
Then just spoon it into a bowl and dig in.
This is an excellent dish for devouring while reflecting on the productive day you've had and looking forward to the next one.