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
serves 2
Ingredients
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
Method
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.
Two out of ten is DEFINITELY something to be proud of. Especially when one of htose two involves pasta. And tofu. Yum.
ReplyDeleteMMMM Soba! I too am looking for simple and healthy at the moment. Thanks for the great recipe!
ReplyDeleteOMG I love soba!! Its perfect on its own and in things so I love that you havent overcomplicated it with this recipe. Its so fresh and simple :)
ReplyDeletewhat a lovely dish! perfect for the hot weather!
ReplyDeleteNot sure I ever look forward to the next productive day. It's more like looking forward to the next holiday, or these fab noodles I'm thinking of makng tonight. That packet of soba noodles in my kitchen drawer needs some attention.
ReplyDeleteLuuurve soba in summer. And yep, I hear ya sista > 2011 > bai bai!
ReplyDeleteOne thing I am proud of is my lunchtime walks. I've gone for a brisk 1 hour walk everyday instead of sitting at my desk weltering away LOL.
The soba looks so appetizing. I love how you play with 'colour' in this simple dish.
ReplyDeleteThis looks beautiful an delicious. I don't care if it's healthy or not, but that's a lovely plus. I've never really used soba before. Does it reheat ok for lunch the next day? Or is it better to eat it cold?
ReplyDeletehi bunnyeatsdesign - the beauty of soba noodles is that they can be eaten cold, as long as they're not overcooked in the first place (gluggy noodles = yuck!). Pinging it in the microwave for a minute might take the chill off if you don't want it too cold. Good either way!
ReplyDeleteThanks. That is good to know. I've read about cold soba, but haven't tried for myself. It will be a good recipe for summer :)
ReplyDeleteMushrooms! :) There is no more to say;)
ReplyDeleteThis soba dish looks fantastic, so tasty and healthy...love the shiitake mushrooms and the tofu...beautiful colors.
ReplyDeleteHope you have a wonderful week ahead Bel :-)
i love soba.. i always love to have noodles for lunch. i am going to try that.
ReplyDelete