Saturday, September 19, 2015

Ribbon Noodle Soup with Squid and Tofu

     Healthy Noodle House Style Soup!
     There are specific names for traditional rice bowls, noodle bowls and soups in every region of Asia.  Restaurant menus usually list several chef's recipes along with traditional food items.
     Sometime a chef's creation has an inventive name that is kind of catchy.  Noodle house chefs excel in thinking up good names for recipes they create.
     More often than not a chef's creation on a menu has a descriptive title.  The name might be just a short list of a few featured ingredients written in a way that creates customer interest.
     Customers that are health conscious might glance at a menu item like Ribbon Noodle Soup with Squid and Tofu and say to themselves, "Those ingredients are low fat, high protein and mild tasting.  That might be what I need right now after enduring this stress filled day.  Perfect!  I will order this soup!"
     A descriptive menu item name should be kept simple.  Describing all sorts of cooking techniques, a long list of herbs or any unnecessary details will result in a menu item name that reads like a novel.  Long involved names for menu items can be too tedious for a tired customer to bother with.  Just write a few choice words for a descriptive recipe title and the customers will envision the rest or ask for more information.  When customers ask questions, a crafty waiter will have more opportunities to make suggestive sales.    

     Ribbon Noodle Soup with Squid and Tofu:
     This recipe yields 1 large bowl of soup.  (About 2 cups)
     A soup like this can be made in less than 10 minutes!  
     Step 1:  Place 2 1/4 cups of light vegetable broth in a sauce pot over high heat.
     Add 1 tablespoon of rinsed chopped salt packed dried wakame seaweed.
     Bring the broth to a boil.
     Step 2:  Reduce the temperature to medium heat.
     Add 1/2 teaspoon of minced ginger.
     Add 1 clove of minced garlic.
     Add 1/2 teaspoon of rice vinegar.
     Add 1/2 teaspoon of soy sauce.
     Add 1/4 teaspoon of pure sesame oil.
     Add 2 pinches of sea salt and white pepper.
     Step 3:  Gently boil the soup till the seaweed reconstitutes.
     Add a few very thin sliced cabbage strips.  (about 1/6 cup)
     Add 3 or 4 thin slices of green jalapeƱo.
     Add 1 sliced small button mushroom.
     Add 1 small portion of fresh wide ribbon noodles.
     *Fresh Wonton Wrappers can be used as wide ribbon noodles.  Slice 3 or 4 wonton wrapper squares sheets into wide ribbon noodle shapes.
     Add 1 thick slice of firm tofu that weighs about 3 ounces.
     Add 2 tablespoons of thin bias sliced green onion.
     Add 1/4 cup of sliced cleaned squid.
     Step 4:  Gently boil the soup for one minute.  (The squid and noodles only take one minute to cook!)
     Take the pot off of the heat.
     Ladle the soup into a large soup bowl.

     Adding the squid last,ensures that the squid will still be tender.  Squid only takes a few seconds to cook.  This soup is very healthy and it has a pleasant mild flavor. 

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