I just made this up with stuff I found in the fridge. We often find ourselves pressed with time, and I’m forced to whip up something in 20 minutes. But this came out to be so delicious, I’m jotting it down here.
What I used:
- 1 tablespoon of oliveOil
- 1/2 teaspoon of turmeric
- A dash of blackPepper
- 1/4 of a large onion – sliced
- 1/5 of pressed firm tofu – cut into small pieces, but not too small
- 4~5 BrusselsSprouts – quartered
- 1/2 of a large tomato – sliced
- 3 shiitake mushrooms (incl stems*1) – sliced
- 2 tablespoons of white wine
- 2 servings of cooked pasta (usually a box of dry pasta contains 8 servings)*2
- 1/4 Leftover Kabocha squash soup*3
- 1 teaspoon of tapioca powder*4
- A few pinches of seaSalt (to taste)
- A few sprigs of cilantro
- Start the pan with oliveOil, turmeric & blackPepper, and add onions & tofu.
- Add the rest of the veggies, and stir lightly, add white wine, cover the pot to pan-steam for about 4~5 minutes.
- Add cooked pasta.
- Mix tapioca powder to the Kabocha soup, then pour it into the pan.
- Stir, adjust taste by adding salt & pepper, and cover the pot to simmer until ready to serve.
- Garnish with chopped cilantro, and enjoy eating!
As I was in a hurry to make food, I didn’t have time to make the vine video. But here’s the vine for Kabocha Soup.
*1 Don’t throw away the shiitake stems! The much of the flavor is in the stems as well. I thinly slice them or minced, depending on the recipe.
*2 I usually cook 1/2 of one box of pasta (4 servings), and save half in the fridge for another recipe within a few days. I used the saved half in this recipe. I soak the cold pasta in boiled hot water for a minute before using.
*3 Kabocha soup is super easy to make! It just requires a little elbow grease dicing it. The skin is soft and edible upon cooking.
*4 Tapioca powder can be substituted with corn starch.
Happy cooking & eating!