Zesty Coconut-Lime & Tofu Soup

It's been snowing. Yes, that's right, more snow. I'm  freaking out with excitement okay with it. I love the snow and I'm always a little mournful when I know the last snow has fallen. Well, I thought that was a few weeks ago when we had that unseasonably late snowfall. Now, let me be clear...this mid-May snow is not just a few flakes. This is A LOT of snow. So you can imagine my surprise when a few weeks later we now have even more snow! Voila! It's a spring miracle! Though it only sticks a day or two.

Anyways, with the snow and whatnot, I thought it was a good idea to make a nice robust soup. It's reminiscent of spring, light yet filling, and piping hot. Todd kept asking me about the soup broth. "It's killer! I mean it's really, really good! How long does it take to make this? Whatever combination you have in the broth, I need you to remember it. Can you do that? God, that broth is so good. Can we make it again?" Those are direct quotes.[gallery type="rectangular" ids="540,542"]

Here's what made it so great...the addition of fresh ginger, hand-squeezed lime juice and coconut milk lend a super zesty, zingy bite that's balanced with coconut-y creaminess. This soup is super flavorful and of course super nutritious.

Zesty Coconut-Lime & Tofu Soup

Inspired by Oh My Veggies

Serves 4-6

• 3 1/2 cups vegetable broth (I made my own bad ass broth...more on that later)
• 1/4 tsp. salt (optional)
• 2 inch piece of fresh ginger, peeled and thinly sliced
• 1 (13.5 oz.) can of full-fat coconut milk
• 15 oz. of extra firm tofu, cut into small cubes
• 5 large brussels sprouts, thinly sliced
• 1/2 cup lime juice (about 2 limes, don't you dare use bottle lime juice)
• 3 Tbsp. liquid amino acids or soy sauce
• 1 Tbsp. brown sugar
• 1/4-1/2 tsp. red pepper flakes
• small splash of rice wine vinegar
• 1/2 cup fresh cilantro, chopped

In a large saucepan, bring the vegetable broth, ginger slices and salt to a boil. Once boiling, cover and reduce heat to medium.

Next, add the coconut milk to the saucepan and stir. Add the tofu and the brussels sprouts and simmer for 5 minutes, uncovered. Finally, add in the remaining ingredients and simmer for another minute or two.[gallery type="square" ids="543,545,544"]

A note about the lime juice. Use fresh squeezed lime juice. If you're feeling rebellious and you use bottled lime juice you will be very, terribly sad and you will regret it. There is a time and a place for bottled lime juice and this is not it. Period. Don't do it. I've got my eye on you.

Wow, that was intense, sorry. Moving on...soup's up! Garnish with extra cilantro or basil or better yet mung beans too! My main store decided not to stock them anymore. Poo. It's okay, this soup was so good it didn't need them. Yum.

Hearty Miso Soup

This soup is umami, and as a vegan, that can be hard to come by.

Not in the mood to cook? Good, me neither. Don't worry though, I have a pretty darn good solution that doesn't involve much participation. If you're feeling lazy, take comfort in the fact that there's not a lot prep. If an ugly day reared it's head, a little chopping can be cathartic...so that's good news.

I have more good news. Eat soy. Especially if you have the sex chromosomes XX. There's a lot of misconceptions about soy...and starring in life as a mammographer, I know a lot about breasts and I know a lot about soy. People, soy is good for you. Try to consume it in a whole foods form though, don't be a junk food vegan. That's no bueno.

Just check out some of these sweet benefits of soy:

"Soy products, an affordable investment in your health, are now included in the USDA dietary guidelines. Studies also increasingly show that the phytoestrogens and antioxidant power of the phytonutrients in soy can be effective in protecting against cancer and diseases like emphysema (COPD). Soy is the #1 source of isoflavones and may provide protection against breast cancer and ovarian cancer. Consuming soy-based products has been shown to suppress the fat storage mechanism and to prevent increases in abdominal fat. Soymilk, though, like cow’s milk, may interfere with the benefits of tea such as chai. But as long as it’s shaken, it can provide the same amount of calcium as cow’s milk. Phytoestrogen intake through soy consumption in menopausal adult women may help to reduce hot flashes, while for young girls it is effective may help delay the onset of premature menarche and puberty. Since soy products such as tofu, tempeh, and edamame appear to help lower cholesterol (though not as much as other beans), a soy-based Atkins diet is not dangerous like a meat based one is (though the tofu should not be made with formaldehyde). Another benefit is that bacon derived from soy does not appear to emit carcinogens when cooked, unlike bacon derived from pigs." - Source: nutritionfacts.org

If you happen to be a self-enriching type of person (I hope you are) and wish to educate yourself more on soy and/or breast cancer check out these links.

Hearty Miso Soup

Inspired by Pickles & Honey

Serves 4 to 6

• 4 cups vegetable stock
• 2 cups water
• 3 carrots, matchstick chopped
• 1 onion, thinly sliced
• 1/2 cup cabbage, thinly sliced
• 1 15oz block of firm tofu, drained and chopped into small squares
• 1/3 cup miso paste
• 3 nori seaweed sheets, chopped into small squares
• 3 to 5 oz rice noodles, uncooked

In a large saucepan bring vegetable stock and water to a boil. Meanwhile, chop vegetables, tofu and seaweed.

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Add the vegetables only, as soon as they are all chopped. Once the stock and water comes to a boil, turn the heat down to low and simmer with the veggies for about 5 minutes.

Next, add the tofu and cook for about 3 additional minutes. Remove the pot from heat and add the miso paste and stir until combined. Now, add the seaweed and rice noodles. Ensure that all the noodles and seaweed are submerged and let them soak for about 10 minutes.

Done! There, you've made a delicious, healthy, quick meal and you're helping to prevent breast cancer! This is no excuse for not performing self exams or not having an annual mammogram...I'm talking to you, ladies over 40! Save those ta-tas and eat that soy!

Disclaimer: Ladies, I'm not a doctor okay, so do what your doctor tells you. Your provider is the boss! 

A Modest Vegetable Soup

Ah, modesty. As a mammographer, I find modesty a very intriguing thing. If you've ever had a mammogram you know what I mean. Most times I feel like I'm an exceedingly simple, and modest person. My personality is less than flashy, I abhor attention, my wardrobe is comprised of exceptionally neutral colors (okay...I dress in grey/brown/black monochromes, and at one time it truly was the center of an intervention by my friends in high school). In addition, I certainly ain't showin' the general public any part of  my humps, my humps, my lovely lady lumps. Don't check it out! My college dorm mate was obsessed with this song. Yet, in a sense I feel like sometimes I am completely lacking in modesty. Reason being...I would join a nudist camp in a heartbeat. It would probably be a pretty unpopular idea here in Alaska, and thus, I don't expect this to be a reality anytime soon. It's something profoundly organic and pure,  being naked. Not the vulgar kind, mind you, get your head out of the gutter. Think tasteful nude art, or you know just going-about-their-business everyday rural Africans. True nudity...exclusive of vulgarity is fine by me. Nudity in essence is not vulgar, unless if perhaps in an inappropriate place, etc, etc. I know. Okay, that's enough with the nudity. I'm in the medical profession, I think we're dulled to it.

My point is (before I got off track) that like myself, this Modest Vegetable Soup is a contradiction. Yes, this soup is simple and yes it is modest. However, at the same time it is also brimming with flavor, powerfully pure and fresh. And simple.

A Modest Vegetable Soup

Inspired by Scandi-Home

Serves 3

• 1 Tbsp. olive oil
• 1 medium yellow onion, diced
• 1 tsp. ground cumin
• 1 tsp. ground coriander
• 1 tsp. paprika
• 2 large vine tomatoes, diced
• 1 (14.5 oz) can of chickpeas
• 1 bunch of collard greens, chopped (feel free to substitute with kale, swiss chard, etc.)
• 32 oz vegetable stock
• 1/2 tsp. salt
• 1/2 tsp. pepper

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In a large soup pot heat olive oil. Add diced onion and saute until tender, about 5 minutes. Next, add cumin, coriander and paprika and stir about. Dice up the tomatoes and add to pot as well. Open up the can of chickpeas, strain and rinse well, then add to the pot along with the chopped collard greens. Any leafy green will do, so use what's on hand. I choose collard greens because I like the nice chew they lend but if you prefer a softer bite, use spinach. Add the vegetable stock to the party. Bring this fine  brew to a boil, then turn down to low and simmer for 15 minutes, uncovered. When finished simmering, (why so angry, soup?) add salt and pepper.

Bob stares at me like this, pretty much the entire time I'm cooking. Just lurking, you know?

Anyways, divide soup into three bowls and serve hot. Feel free to pretend you're a peasant or something. It's kind of a peasantish soup and I don't know, it's something I would have done as a kid. I had a great time playing pretend. Or pretend you're in a nudist camp. Just make sure to draw the curtains first.

For fun, this is my old-ass bottle of coriander. Don't worry, I've been refilling it! It' s just fun. Keep those old spice bottles, wash them carefully and refill them. Recycled and vintage, hurray! Bonus points if it was Grandma's.