Yesterday was one of those frigid, damp days which no matter how many layers you put on, the cold still finds you. It was a day that called for some slightly spicy but very hot, Asian chicken noodle soup. I am about to embark on learning the art of ramen cooking. I have been reading volumes about it. It is much more complicated than this recipe and I will show you as I learn. For now, this is a quick easy soup that anyone can make.
The first step was to press as much moisture out of the tofu as possible. I love this tofu press.
You need a noodle that will not get mushy. Spaghetti holds up well. For this recipe I used angel hair and soaked them in hot tap water. Next time I would use spaghetti and cook it al dente and add it to the bowl just before serving.
Add about 8 cups of chicken broth to a heavy pot.
Dice 6 cloves of garlic and add them to the broth. Bring the broth to a simmer.
Add 3 tablespoons of soy sauce and 2 tablespoons rice wine vinegar.
Add 1 tablespoon of chili garlic paste.
Add 2 tablespoons of freshly grated garlic.
3 tablespoons of fish sauce.
Cut the drained tofu into small chunks and add it to the broth.
Add 1/2 can of coconut milk and let the soup simmer for about 30 minutes.
Place some noodles in the bowl and ladle the soup over them. Grab some chopsticks and slurp away!