Egg Flower Soup with Crispy Wonton Chips

I have had a strange relationship with Chinese five-spice powder. It is a combination of spiced used throughout much of Chinese cooking. There are some variations, but five-spice powder usually contains star anise, cloves, cinnamon, fennel seeds, ginger root, cassia buds, and/or Szechuan or black pepper. I have a nice bottle of it in my spice drawer, but so far I have been unable to use it successfully. I think each time I have used too much - those spices have very strong, distinct flavors. When I found this recipe, I was eager to try using it again and was very happy with the results. The strong flavors are definitely present, especially in the leftovers, but very delicious.

Egg drop soup and the crispy chips that come with them are two of my favorite items at Chinese restaurants, ever since I was a little child. I am so happy to be able to make these simple, delicious, comforting foods at home - and the homemade flavor makes it much better quality than most restaurants, in my opinion. They are also quite simple.

The recipe for the Egg Flower Soup is from the cookbook 500 Chinese Recipes. This is one of my favorite cookbooks, with delicious recipes for soups, street foods, noodles, rice and vegetables from all over China and the surrounding areas.

Egg Flower Soup
four servings

• 5 cups vegetable or chicken stock
• 2 teaspoons peeled, minced fresh ginger
• 2 teaspoons low-sodium soy sauce
• 1 teaspoon toasted sesame oil
• 1 teaspoon Chinese five-spice powder
• 2 eggs
• 2 teaspoons cornstarch
• 4 tablespoons cold water, separated
• garnishes: sliced green onion, chopped red onion, chopped cilantro, hot chilli sauce, Crispy Wonton Chips

Mix the stock, ginger, soy sauce, sesame oil and five-spice powder in a saucepan. Bring to a boil, lower the heat and simmer for ten minutes.

Meanwhile, combine the cornstarch with two tablespoons water in a small container with a tight-fitting lid. Shake vigorously until well combined. Stir into the broth until well combined.

Combine the eggs two tablespoons of cold water in a measuring cup with a spout. Beat well. Raise the heat on the broth to medium. Use a spoon to stir clockwise while slowly pouring the eggs in the pot. Serve immediately with the garnishes of your choosing.

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Crispy Wonton Chips

• 8-10 wonton wrappers (or more, if you'd like to make enough to last a while)
• 4-5 tablespoons olive oil

Heat olive oil over medium heat in a small frying pan. Use only enough oil for a 1/2 inch depth in the pan. You can tell when it is hot enough when a wooden chopstick inserted in the oil forms bubbles out the tip. Cut the wonton wrappers in half lengthwise, then cut each into 1/2 inch wide strips. Fry in the olive oil until golden brown, about two minutes per batch, taking care not to overcrowd the pan. Remove with a slotted spoon and let gently drain before eating. These are great on their own or in your favorite soup or salad.

 

Sweet Chili Noodles

I love making stir-fried noodles loaded with vegetables and covered in delicious, tasty sauce. I have experimented with many combinations of ingredients to make sauces that are sweet, spicy or salty, with different noodle shapes and various vegetables.

This dish is sweet and slightly spicy, loaded with delicate but filling vegetables. Even though this is an Asian-style dish, I used whole wheat spaghetti pasta - simply because that's what I had on hand. Udon, rice, egg or any other grain-noodle would work well.

I first came across sweet chili sauce as a topping for plain grilled tofu from the prepared foods area of Whole Foods Market. It tastes exactly how it is named: slightly spicy but mostly sweet with a bright red color and thick texture. I get it in a bottle at Whole Foods Market, and it will definitely be at any Asian food store or maybe even the supermarket (be sure to watch out for funky ingredients). I would love to one day make my own sweet chili sauce!

The leftovers for this, I imagine, would be delicious eaten cold. I don't know for sure though because we didn't have leftovers :)

Sweet Chili Noodles

• 12-14 ounces noodles
• 4 tablespoons Bragg Liquid Aminos (or soy sauce)
• 2 tablespoons toasted sesame oil
• 3/4 cup sweet chili sauce
• 1 tablespoon minced garlic
• 1/2 tablespoon minced fresh ginger
• 1 onion, thinly sliced
• 2 carrots, cut into matchsticks
• 4 cups shredded cabbage
• 6-8 ounces sliced mushrooms
• 1 cup peas
• 2 tablespoons balsamic vinegar
• 1 cup minced fresh parsley
• olive oil
• Sriracha hot sauce for garnish

Cook the noodles according to the package directions and drain.

Combine the liquid aminos, sesame oil, chili sauce, garlic and ginger in a small bowl with a tight-fitting lid and shake vigorously until well combined. Toss with the noodles in a large bowl and set aside.

Heat a couple of tablespoons of olive oil in a large pan over medium heat. Add the onion and carrots and cook for about five minutes or so. Add in the cabbage and balsamic vinegar, stir and cook for an additional 2-3 minutes, then add in the mushrooms and peas. Continue cooking and stirring until the vegetables are cooked to your liking, an additional 2-10 minutes depending on how crunchy you like things.

Pour the vegetables over the top of the noodles and add in the minced parsley. Toss to combine everything together and serve with Sriracha if you'd like more heat.

Orange-Ginger Tofu Triangles

If you're skeptical of tofu, don't be. It is pretty bland by itself, but soaks up the flavor of any marinade like a sponge. This Chinese takeout inspired recipe will make light and delicious tofu that anyone will love. Slicing the tofu thinly and baking it in the oven gives it a nice firm texture to serve as a main dish.

Serve these tofu triangles atop brown rice and sauteed or raw vegetables, such as bell peppers, carrots, mushrooms, peas and onions. The recipe makes enough sauce to enjoy this way. Use the red pepper flakes and Szechuan peppercorn to make this as mild or as spicy as you'd like.


Orange-Ginger Tofu Triangles

• 1 block of firm or extra firm tofu
• 1 cup fresh orange juice
• 1/4 cup rice vinegar
• 1/3 cup Bragg liquid aminos
• 4 teaspoons toasted sesame oil
• 3 cloves garlic, minced
• 1 tablespoon minced ginger root
• 1/4-1/2 teaspoon crushed red pepper flakes (or more)
• freshly ground Szechuan peppercorn
• 2 tablespoons organic cornstarch

Turn the tofu block on its side and slice into three thick slices. Cut each slice on the diagonal to make six triangles. In a long, flat container with a tight fitting lid, mix together the orange juice, vinegar, aminos, sesame oil, garlic, ginger, red pepper flakes and ground Szechuan pepper. Dredge each piece of tofu in the marinade, then lay in a single layer, if possible, or a double layer. Attach the lid and let marinade in the refrigerator for two hours, or overnight if possible, flipping once halfway through.

When ready to cook, preheat the oven to 350°. Line a baking sheet with parchment paper. Remove each tofu slice from the marinade, shaking off any excess, and place on the paper in a single layer. Bake until golden and firm to your liking, anywhere from 20 minutes to 45 minutes. Check often to ensure the edges don't burn. Flip the pieces over once in the middle of cooking.

To serve, mix the reserved marinade with the cornstarch in a small pot over medium heat until thick. Pour over the top of the tofu triangles.

Masala Tofu Sandwiches with Sweet Curry Spread

I got this inspiration from the Curry Tofu Salad available in the prepared foods section of Whole Foods Market. Instead of making a salad, I decided to make sandwiches with a spread and sliced tofu. The Sweet Curry Spread is a delightful shade of deep yellow and the tofu is firm enough to please a meat eater.

As I was making this, I thought of all the uses: individual sandwiches for lunch, or a vast array of appetizers. If you'd like to make appetizers, simply cut the tofu into smaller pieces before marinating.

The tofu makes enough for either three large, two-tofu-slice sandwiches or six smaller once-tofu-slice sandwiches, or 12 more appetizers with a half of a fourth of a slice each. The spread recipes make enough for this amount of sandwiches.

For your outside pieces, I make the following suggestions:

• naan or chapatis
• pita
• whole grain sandwich bread
• cocktail bread, such as rye or pumpernickle to make appetizer sandwiches
• whole grain or sprouted raw crackers 
• thick slices of cucumber
• thick, sturdy pieces of hearty lettuce, such as romaine or kale

Masala Tofu Sandwiches

• 1 block of tofu, cut into six wide, thin slices
• 1/4 cup fresh lemon juice (about one lemon's worth)
• 2 teaspoon garam masala
• 2 tablespoons toasted sesame oil
• 2 tablespoons Bragg Liquid Aminos (or 1 tablespoon low sodium soy sauce + 1 tablespoon water)
• bread of choice
• garnishes: romaine lettuce, curly green kale, baby spinach, shredded carrots, alfalfa sprouts, cucumbers, sliced onion

In a long, shallow container with a tight fitting lid, mix the lemon juice, garam masala, sesame oil and liquid aminos. Add in the tofu slices, one at a time, coating each one in the marinade. If it is not possible to stack them separately, stack them side by side, three slices high. Place the lid on the container and let marinate in the refrigerator for at least one hour, or overnight if possible, flipping the container over once halfway through.


After marinating, preheat the oven to 350°. Line a baking sheet with parchment paper and lay the tofu slices in a single layer. Bake until they are firm and brown, about 20-30 minutes. Let cool completely.

When ready to serve, spread some of the Sweet Curry Spread on your outside piece. For large sandwiches, top with two slices of tofu and for small, one slice. If you are making appetizers with the crackers, cucumbers or lettuce, cut each tofu slice in half or in fourths and use the spread as "glue" for the tofu to stick. Top with any desired toppings.


Sweet Curry Spread

• 1 cup coconut milk
• 2 tablespoons curry powder
• 1/2 cup cashews
• 3 tablespoons raisins
• 3 tablespoons dried cherries
•  1/4 cup shredded coconut

Place all ingredients in a blender or food processor and blend until a thick, creamy paste forms - just a little bit thinner than mayonnaise consistency. Chill until ready to use. As it chills, this spread will thicken considerably but will still be spreadable.

This also works as a delicious dip with bread, chips, crackers or crudites. If using as a dip, use a little bit more coconut milk, and a little bit less cashews to make it less thick.

Galaxy Udon

Noodles are one of my favorite foods. They are very versatile and delicious. One of my favorite ways to eat noodles is with a simple sauce and lots of fresh vegetables in all the different colors of the universe.

Don't let the ingredient list fool you - this dish is very simple to prepare. You can eat it hot or you can eat it cold - I like to eat it hot when it is fresh and eat the leftovers cold.

Galaxy Udon

• 12 ounces whole wheat Udon noodles
• 1 large red or yellow onion
• about 1/4-1/2 of a small red cabbage
• 2-3 large carrots
• about 6 ounces button or baby portobello mushrooms
• 2 cloves garlic
• 1/2 cup cashew pieces, roughly chopped
• 1/3 cup Bragg Liquid Aminos (or 1/4 cup low sodium soy sauce plus 3 tablespoons of water)
• 3 tablespoons toasted sesame oil
• 3 tablespoons balsamic vinegar
• 1/4 teaspoon ground Szechuan pepper
• 1/4 teaspoon dried basil
• 2 cups minced baby spinach, kale, cilantro or parsley

Set a very large pot of water to boil. Drop in the noodles and cook for about 8-9 minutes, or until just tender but not mushy. When finished, drain the water and gently rinse the noodles.

Meanwhile, mix together the liquid aminos, sesame oil, balsamic vinegar and Szechuan pepper in a small bowl until thoroughly combined. Set aside.

Heat about two tablespoons of olive oil in a large pot over medium heat. Thoroughly wash the carrots and peel them if they are not organic. Thinly slice the onion and the mushrooms. Shred the cabbage into thin strips and mince the garlic cloves. Add in the carrots and saute for about two minutes, then the onions and the dried basil for about two minutes more. Finally, mix in the cabbage, mushrooms and garlic at the same time and saute for two or three minutes longer.

Turn off the heat and add in the drained noodles and the sauce. Toss gently to combine the noodles and vegetables with the sauce. Mix in the cashews and minced greens. Serve immediately if you would like to enjoy this hot. If not, chill for a couple of hours before eating.

Udon noodles with a crisp, fresh crunch and a very pleasing look.