Spicy Mushroom and Tofu Soup

Y'all this spicy soup is just so delicious you'll be shocked at how easy it is. It tastes like the broth has been cooking for hours. The leftovers are delicious too. Don't worry if you don't think you like tofu, just try this dish. The idea comes from Eating Well . I just spiced it up and added more mushrooms. I also can never find "fresh lo mein" as suggested. But instead of using dried noodles,  I use Ka-Me "fresh-cooked" udon or stir fry noodles. So my version is below.

Spicy Mushroom and Tofu Soup

• 6 garlic cloves, minced 
• 2 teaspoons olive oil
• 1 tablespoon brown sugar 
• 14 ounces firm tofu, water-packed 
• ¼ cup reduced-sodium soy sauce 
• 1 tablespoon chile-garlic sauce, or to taste 
• 4 cups thinly sliced tender bok choy greens (a little of the white part too for bite)
• 10 ounces fresh Chinese-style noodles or freshly cooked noodles. Not dried. 
• 4 cups vegetable broth, or reduced-sodium chicken broth 
• 4 ounces fresh shiitake mushrooms, stemmed and sliced
• 4 ounces oyster mushrooms or other wild mushrooms 
• 2 tablespoons grated fresh ginger
• ½ cup chopped fresh cilantro 

1. Rinse the tofu and pat dry. Cut it into thin strips that almost mimmic the shape of the shiitake mushroom caps. About two inches long and thin.
2. Heat oil in a large pot over medium heat. Add ginger and garlic. Cook, stirring, until fragrant, about 1 minute. 
3. Add mushrooms and cook until slightly soft, 2 to 3 minutes. 
4. Stir in sugar, broth, soy sauce and chile-garlic sauce; cover and bring to a boil. 
5. Add bok choy and tofu, cover and simmer until greens are wilted, about 2 minutes. Raise heat to high and add the noodles, pushing them down into the broth. Cook, covered, until the noodles are tender, 2 to 3 minutes. 
6. Remove from the heat and stir in cilantro.

Kale Caesar Salad

 I love Caesar salads but hadn't found a good way of making them healthy-ish until NOW. I also avoid eggs because of allergies, and you don't miss the egg in this dressing. We experimented with several recipes and this combo of them has been a HUGE hit. My family and friends now ask for it. Most of them are surprised to like Kale so much in it. The key here is the type of kale you use. Dino kale. You'll also see it labeled as Lacinato Kale and Tuscan kale. Cutting it into thin strips helps break down the toughness usually associated with kale too. This is so good, we don't even put croutons on it. It's healthier that way too. But my sister in law suggested using those "parmesan crisps" instead of croutons if you want a crunch and it was wonderful. The below recipe makes about 4 side salads. If you wanted to add chicken it could be a main dish for 2. 

Kale Caesar Salad

• 3 tablespoons lemon juice
• 2 teaspoons Dijon mustard
• 2 1/2 teaspoons anchovy paste
• 4 garlic cloves
• 1/4 cup extra-virgin olive oil
• 1/4 teaspoon fine sea salt
• 1/4 teaspoon ground black pepper
• 3 tablespoons grated Parmigiano-Reggiano cheese
• 1/4 cup tablespoons either shaved parmesan to top, or parmesan crisps crumbled up for crunch
• 1 bunch dino kale, stems removed, leaves thinly sliced

1. Combine lemon juice, mustard, anchovy paste, garlic, olive oil, salt and pepper into a small food processor. Blend until smooth. 
2. Toss thin strips of kale with grated cheese. 
3. Add dressing to the kale, working in batches until it's just coated, about 5 minutes before serving so it sits on there a bit. This will take about 3/4 of the dressing. Put the rest of the dressing on the table in case people want more. 
4. Top with either shaved parmesan or parmesan crisps. 

***Makes ABOUT 4 sides salads.

***It takes a lot of dishes, but is worth it.