Soba Noodle Soup
This chile pepper gets its name from its origin. In Spanish, serrano is an adjective meaning “from the mountains” which is where it originated-in the mountains of Hildalgo, Mexico. The serrano is normally about twice as hot as Jalapeno (about 10,000 to 15,000 Scoville units). It is the second most popular chile pepper in Mexico. This chile is used mostly for salsas but can also be used in soups, sauces, chili or stews. Try these as a hotter substitute for Jalapeno.
Ingredients:
Half a package of extra firm tofu, cubed into domino-sized pieces
1 tablespoon grapeseed oil
2 cloves of garlic, sliced very thinly
3 green onions, also sliced thinly (some reserved for garnish)
1 serrano chile pepper, sliced thinly (a little bit of this saved for garnish also)
A box of baby bella mushrooms, sliced
A handful of baby carrots, quartered lengthwise
1/3 of a package of soba noodles, cooked according to directions (3 minutes, max) drained and rinsed
1 box organic vegetable broth
Salt and red pepper flakes
Sprig of Thai basil
Instructions:
In a soup pot, heat oil on medium-high, then add tofu, garlic, scallions, mushrooms, serrano pepper, and salt, saute until soft. Pour in broth, add carrots (and any other veggies you might have in the fridge ) bring to a boil, then reduce heat, cooking after that for fifteen minutes. Combine noodles and soup, garnish with scallions, pepper, basil, and serve, ideally without a side of cheeseburger. Feel cleansed and sanctimonious, momentarily.
From fromaway.com