After three days of dehydrating myself with too much alcohol and not enough water thanks to Bald Head’s marshy swamp tap water, all I wanted for dinner tonight was a brothy soup!
This afternoon I walked to Harris Teeter (in misting rain!) to pick up some fresh produce for dinner. Walking and breathing in the cold air felt so good.
We ended up making a version of a soup we used to make back when we first started cooking –
Ginger Tofu, Chicken + Vegetable Soup
- 1 box broth of your choice
- 1 pint mushrooms
- 1 small head broccoli
- 1/2 bag frozen sugar snap peas (or fresh)
- 1 tbsp grated fresh ginger
- 2 cloves garlic
- 1 block extra firm tofu, cubed
- 1 small leftover chicken breast, shredded (or use some fresh and brown it first, or omit)
- 1 tbsp tamari or soy sauce
- Black pepper
We browned the mushrooms in a stock pot with ginger, garlic and some cooking spray. If we’d been using fresh chicken, we would have added it then too. Then we dumped on the broth and added all the remaining ingredients and brought up to a near boil. Cool slightly and serve. Quick + simple!
Top with sriratcha chili sauce –
On the side Matt and I shared a bowl of Old London Melba Toasts – Sesame Flavor – leftover from a sample pack I got earlier this year. Love the combo of soup + crunch.
KERF In The Media
Jen from Follow My Bliss interviewed me a while ago and wrote an article on my story for her blog, which follows her goal to quit her desk job. The article is right on, and beautifully written! Thanks Jen 🙂
Puppies Dressed As Cats
I have had this song in my head ALL DAY!!! Hilarious.
I am sipping some Sugar Cookie Sleigh Ride tea and catching up on the bajillion emails I received over the long weekend. We watched The Office after dinner. Great episode – glad to see Dwight was back to his old self – but I was very confused about the ending plot…. I’m excited for a Gossip Girl breakfast!