Can we pause for just a minute and focus on the title. HOMEMADE noodles. That’s right. A number of kitchen techniques make me anxious. I’ve been slowly conquering them, pickling peppers, canning tomatoes, and making pie crust from scratch. Still, when I bookmarked the inspiration recipe for this post, I did it knowing that making homemade pasta was not going to be super easy.
Turns out I was completely, and happily wrong. Making these noodles is so simple. And then you can happily consume a giant bowl of soup, and slurp every noodle feeling totally satisfied that you made them yourself. Really, it’s the little things.
Mushroom, Tofu and Bok Choy Soup with Homemade Noodles (inspired by Shiitake and Chard Soup from $35 a day)
This makes two normal sized bowls, or one giant bowl for a very hungry person. The first batch I made with the dried serrano had me crying with every bite it was so spicy, but I still ate the whole thing. If you had a winter cold, I’m pretty sure the spicy version of this would cure it.
- 3 cups water
- 1” piece of kombu
- 1 cup dried shiitake mushrooms, ground to powder (I used a coffee grinder)
- 1 dried serrano pepper, ground to powder
- 1 head bok choy, chopped
- 1/2 tbsp sesame oil
- 4 large cremini mushrooms, sliced
- 1/4 package firm tofu, cubed
- 1 tbsp soy sauce
- 1 tsp mirin
- salt to taste
- 1/2 c. flour
- 3 tbsp water
- Grind the dried shiitake mushrooms and the serrano pepper in the coffee grinder until you have a very fine powder. If you are sensitive to spicy things, feel free to use half or a quarter of the pepper, or leave it out all together. This base makes a very spicy soup.
- Bring the water and the kombu to a boil. After five minutes, add the mushroom and pepper powder, and turn the heat down until the broth simmers. Simmer for 30 min.
- Meanwhile, in a small skillet, sauté the cremini mushrooms in sesame oil until nicely browned on both sides. Set aside.
- Chop the bok choy and cube the tofu.
- After 30 min, taste the broth. If the flavor is strong enough for you, strain out the mushroom and pepper pieces (I just put a bowl under my colander, and put the broth through the colander, then poured the strained broth from the bowl back into the pot)
- Add the soy sauce, mirin and salt to the broth. Also add the mushrooms, tofu and bok choy to the pot, and let everything simmer.
- Mix together the flour and the water in a small bowl. Form the dough into a small ball, and roll it out until about 1/8” thin. Using a pizza cutter, cut the dough into thin strips.
- Add your strips of dough to the pot, and cover. Let cook 3-5 minutes. Taste a noodle to check if it’s done, then serve.
This soup lends itself to any number of substitutions. I had bok choy in the fridge from our CSA, but you could just as easily use spinach or kale or swiss chard or any other green you want. Swap in double mushrooms for the tofu or vice versa if you like. Most of the flavor comes from the dried shiitakes and serrano, which are a pantry staple you could always have on hand. If you keep the dried mushrooms on hand, plus some flour and water and add whatever vegetables you have in the fridge, suddenly you’ll have soup.