Wednesday, February 05, 2014

Noodle Soup with Tofu, Broccolini & Chard Stems

Rainbow chard is a lovely product and I highly recommend using it to make the delicious French Chard & Potato Gratin.  But don't throw away those intensely colored chard stems!  The very pretty and colorful chard stems are excellent candidates for soup or a stir fry. Yes, they do loose some of their dramatic coloring with cooking, but I think this Noodle Soup with Tofu, Broccolini & Chard Stem Soup is an excellent example of how you can repurpose a potential throw-away into an attractive and tasty ingredient.

This simple soup uses a refrigerator packaged fresh noodle soup with spicy flavoring and adds onions, garlic, soy sauce, a little toasted sesame oil, and fresh ginger to the prepackaged broth to give it a home-made taste. Add the chard stems a few minutes before the tofu and broccolini and cook until just tender. You'll end up with a delicious Asian soup that accents the lovely color and taste of the chard stems, with the textural profiles of the broccolini, silky tofu and comforting noodles.



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