When it's cold, dark and rainy, soup is one of the best comfort food I can think of.
I don't remember where I found this recipe, and I altered it a bit.
3 organic garlic cloves, finely grated
1 tablespoon finely grated, fresh organic ginger
2 tablespoons organic, low sodium soy sauce
2 tablespoons toasted sesame oil
1 large block of soft organic tofu
1/2 lb of chopped organic shiitake (or organic mini portabello or white mushrooms)
4 medium, organic carrots, chopped
4 organic scallions, green and white parts, chopped
8 ounces of an Asian noodle (I used bean thread noodles)
1 bunch of organic watercress
Optional as toppings - fresh cilantro or kim chee
Heat a larger pot over medium heat and add the grated ginger and garlic.
As soon as the aromas are released, add 8 cups of water and bring it to a boil.
When the water is boiling lower the heat to low setting.
Add the mushrooms, soy sauce and sesame oil.
Cover and simmer for 20 minutes.
Meanwhile, cut the tofu into 4 slices, then cut each slice into 8 squares.
Add the tofu, carrots and white part of the scallions to the broth.
Cook until the carrots are tender, about 10 minutes.
Add the watercress and cook for another 5 minutes.
Add the noodles and cook until soft. Bean thread noodles cook very quickly, in a couple of minutes.
Taste the broth and adjust the seasonings.
Ladle the soup into bowls and top with fresh cilantro or kim chee.