I’ve been really into tofu lately. My pregnant body needs a lot of iron, and since soybeans are the beans highest in iron content, tofu is a great way to add iron into my diet. Tofu is also rich in calcium, magnesium, omega-3 fatty acids, and of course, protein. (If you are feeling a little iffy about soy in general because of all the conflicting things you’ve read about it, I suggest you read this article about soy written by John Robbins.)
Thinking of new ways to eat soy at home, I wanted to experiment with some tofu noodle comfort soup. I started out boiling enough water for my intended allotment of rice noodles and tofu with a shredded carrot, 2 low-sodium veggie bouillon cubes, a bit of onion powder, a pinch of nutritional yeast, a large dash of soy sauce, a tablespoon of white vinegar, maybe 1 tablespoon of sesame oil (though it could’ve stood more), and a very small pinch of salt (tasted it all to make sure it was working – as I was just digging through the cabinets to find things on-hand) — then I added the rice noodles and a couple of minutes later a generous helping of baby spinach and an entire container of tofu. I let that cook for only a few minutes more until the rice noodles were done (which only take like 4-5 minutes total) and voila. Yum. I served myself a bunch of noodles so the broth is barely visible, but it was so tasty. Total comfort soup.
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