We had nothing to eat. And we were tired. And it was cold outside and we didn't feel like going out. But it was only five p.m. on a Friday and soup sounded better than delivery Thai food, so I decided to see what I could put together.
Okay, we did have food. Five old potatoes with sprouts, two onions, two carrots, half a green pepper, six small colored peppers and three hot finger peppers. If you cut all that up and saute it for 10 minutes, add a box of vegetable broth and two more of water, simmer for 20 minutes, then chop and add a couple of zucchini, you've got yourself some pretty fine soup.What about some protein? Rummage in the cabinet and find . . . degreased bean skin knots! Also known as yuba guitars, of course. Throw a handful of them in about five minutes before serving, and add the last of the cilantro, now that's soup. Served with frozen alu paratha (indian potato bread), a fine Friday evening meal.
2 comments:
First, what a gorgeous photo. More importantly, what are degreased bean skin knots, and what do they taste like, and how do you use them? S.
Otherwise known as tofu skin, which is not actually tofu but a solid that forms on top of soy milk as it cools. The "knots" are made of bean skin sheets sliced into noodles and then tied to form a knot that remains chewy while the hanging ends are pretty soft after about two minutes in the soup.
The taste? Hard to describe, but familiar to vegetarians as a soy protein, similar to fried tofu, maybe. Needs to be part of a bigger, flavored dish. You wouldn't sit down to a plate full of tofu skin.
We have two varieties of flat and knotted, and you use as a protein in any type of Asian vegetable dish or soup. Also called "protein sticks," another one of those unfortunate translations from the Chinese. We could give you a sample to experiment with.
Post a Comment