COOK­ING WITH RI­CARDO

StarMetro Toronto - - DAILY LIFE -

Hearty Noo­dle Soupe with Squash and Tofu

Serves 4 In­gre­di­ents

• 1 acorn squash, peeled, seeded and cut into wedges 1/2 inch (1.5 cm) thick

• 1 onion, cut into thin wedges

• 1 tbsp (15 ml) olive oil

• 5 cups (1.25 litres) un­salted veg­etable broth

• 1/4 cup (60 ml) soy sauce

• 2 tsp (10 ml) Sriracha

• 1 tsp (5 ml) toasted se­same oil

• 1 1/2 cups (225 g) frozen corn ker­nels

• 2 car­rots, peeled and juli­enned

• 1/2 lb (225 g) spaghetti, cooked

• 1 lb (450 g) silken tofu, cubed

• 2 green onions, thinly sliced

Di­rec­tions

1. With the rack in the mid­dle position, pre­heat the oven to

425F (220C). Line a bak­ing sheet with parch­ment pa­per.

2. On the pre­pared sheet, toss the squash and onion with the oil. Roast for 25 min­utes or un­til the veg­eta­bles are ten­der and golden brown. Season with salt and pep­per.

3. Mean­while, in a large pot, bring the broth, soy sauce, Sriracha, se­same oil, corn and car­rots to a boil. Sim­mer for 2 min­utes or un­til the car­rots are al dente.

4. Di­vide the spaghetti and soup among four bowls. Add the tofu and veg­eta­bles and top with the green onions.

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