A friend was under the weather. Before visiting I asked what she would like and the answer was “A mild soup that is easy to digest”.
Nothing came to mind then, but figured when I got to the food store an idea will pop into my head. Got dressed and head out the door.
Just as I was to get into the car and drive off an inner voice said to me: “Shouldn’t you check to see what is in the fridge before heading to the food store?” Good idea.
Went back into the house and opened the fridge door. Staring at me were chayote, carrots and tofu. Remembering I have steamed chickpeas (garbanzo beans) sprouts and broth in the freezer, decided then and there to put those items together into a soup. They would make a mild soup that is easy to digest and loaded with protein from the chickpeas sprouts and tofu.
Saved a trip to the store.
This soup recipe as written is mild and kinda bland (that’s what my friend requested). I added 2-inch sections of scallion to give it a little color and she could remove if desired. My friend loved the soup especially the chickpeas sprouts which she never had before.
I doubled the recipe and saved a bowl for myself to which I added crispy bacon, sesame oil, freshly ground pepper and shiro (white) miso.
This soup is so easy, it is a no brainer.
CHICKPEAS SPROUTS, CHAYOTE & TOFU SOUP (makes 4 – 5 servings)
• 2 cups broth, vegetable or chicken (used chicken broth I had in the freezer)
• 2 – 3 carrots, peel and cut into wedges or slices
• 1 chayote, peel remove seed and cut into about 1-inch chunks
• 1 cup steamed frozen chickpeas (garbonzo beans) sprouts or 1 can drained and rinsed chickpeas
• 2 – 3 slices fresh ginger (ginger will help to settle an upset stomach)
• 8 ounces tofu, cut into about ½-inch cubes
(Above right photo: chayote cut in 2 lengthwise; the white oval at the bottom of photo is half of the flat seed removed from the section on the right.)
Combine everything, except tofu, into a large pot. Bring to a boil. Cover and simmer until chayote and carrots are soft but not mushy, about 10 minutes. Add tofu, bring to a boil. Adjust taste and serve piping hot.
NOTE: Chayote a member of the gourd family, looks like a very large pale green pear. The white flesh is bland tasting. I will post more information and recipes at a later date.
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Due to work schedule and commitments, for the next few months, Friday’s posts will be every other week instead of weekly.
I will continue to post weekly Harvest Mondays, but if I happen to skip a week, it simply means I could not get my act together.
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Copyright © by Norma Chang. All Rights Reserved. Do not use/repost any photos and/or articles without permission.