Soba Noodle Soup

Soba Noodles
Carrots
Shallots
Tofu
Mushrooms
Soba Noodle Soup Base
Teriaki Seasoning

The vegetables you can mix and match and add or take away whatever you want.  If you don't like carrots don't use carrots, if you don't like mushrooms don't use mushrooms.  You can use meat or Tofu, I like tofu because it give the soup an authentic Asian flair. 

For my soup I peeled and cut 2 carrots into really small pieces.  I also cut the shallots, mushrooms and tofu into really small pieces as well.  First thing to do is cook the noodles.  After they are soft put them in a wok.  In the wok add a little teriaki sauce, the veggies, the tofu and mix them up.  The noodles will darken a little in color and that is when they are done.  If you like you can cook the mix in the wok until the tofu is a darker color as well.  In a saucepan you mix the soba soup base to taste with water to desire.  Some like their soup really watery and some like it just so that there is a little soup and mostly just the noodles (kind of like how a chow mein would look).  In a bowl mix it all together and voila, you have Soba Noodle Soup!

Cinnamon Carrot Bread

3/4 Cups White Sugar
1/4 Cup Brown Sugar
3/4 Cups Olive Oil
2 Cups Wheat Flour
2 Tsp Baking Powder
1 Tsp Baking Soda
1 Tsp Cinnamon
2 Eggs
Pinch Salt
2 Carrots peeled and grated
1/2 Tsp Vanilla

Preheat oven to 350.  Grease a bread loaf pan (I use fake butter for this too).  In a large bowl mix white sugar, brown sugar, olive oil, baking powder, baking soda, cinnamon, eggs, salt and vanilla.  Mix until well blended.  Slowly add flour.  Once all the dough is blended add the grated carrots.  If you want to use less white sugar cut it back to 1/4 Cup and use 1/2 Cup Brown sugar (it's a little healthier).  Once all is mixed pour batter into the bread loaf pan and place on middle rack of oven.  Bake for about 60 minutes or until toothpick or knife comes out clean.  This bread is really good and since it has vegetables in it healthier than some breads.  I also sometimes add zucchini or yellow squash to the bread for a little color and bulk.

I love making bread.  In fact I welcome any recipes for bread, scones, cookies, pastries, all that good stuff!

Carrot Leek Soup

4 Tablespoons Butter (I use fake butter)
3 Leeks, Diced
3 Cups Sliced Carrots
1 Tablespoon Ground Coriander
1/2 Cup Think Plain Yogurt (Don't use Greek Yogurt it is too think and clumps)
Salt and Pepper to taste
1 1/4 Quarts Chicken Stock

Melt butter in a large pan.  Add Leek and Carrots.  Cook for 10 minutes covered until the vegetables just start becomming soft.  Stir in the ground coriander and cook for another minute, stirring occasionally.  Pour in stock and add salt and pepper to taste.  Bring to a boil over high heat.  Lower heat to low and let soup mix simmer for 20 minutes until the vegetables are soft.  Leave to cool (you NEVER want to put hot soup in a blender or food processor).  Once cool puree until smooth.  Return the soup to the rinsed pan and add yogurt.  Taste to see if you need to add more salt and pepper.  Heat but do not boil.  Ladle the soup into bowls and enjoy.  If desired you can garnish with cilantro or to make it Vegan use Vegetable stock instead of Chicken.

Still working on photographing soup so it looks good...ugh!