This weekend, I might die. Hopefully, not literally. But I am nuts. I hope I can still stand on Monday.
All summer, I have been training to cycle between Ottawa and Cornwall and back again. A double imperial century, or 320km. A double metric century, 240km, if we chicken out. Either path will be difficult.
A few of my latest training runs have been cancelled due to rain, so I am hoping that the weather will be nice (no rain, no wind) this weekend. Last I checked, everything was good to go, but nothing matters except the weather on the day. Heck, on Monday it wasn’t supposed to rain either, but at 9am, after 3km, it started to rain. We took shelter for an hour to re-evaluate. It continued to rain. We watched another episode of Dexter. By this time, we decided to forego my last 120km training ride and hit the pool instead.
While loading up on carbohydrates hasn’t been proven to work as well in women, I have been scouting out high carb meals this week. Oatmeal sprinkled with pomegranate molasses, is a new favourite for breakfast. Welcoming pasta back into the mix, including this Japanese-inspired noodle dish I found at 101 Cookbooks.
It was a simple dish with subtle flavours. I thought the ginger would overpower the dish, but it blended seemlessly with the noodles and broccoli. The mint and basil worked well together with the chili flakes in this Japanese dish.
If I was truly carb-loading, I would omit the tofu (72% carbs) but I think tofu adds a certain filling factor, so I kept it in. Good thing I am a woman! ;)
This is my submission to Regional Recipes, featuring dishes from Japan, this month’s My Legume Love Affair, hosted by Susan at The Well-Seasoned Cook, to Presto Pasta Nights, hosted by Abby of eat the right stuff and to Deb for this week’s Souper Sundays.
Ginger-Poached Soba Noodles with Broccoli and Tofu
4 cups dashi or vegetable broth
2 ounces (2 inches) fresh ginger, peeled and thinly sliced
12 ounces firm tofu, cut into small cubes
4 cups of broccoli, trimmed
6 ounces soba (2 bunches), or noodles of your choice
2 tablespoons soy sauce
1/4 cup fresh basil, shredded
scant 1/4 cup fresh mint, shredded
juice from half a lime
1/4 tsp crushed red pepper flakes
1/2 tsp toasted sesame oil
1. Place the broth, ginger and tofu in a large saucepan and bring to a boil. Dial down the heat, and gently simmer for ten minutes or so. Remove (just) the tofu from the pan using a slotted spoon and set aside.
2. Now add the broccolini to the simmering broth. Cook for just a minute, until bright, and remove from pan with fork.
3. Add pasta to ginger broth and cook until done, stirring regularly. Remove pasta with fork, set aside, and pour out most of the broth and all of the ginger slices.
4. Return the tofu, broccolini and noodles to the pot. Stir in the soy sauce, basil, mint, and a squeeze of lime juice. Finish with a couple pinches of crushed red pepper flakes and sesame oil. Taste and season to taste with salt, soy sauce, and perhaps a drop or two of toasted sesame oil.