Soba Noodle Pancakes and Red Bean Chili

Spicy Napa Cabbage Soup w. Silken Tofu and Soba Noodle Pancakes

• Transfer the soup to a saucepan carefully - use a spoon to guide the tofu into the pot without splashing or crumbling the tofu into tiny bits - it is delicate. Heat the soup to a simmer. Use a spoon or butter knife to cut the tofu as it floats in the soup into approximately 1" pieces. Simmer 3-5 minutes. Serve.

• Watch the video on cooking the noodle pancakes.

• Oil and heat the pan for the pancakes. Heat over medium high until hot but not smoking. Drop a noodle in to test the temp. If it sizzles actively and jumps, you are ready.

•  Mix the noodles well in a bowl. Then spoon a ( about 3 oz) dollop into the hot oil. Flatten it out with a spatula.

• Allow to fry about 3 minutes then carefully flip the pancake and brown the other side.

• Drain on paper towel, cook in batches and allow to cool to just warm before serving. Great with a dash of soy sauce on top.

Chili con/sin Carne, Yeasted Cornbread, and Romaine Salad w. Chickpeas

• Add the chili to a saucepan. Add a little water (from rinsing the jar ) and adjust the seasoning. Simmer gently 3-5 minutes ensuring the meat has heated, softened, and begun to shred just a little. Serve.

• Slice the cornbread into thick slabs and pan toast in too much butter until well browned - 1-2 minutes.

• Dress the salad.