So, what to do when housebound because of snow? Well for me the answer is easy! Cook! So that’s just what I have been doing for the last 3 days. And because it’s below freezing outside I decided that soup should still be on the menu.

But we had just finished a big old pot of Flageolet Bean and Ham Soup (on site), so I wanted a soup that was totally different and not coincidentally use some of the beef quarter that has recently taken up residency in our freezer.

And for whatever reason, I have recently been craving Asian food. So I went on line to find an Asian flavored soup starring beef. (Actually not as difficult as I had imagined.)

I knew I had a wonderful recipe for Pho, but I didn’t have all the ingredients on hand. And since our neighbors had reported that the main road between our home and the IGA on Camano Island resembled a not so nicely cared for skating rink, I decided Pho was not going to happen. But Mollie Lee, via the Taste of Home site, provided me with the bones for this wonderful soup that I made last evening. Of course I changed an ingredient here and there, but the basic soup is all Mollies.

So if you too are thinking about soup, but want one that is really different, but really delicious, I recommend this recipe.

1 T. veggie oil, divided

1 lb. sirloin or bottom round steak, cut into ¾-inch cubes

3 c. beef broth

¼ c. dry sherry

¼ c. reduced-sodium Tamari or soy sauce

8 (1 bunch) green onions, thinly sliced, divided

1 T. brown sugar

2 garlic cloves, minced

1 T. minced fresh ginger

2 tsp. sesame oil

scant 1/8 tsp. cayenne pepper

1 small carrot, julienned

6 sliced fresh button mushrooms

1 c. sliced bok choy (I used romaine because that’s all I had – worked just fine)

fried tofu (see recipe below)

Heat the vegetable oil in a large saucepan. Add the beef cubes and brown meat on all sides. Add the broth, sherry, Tamari, half of the green onions, brown sugar, garlic, ginger, sesame oil, cayenne, and carrot. Bring to a boil. Reduce heat; cover and simmer for 90 minutes or until the meat cubes are tender. Meanwhile, prepare the tofu.

When the meat is tender, stir in the mushrooms and bok choy; cover and simmer 20 minutes longer or until vegetables are tender.

When ready to serve, place several cubes of tofu in the bottom of each soup bowl. Top with a cup or so of the soup, and garnish with remaining green onion slices.

Fried Tofu:

1 block extra firm tofu

½ c. soy sauce

2 tsp. sesame oil

1 tsp. granulated garlic

1 tsp. Sriracha, or other chili garlic sauce

1 T. veggie oil

Wrap the block of tofu in a clean tea towel. Set something heavy on top to press out extra moisture. Let sit for 20-30 minutes. Unwrap tofu and cut into 32 cubes.

Meanwhile whisk together the soy sauce, sesame oil, granulated garlic, and Sriracha in a shallow dish or pan. Add the tofu cubes, turn the cubes as to coat all the surfaces, and let marinate for about 45 minutes, turning whenever the mood strikes you.

Heat a large oven-safe skillet over medium heat. Once hot, add the oil and gently place the tofu cubes in the hot oil. Sauté each side until brown and crusty. Remove pan from heat and transfer tofu directly to soup bowls or to wire racks to cool if the soup is not yet ready.