It's official - M and I are both sick. It's been making the rounds at work and for the most part I've been able to avoid it, but Sunday and Monday were pretty tough. Exhausted, sinus pressure, nausea, everything. The only thing that could make it all better was a big bowl of hot slurpy noodles.
I used a recipe from The Kitchn this time round, and it was pretty good. I didn't add star anise (it's lost somewhere in the house), but the Thai basil made up for that. At first I just chopped up the mushrooms and choy and added it to the bowls raw, but it was a little too raw for my liking, so I dumped the rest into the broth. Sure it ended up disclolored and overcooked, but it seemed more like a soup vegetable that way.
I did better on frying the tofu, although the centers were still a little soft. Should have done a better job on pressing the water out. I came across this piece on Herbivoracious which says soaking the tofu in hot salty water will create an even crispier slice of tofu. How, I have no idea... does it draw more water out? Does it mix with the tofu surface and make some coating that fries better? Well, I guess I'll just have to try that next time.