Here is a concise summary of the text:
**Title:** Making a Vegetarian Noodle Soup with Homemade Tofu and Noodles
**Summary:**
* The author, a vegetarian, attempts to make a noodle soup from scratch in their kitchen.
* The project involves multiple components:
1. **Homemade Tofu:** Made from soybeans, with a coagulant (magnesium chloride) to curdle the soy milk.
2. **Vegetable Broth:** Using various vegetables.
3. **Frame Noodles:** Made from flour, water, salt, and sodium carbonate (derived from baking powder), then rolled out using a pasta machine.
4. **Seasoning:** Using seaweed, sesame, pepper, chili, and a kitchen torch for added texture.
* The author navigates through each step, overcoming uncertainties and complexities.
* **Outcome:** A successfully prepared, albeit unusual, noodle soup with homemade tofu and noodles, which the author finds tasty and fresh.
* **Reflection:** The author acknowledges the time-consuming and intricate process, considering improvements for future attempts, such as using milk instead of sweet soy.
Here are the extracted key facts in short sentences, numbered for reference:
**Ingredients and Materials**
1. The recipe includes soybeans, vegetables, sesame oil, garlic, seaweed, and sodium carbonate (or baking powder).
2. The cook is a vegetarian, influencing their choice of ingredients.
3. Magnesium chloride is obtained from sea salt.
4. Sodium carbonate can also be derived from baking powder reacting with sodium hydrogen carbonate.
**Tofu Making Process**
5. To make tofu, soybeans are needed and have been previously prepared with a young group.
6. The soybeans must marinate overnight.
7. The soy puree is cooked and then simmered for 10 minutes.
8. The cooked mixture is wrung out on a cloth to separate the tofu from the soy milk.
**Noodle Making Process**
9. Frame noodles require 200 grams of flour, a little water, salt, and sodium carbonate (or baking powder).
10. A pasta machine is used to roll out the noodle dough.
11. The noodles are placed in cold water to remove bitter substances.
**Soup Preparation**
12. Vegetable broth is made with various vegetables.
13. Seaweed (type unspecified) is added to the broth.
14. Seasoning includes pepper, chili, and freshly ground sesame.
**Cooking and Timing**
15. The tofu mixture is heated to 80 degrees before adding the coagulant (magnesium chloride).
16. After adding the coagulant, the mixture is left to stand for 15 minutes.
17. The noodles are simmered on the stove for 20 minutes.
18. The entire cooking process, including preparation, takes approximately four and a half hours.
**Other**
19. A kitchen torch is optionally used to achieve a fried texture on the tofu.
20. The cook notes that typically, all components of a dish are cooked together, unlike in this recipe.