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Thursday, November 13, 2014

Warming Winter Noodle Soup (Vegan)

Some very cold days have hit the Pacific Northwest and other parts of the country.  It is officially time to bundle up, find some good books to read and warm up with a healthy, hearty and warming winter soup:

Vegan Soba Noodle Soup
Note: It is important not to boil the miso to keep the cultures alive in the fermented bean paste.  Also, the kombu may be removed before serving and discarded or eaten.
vegan soba noodle soup by chelsea ihnacik
The layers of flavor in this soup come from the subtle kombu base, mellow-sweet miso, and exciting nori topping!
Ingredients:
4 Small bunches dry soba noodles
3 Carrots, peeled and chopped
1 Large bunch spring onions, chopped (roots and all).  Set green parts aside from white parts & roots
3 Dried shiitake mushrooms
(1) 2×2 inch piece of dry dashi kombu seaweed (optional)
2 Teaspoons mellow white miso (fresh, not powdered)
1 Teaspoon nama shoyu (aged unpasteurized soy sauce) or soy sauce
1 Teaspoon crushed red pepper

Half of a sheet of toasted nori, torn into small pieces for sprinkling
Soak the shiitake mushrooms in warm water for 10 minutes or so while you prep the other ingredients.  Then rinse the mushrooms, remove the stems, and slice thinly.

Bring a large pot of water to a boil.  Add the soba noodles and return to a boil.  Cook 5 minutes, drain and return noodles to the warm pot.  Cover to keep noodles from drying out.

In another large pot on medium high heat cook the carrots and white parts & roots of spring onions in 1 cup of water.  Stir occasionally and cook for 5 minutes, until carrots are softened.  Add the kombu, shiitake mushrooms, and 5 cups of water.  Bring to a boil for 5 minutes more.  Add a little of the broth to a small bowl with the fresh miso and mix until the miso paste is dissolved.

Remove the broth from heat and add the dissolved miso, green parts of spring onions, and the soba noodles (option: keep the noodles separate until served in a large bowl).  To serve, ladle some soba noodles, broth, and veggies into a bowl, add a few dashes of the nama shoyu and sprinkle with some crushed red pepper and nori.

Enjoy with friends or a loved one and stay warm!

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