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.
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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