Friday, January 3, 2014
vegan vegetable udon soup miso carrots mushrooms edamame bored vegetarian

I am now three days into my Vegan January challenge. As soon as I woke up on New Year’s Day, I realized I hadn’t done much preparation shopping-wise, so after lazing around for most of the morning, Chris and I walked over to the newish Greenpoint outpost of CHAMPS for some diner food. “I hope you realize that going vegan doesn’t mean that you get to only eat french fries all month” Chris said as I shoveled fries into my mouth. Whatever, Chris.

Yesterday was a bit better. I braved the cold during my lunch break to check out the newly opened Whole Foods on the disgusting beautiful Gowanus Canal. Have you visited yet? It reminds me of the sprawling suburban grocery stores of my youth, except four times more expensive and with three times the variety of kale. I was able to pick up some raw cashews to make cashew cream (more on that in another post) and a hearty salad with plenty of quinoa and nuts added for extra oomph.

For dinner, my stomach was craving warm comforting and fit for a snowstorm, so I created this miso soup with plenty of veggies and udon noodles. I didn’t use a vegetable stock, but if you have one, you could replace some or all of the water. You might also adjust the amount of miso and soy sauce in that case. As a rule, always adjust recipes to taste!

I want to mention that resources instruct not to boil miso and that it should be added only at the very end to preserve its health properties. I did not do that, I’m a little new to cooking with miso.

Ingredients

– 5 cups Water
– 4 Tbsp White Miso Paste
– 4-5 Tbsp Soy Sauce (more to taste)
– 2 Tbsp Rice Wine Vinegar
– 1 cup Mushrooms (I used beech mushrooms)
– 1/3 cup sliced Carrots
– 1 small Onion, chopped
– 1/4 cup Edamame, shelled
– 1/4 cup Scallions, chopped
– 2-3 ounces dry Udon Noodles
– Sriracha to taste

Directions

Bring water to a boil, add soy sauce and rice wine vinegar. Add onions and turn down to a simmer until onions are translucent. Add in the miso paste, carrots, mushrooms, edamame and most of the scallions. Once the vegetables are tender, bring to a boil again and add noodles. After the water begins to boil again, turn down to a simmer until noodles are tender, about 5 minutes. Season to taste. Serve hot topped with some fresh scallions and Sriracha to taste.

I’d like to work on my vegetable broth-making skills. Do you have any suggestions?





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