Ingredients (use vegan versions):
- 2-3 tablespoons unrefined sesame oil (not toasted, or use canola oil if you don't have)
- 3-4 medium carrots, sliced 1/2 inch or so
- 1 small sweet potato if you have, cubed
- 1 heaping tablespoon nutritional yeast
- 3-4 thick slices ginger
- 1 piece kombu
- 6 cups water
- 1/2 cup or so frozen peas
- 1/2 cup or so frozen broccoli florets or green beans cut into small pieces, if you have
- 1 block regular firm tofu (or soft), cut into cubes
- 3-4 tablespoon miso (I use a combination of red and golden)
- 1/2 to 1 teaspoon toasted sesame oil (to taste)
- 1-2 tablespoon tamari, to taste
- 10 shredded baby spinach leaves
Directions:
Bland Alert: My children (ages 5 and
3) love this soup and have been eating
it for years. My husband is less of a
fan, probably because it is not that
exciting.
At the time you begin to prepare the
soup, bring a separate medium sized
pot of salted water to boiling and
cook about 8 ounces udon or soba
noodles. When the noodles are done,
drain and rinse with cold water until
the soup is ready.
In a 4 to 5 quart soup pot, heat the
oil and saute the carrots and sweet
potatoes if using. I usually let them
cook and soften for about five
minutes. Sprinkle on the nutritional
yeast and add the ginger. Let it cook
for another minute or so, then add the
water and kombu. Bring to a boil over
high heat, then turn the heat to
medium and simmer for a good ten
minutes, until the carrots are soft.
Add the broccoli (if using) and a few
minutes later add the peas. You might
need to raise the heat after adding
the vegetables to return the soup to a
simmer. After the vegetables simmer
for a couple of minutes, add the tofu
and let the soup return to a simmer
for another minute or two.
Put the
miso in a cup and stir in a couple of
spoonfuls of soup broth to the miso
until it is liquidy and not lumpy.
Turn off the heat and mix the miso
into the soup to taste (I usually use
a lot). Add the tamari and a couple
of drops of sesame oil (it quickly
overpowers everything so I usually
just put in a couple of drops).
To
serve, first put the noodles in a
shallow bowl, then put a couple of
pieces of shredded spinach on top.
Ladle the soup over the noodles. Pick
out the kombu and ginger and discard.
Serves: 4-5
Preparation time: 30 min tops
|
