This tasty soup can be fortified with cubed tofu or tempeh for increased satisfaction. Serve with thin sliced cucumbers dressed in rice wine vinegar and toasted sesame oil, and a fruit plate for dessert.
Serves: 4
Cook Time: 25 minutes
Ingredients:
1- 8 oz package dried udon noodles
1 tblsp salt
1 tetra pak carton of organic chicken or veggie broth
2 cloves garlic, peeled, de-germed, and minced
1” knob of ginger, peeled and minced
2 tsp toasted sesame oil
2 tblsp fish sauce (optional)
1 tsp wakame or arame seaweed (optional)
8 oz firm tofu or tempeh, cubed into dice size (optional)
½-1 bunch dandelion greens, chopped into bite size pieces (or 3-4 bok choy if dandelion greens are not available)
3 tblsp. Miso paste of choice (try organic)
Soy sauce to taste
Instructions:
- In a medium sauce pot, fill with water, add salt, and heat to boil. When boiling, add udon noodles, and cook according to directions (minus 3 minutes- you want the noodles slightly undercooked). Drain and set aside.
- In a large soup pot, head the sesame oil over medium heat, and add the garlic and ginger. Saute until the garlic starts to brown; add the broth from the tetra pack. Add the semi-cooked noodles, and bring to a mild boil (3-4 minutes).
- Add the leafy greens, and the optional ingredients (seaweed, tofu, fish sauce). Let cook for another 2 minutes. Turn the heat off (or cook until the noodles are done to your liking).
- Remove about ½ cup of broth in a pyrex measuring cup and let cool for a minute. Mix the miso paste into this reserved broth, whisking with a fork to eliminate any lumps. When fully emulsified, add back to the large pot of soup, and stir to incorporate. Do not reheat the soup or you will cook the precious probiotic bacteria found in the miso. Taste the soup for seasoning; add soy sauce if more salt is needed.
- Enjoy served up quickly in four large bowls, with chopsticks if you are feeling adventurous!
- Reheats well for a quick meal the next day.
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