Sunday, August 28, 2016

Eclectic Miso noodle veggie soup

Hey Mindfoodists,

Today I got a little too excited making a miso soup. That basically sums it up.
I was trying to cook a miso soup and it just turned into a sort of asian fusion veggie dish. Beautiful though, and so flavourful. The key to making this recipe amazing is knowing when to add each group of veggies and not cooking any for too long to keep the texture and leave it with a nice bite to it. I made enough to feed a family. Just keep this in mind.

1 package of rice noodles
1 package dried shitakee mushrooms
1-2 organic carrots
1 red bell pepper
a small onion or scallion
A few broccoli florets
1/2 block of tofu (I used silken, which feel apart and almost had an eggy feel, very nice)
a handful of dried seaweed (I love seaweed so I always go way over board. Keep in mind it grows to 4x its size)
Black Sesame
A dash of Soy Sauce
2-3 tbsp miso paste
1/2 tsp lemon grass paste

Heat about 3 cups of water in a sauce pan and chop your veggies.
Add the miso and the lemon grass paste and then your veggies.
I usually add the broccoli and the onion a little sooner then the rest, because I like them more cooked, but I always say that its best to trust your intuition when it comes to stir-fries or any dish  where your veg runs into the danger of becoming soggy.

Prepare your shitakees and your seaweed according too instructions, which for the shitakee usually is washing it thoroughly and soaking them in water before adding them to cook with the veggies, and for the seaweed just soaking them for 2 minutes, which is why I add them in the end once I have already served the soup onto my plate, because I love the texture of seaweed and want to to keep all the vitamins and minerals alive.

Depending on what type of tofu you use you add it to the sauce pan either in the beginning, if you are using regular film, or towards the end, if you are using silken tofu.

The rice noodles should also be added 2-3 minutes before you take it off the stove, because they should not be soggy or falling apart and remember you are making soup, which is hot... Obviously. And everything will continue to cook lightly once its already on your plate, because its... well, hot.

So you see this dish is all about timing, so stay alert and don't be afraid to sample it along the way.

Stir occasionally and add water if necessary, and once it looks ready (trust your inner guide or call me if you have my number), serve it and add a splash of soy sauce and some black sesame.

Hope you enjoyed todays post, as always leave a comment if you try this out, or take a photo and tag me on Facebook, Instagram, etc.
All found under @theminfoodist or @mindfoodist on Insta.

Love you all dearly,

Your Mindfoodist x


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