wash.the.dog

Udon and Kale Miso Soup

A couple of months ago, as the very literal chill of winter was starting to creep into my bones, all I wanted in the world was a big bowl of brothy noodle soup. And ever since that fateful night I have made this very soup at least twice a week, varying the recipe slightly each time based on what I had on hand. Just this morning I even bought the comically sized bowl necessary to finally eat an entire 5 cups of soup in one sitting. 

I’ve made it with oblong sliced carrots, spinach and peas, mushrooms and broccoli, and then like today, a simple handful of green kale and scallions. The star of this soup is most definitely the broth, but the noodles will keep you coming back. I prefer udon, thick and chewy, but I’ve also succumbed to college nostalgia and used ramen on occasion as well.

This is what you will need:

• 6 cups water
• 1 vegan bouillon cube
• 3-4 dried shitake mushrooms
• 1-2 tablespoons brown miso
• 2 handfulls kale, trimmed and washed
• pinch of red pepper flakes (optional)
• 2 scallions, chopped, both white and green parts
• 3 oz. of noodles
• heavy splash of shoyu to taste

Add the dried mushrooms to the water and bring to a boil. Once boiling, add pepper flakes and bouillon cube. Once the cube is disolved add the noodles to the boiling water and cook for 3-4 minutes, adding the kale to the pot with about 1 minute remaining. Turn down the burner to low and ladle 1/4 cup of broth into a separate small bowl. {Miso should not be boiled nor added directly to a big pot of liquid} After thoroughly mixing the miso with the set-aside broth incorporate it back into the pot along with the scallions, and stir. 

Pour soup into a big bowl and add shoyu to taste. 

* When using more hearty vegetables like carrots or broccoli, add them to the boiling broth along with the noodles. 

There are tons of variations of this very soup. The trick is to find one that suits you, but this is a very good place to start.

Brit

Pesto Soup with Gnocchi, Beans and Greens 

Just a couple of notes: In lieu of arrowroot or cornstarch I used one small red potato to achieve the creamy texture and I think it worked really well. I also sprinkled toasted pine nuts to the top, ending in zero disappointment - as if pine nuts ever could do such a thing anyway…

Happy New Year.

Recipe found here.

garden-of-vegan:

Garden of Vegan - Breakfasts from October

https://www.facebook.com/stephjohnnyphoto

Can I be on vacation forever? I make such wonderful food when I actually have time, not to mention it makes me so happy.

My very first round with baked tofu was part of a garlic soba noodle dish that combines Asian and Italian standards like a boss: rainbow chard, scallions, radishes, and heaping spoonfuls of Parmesan cheese. The shining star, however, was the tofu. And it was actually a lot easier to execute than I thought it would be. More importantly, it tasted spectacular. 

Parmesan-Crusted Baked Tofu

Preheat the oven to 375 degrees. Lightly beat 2 eggs in one small bowl, and then in a shallow dish combine 3/4 cup breadcrumbs, 1/4 cup Parmesan cheese, and a fat-fingered pinch of salt. Dip slices or cubes of tofu into the eggs, making sure to coat the tofu completely, and then immediately into the dry mixture just the same. Place on a parchment-lined baking sheet, and turn occasionally in the oven until golden brown. 

I really enjoy learning a completely new application for a food item I’ve been preparing with confidence for years, no matter how silly it makes me feel. It’s refreshing.

Dill and Zucchini: An Unlikely Partnership

At Steve’s recommendation, I recently got on board with the zucchini/dill combination. Since finally giving up fish (dill’s one true love) I’ve missed the herb, and well, vacation has made me adventurous!

And a little bit fat if we’re being honest. 

My version is adapted from 101Cookbooks, and I really only made a few changes based on what I had available. For one, I only had one zucchini [Next time, I will pat it down after shredding it as it made the quinoa a little wet.], and instead of currants I used raisins. Finally, I nixed the cheese altogether because if possible, I like to keep it dairy-free. The toasted sesame seeds were my unexpected favorite. I love toasted seeds. 

If I had to go to work tomorrow (shameless plug, I know), I would totally pack this for lunch. 

TLTs with Homemade Pesto on Sourdough

It’s a seasonal treat, but every time I eat it I sure wish it wasn’t. TLTs are best, in my opinion, with juicy heirloom tomatoes, sliced just-ripe avocados, and crispy tempeh,  smooshed (lightly, if more patient than myself) between two thin pieces of sourdough bread. This time, I also added a thick homemade basil pesto spread that really added a nice pop of flavor. 

And yes, that is my dog begging for food at the dinner table. We are terrible parents.