On Monday night I actually cooked. This is in itself quite a momentous occasion but even better, I decided to try my hand at miso soup which I have never tried.
I used a recipe from 101 Cookbooks which is an awesome food blog with plenty of vegan recipes. I did however adapt it a bit so am posting it here without permission :) and with my changes.
Ingredients
- 3 bundles rice noodles
- 4 tablespoons miso paste (to taste)
- 2 - 3 handfuls firm tofu, chopped into small cubes
- a handful of spinach, well washed and stems trimmed
- 1 leek thinly sliced
Method
Cook the rice noodles in salted water, drain and set aside.
In a medium sauce pan bring 4 cups of water to a boil.
Reduce the heat to a gentle simmer and remove from heat.
Pour a bit of the hot water into a small bowl and whisk in the miso paste - so it thins out a bit (this step is to avoid clumping). Unless the miso is really smooth you will have to blend it before adding.
Stir this back into the pot.
Taste, and then add more (the same way) a bit at a time until it is to your liking. Also, some miso pastes are less salty than others, so you may need to add a bit of soy sauce here.
Add the tofu, spinach and sliced leek and heat through.
Add noodles and dish up.
With that I made some tasty veggies:
Ingredients
- Chinese cabbage (about 1/3 of a head)
- 1 carrot, grated
- about half a punnet of portabellini mushrooms, sliced
- sunflower oil
- some garlic
- some good soy sauce like Kikkoman
- sweet chilli sauce
Method
Heat up oil and garlic, add veggies, add soy sauce and sweet chilli and fry till done. Damn tasty.
No comments:
Post a Comment