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Miso Noodle Soup

Miso Noodle Soup

This is from The Accidental Vegan by Gartenstein.  I didn’t expect my kids to like it but they did.  We liked the texture of the kombu.  Serves 8-10

We all agreed it was way too salty, so I’m replacing the stock with water.  Also the noodles didn’t cook as described (she said to soak them in the soup 10 min), and I ended up having to overcook the rest of the soup.  I also replaced the tofu with some chopped bok choy.

Soak in 3 quarts water until soft:

  • 4 oz. package of kombu (sea vegetable)

Meanwhile, scoop out a little of that water and use it to saute in a stock pot until onions are soft:

  • 1 onion, chopped
  • 2 T grated ginger

Chop the kombu into bite size pieces and add it to the onions with the soak water and:

  • 3 carrots, sliced

Bring to a boil and simmer 5-10 min.  Add and simmer 5 min:

  • 1/2 c soy sauce
  • 1/2 lb. frozen peas
  • 1 lb. firm tofu, cut into small cubes

Add and simmer  or soak according to package directions:

  • 1/2 lb. rice noodles
  • (you could probably add optional bok choy now)

Turn off heat.  Scoop out a little broth and blend in a small bowl with:

Return that to pot with:

  • 3 T rice vinegar

Combine and adjust seasonings.

 

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