Thursday, October 15, 2009

Miso soup with vegetables and yuba

A very basic miso soup with soba noodles and stir-fried vegetables, this was mild and warming (until I added hot sauce, and then it was just warming).

Serves 1

For the soup:
2 cups mushroom dashi
2 tbsp soy sauce
2 tbsp light or medium miso paste

For the stir fry:
3 cups mixed vegetables (I used bean sprouts, scallions, fresh mushrooms, finely sliced leeks, and watercress)
1/2 cup cubed soft tofu (or in this case, reconstituted "stick-type" yuba)
1 tbsp sesame oil

1 package soba noodles

If you don't have the dashi already made, here's a quick recipe:

Kombu mushroom dashi:
Simmer 5 dried Chinese mushrooms in 4 cups of water for half an hour. Add one postcard-sized piece of kombu and simmer (don't boil) a further 5 minutes. Strain the resulting liquid through a fine cloth to get your dashi. The mushrooms and kombu can be reserved for another use.

Cook the soba noodles in boiling water, watching them carefully and adding one cup at a time of cold water when they begin to boil over. Depending on your noodles, you should have to do this twice or three times, until they are just tender. Remove from heat, drain, and run cold water over them to rinse off the starch and stop them from sticking together. Put aside.

Into the same pot, pour your dashi, add the soy sauce, and heat almost to boiling. When you can see little bubbles begin to form on the bottom of the pot, spoon the miso paste into a very small metal sieve and lower the sieve partially into the hot dashi, stirring and pressing the miso through the mesh and into the soup. There may be some solids left over; these should be discarded. Keep the stock warm but don't let it boil.

Now quickly do the stir fry. Heat the sesame oil in a wok or skillet, and, when hot, add the vegetables and tofu all at once (or almost all at once; very tender vegetables like bean sprouts can be added right at the very end) and stir and flip constantly until almost done; they should be tender-crisp and not caramelized; this will only take a few minutes.

To assemble the soup, place the noodles in the bottom of a large bowl, arrange the stir-fried vegetables on top, then pour over it the very hot but not boiling miso soup. Sprinkle with sesame seeds or add hot sauce or other condiments if you like, and enjoy!

4 comments:

  1. Oh wow. I could use that right about now. Looks delicious!

    ReplyDelete
  2. This looks fabulous. I hope I can find something vegan and delicious like this when I head on over to Japan next month!

    ReplyDelete
  3. So inspiring! And tasty-looking

    And thank you for the Kombu mushroom dashi recipe!
    Now I know what to make with the yuba sticks in my pantry :)

    ReplyDelete