Vegan Mofo # 6
Off to a late start again. My days are off because I don’t get to bed until morning. I have always been a night owl.
I wasn’t all that hungry so I opted for a quick and easy late night meal (late night meal is yasik in Korean) – Misoba! Misoba is my name for miso soba noodle soup. I know that miso is Japanese and not Korean, still it’s convenient late at night. Sometimes I do use doenjang (fermented Korean soybean paste) to make ramyeon, however I tend to cook that for much longer than miso. We’ll save that for another time.
There isn’t anything like a great bowl of miso soup. Especially on a cold night. The best thing about it is you can put whatever you have on hand or whatever desired ingredient that you love to make it as hardy or as light as you feel. When it’s late and you have had a long day or just came in from a fun night, making a dish like this can hit the spot. The vegetables I add always change due to whatever I may have on hand. Just imagine all the flavor combinations that can be created with even the simplest of seasonings whether it’s the use of fresh or carmelized onions or onion powder. Even ingredients like minced garlic or garlic powder. How about some parsley, cilantro, or basil. Or even some baked tofu or tempeh. The choices are endless! The point is to use your imagination, enjoy yourself and have fun being creative. Cooking is really simple especially in this case. Boil noodles. Rinse. Heat water. Add any ingredients you want. Add miso. Add noodles, ingredients you added and broth to a bowl. Get some chopsticks and serve. Now see how simple that is?
- 2 bundles Japanese Buckwheat Noodles
- 4 teaspoons brown rice miso (dark variety aged 1 1/2 - 2 yrs)
- 2 cups water
- 2 Field Roast smoked tomato deli slices, cut into strips
- Any vegetable you want (I used a little carrot, peas, and shredded purple (red) cabbage
- nori (optional) shredded
- green onions (optional), chopped
- Prepare Japanese Buckwheat noodles according to the instructions on the package.
- Place the two Field Roast deli slices on a cutting board. Cut into strips (of your choice of size)
- Thinly shred some cabbage in any amount you like.
- Steam any amount of any vegetable you like.
- Cut strips of any size of nori with kitchen shears or chef's knife.
- Boil water.
- Turn off burner.
- Add the 4 teaspoons brown rice miso.
- Place half the Japanese buckwheat noodles into a soup bowl. Place strips of deli slices on top. Next add the shredded cabbage. Add vegetables of your choice. Finally, add the nori, if you are using it. You can also add chopped green onions.