Thursday, February 11, 2010
Last week I had a serious craving for some warm comforting Udon noodle soup, especially since it was supposed to rain all weekend. I decided I would give it a try using some veggies from our CSA. I got all my inspiration from recipes found on TasteSpotting (Nourish Network and Not So Humble Pie specifically).
I really wanted to make my own Dashi (traditional Japanese soup base made with Kombu and Bonito Flakes - seaweed and dried smoked Bonito fish) but my local co-op doesnt carry any fish based products so I got a vegetarian Dashi base. You can find a simple recipe for Dashi here.
CSA Udon Soup
6 oz Cremini mushrooms sliced (Shitake would be delicious)
1 small bunch baby kale, collards and spinach sliced
2 carrots sliced in rounds
1 Diakon radish sliced in rounds
1 package organic fresh garlic udon noodles (Ohana brand)
3/4 cup vegetarian Dashi concentrate
3 3/4 cups water
1 tsp mellow white Miso (optional - but make sure to buy the high quality refrigerated kind - it tastes better and is better for you)
Dash of rice vinegar
Dash of soy sauce
1 green onion sliced
I started by sauteing the mushrooms in sesame oil until browned, then added the kale, collards and spinach, cooking for another 6 minutes. Once cooked, I removed the greens and mushrooms and placed them in a bowl. I put the Dashi concentrate, water, soy sauce and rice vinegar in a pot and waited for everything to come to a boil. Once everything was boiling, I added Diakon, carrots and the noodles (cooking according to package directions about 6 min). After the timer went off, I added the mushrooms and greens, then turned off the heat. I removed about 1/4 cup of the liquid and mixed this with the Miso, then added everything back into the pot mixing thoroughly. Ladled into bowls, added the green onion and done! Super simple, delicious and pretty darn healthy. Its a really good way to get veggies into a meal. I ate leftovers on Saturday and it tasted even better.