V. Planet: Wakame And Soba Noodle Soup

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* Exported from MasterCook *

 

Wakame And Soba Noodle Soup

 

Recipe By : Vegetarian Planet by Didi Emmons, page 274

Serving Size : 4 Preparation Time :0:00

Categories :

Amount Measure Ingredient -- Preparation Method

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7 cups water

1 ounce wakame sea vegetable

2 cups sliced onions

1 1 inch fresh ginger piece

sliced into 6 thin rounds

6 ounces dried soba noodles

2 cups chopped carrots

1 tablespoon dark sesame oil

8 ounces silken tofu

cut into 1/2-inch cubes

1/2 cup finely chopped scallions

1 tablespoon rice vinegar

OR a bit more -- to taste

2 tablespoons miso

OR a bit more -- to taste

salt to taste -- (optional)

 

Serves 4

 

Wakame a sea vegetable (the politically correct term for seaweed), gives

this dish the aroma of a Japanese seafood stew. Combining the wakame with

soba (Japanese buckwheat noodles), carrots, tofu, and scallions, this

hearty soup makes an easy one-dish dinner, though you might add a salad or

dessert.

 

Wakame and soba are available in whole-foods stores and Japanese markets;

you may even find soba in your supermarket.

 

1. In a large pot, combine the water, wakame, onions, and ginger. Over

medium heat, let the mixture simmer for 20 minutes.

 

2. Meanwhile, bring a large pot of salted water to a boil. Add the soba

noodles, boil them for 4 to 5 minutes, then drain them and rinse them with

cool water. Set the rinsed soba aside.

 

3. Add the carrots to the simmering wakame liquid, and continue to simmer

for 10 more minutes. Add the noodles, sesame oil, tofu, scallions,

vinegar, and miso. Taste the soup, and add a little salt, vinegar, or

miso, if you like. Ladle the soup into large soup bowls (discarding the

ginger or leaving it in the bowls), and eat it with spoons.

 

Variation: Peel and halve lengthwise 4 inches of daikon radish, then slice

the halves crosswise into thin half-moons. Add the daikon to the soup with

the carrots in step 3.

 

 

 

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