French Lentil Soup Recipe. 15 Minute Udon Miso Noodle Soup. Monday, July 19, 2010 Fast food Japanese style!
Start to finish, this healthy and light Japanese Udon Miso Noodle Soup takes less than 15 minutes. Udon noodles are white, fat ‘n slighty chewy, wheat-based noodles from Japan. You can find them in the refrigerated section of your Asian grocery store and many regular grocery stores. They also come in dried noodle form too, but I prefer the fresh, already-cooked noodles. The type of mushrooms I used in the recipe is called shimeji mushrooms, or white beech mushrooms. What makes this udon miso soup so flavorful is the addition of miso.
Here’s a short video of how to make Japanese Udon Miso Noodle Soup with a great tip on what NOT to do with miso. So this recipe is from Cat Cora’s Classics With a Twist cookbook. Since I was in NYC when Cat was in Tampa, my assistant attended and got a chance to interview her. Store fresh udon noodles in the refrigerator or in the freezer. Miso Soup Recipe. This is the miso soup recipe that nourished me back from illness.
Remember when I was sick last month? Well, after a couple days of nothing but crackers and popsicles, it was miso soup that eventually brought me back to the land of functioning human beings. The first few pots were simply a couple tablespoons of light, mild white miso paste whisked into water with a pinch of salt - but I began to build from there. A handful of tiny tofu cubes went into the next pot, and noodles into the pot after that.
Little by little I started to feel like myself again. Vegetarian Pho (Vietnamese Noodle Soup) There are few better comfort foods than Vietnamese phở.
When I'm on the verge of a cold or in need of a culinary pick-me-up, I sit down to a restorative bowl of aromatic broth, slippery rice noodles, and fresh, customizable garnishes. Between the broth, noodles, and assorted garnishes — like onions, herbs, chiles, and lime — phở (pronounced "fuh" not "foe") is a wonderful interplay of textures and flavors. Traditionally, the soup is made with beef or chicken bones. Kale and Roasted Vegetable Soup Recipe. North African Chickpea and Kale Soup. If it seems to you like I’ve been making lots of soup lately, you’re right.
Not that it’s been especially cool here, but once there’s even a hint of Fall nip in the air, I crave nothing more than a hot bowl of soup. I haven’t wanted to even glimpse a salad; give me all my veggies immersed in a comforting bowl of broth! I firmly believe that simmering in soup is one of the healthiest ways to cook vegetables. Unlike boiling or even steaming, to a certain extent, all of the nutrients remain in the broth to be eaten along with the vegetables. And did you know that cooking actually increases the nutrients available in some vegetables, including carrots? This particular soup is a nutritional powerhouse. But don’t try this recipe because it’s good for you; try it because it’s delicious: exotically seasoned with cumin, saffron, cinnamon, ginger, and allspice, yet not overwhelming or hot-pepper spicy. Okay, I made up the North African part.
Ingredients Instructions Notes Makes about 6-8 servings. Tortilla Soup with Pinto Beans. I’m coming up for air.
I’ve spent the past couple of days working on the redesign of Fatfree Vegan Recipes, the website that spawned this blog. Although the really tricky stuff like coding and css and, for all I know, nuclear particle acceleration was done by a very talented web designer at E. Webscapes, I’ve had the incredibly mind numbing (and eye straining and finger cramping) job of copying and pasting all of the old recipes into the new format. I’ve had my daughter helping me, and so far we’re only up to number 76 of 1300, a realization that makes me want to run screaming into the street. I don’t trust myself to do any more right now (letters are starting to slide around on the screen), so I thought I’d take a break from all that and post you a recipe. Unfortunately, posting a recipe requires looking at a screen, and the letters are starting to slide around here too (a few are even break dancing). I hope you’ll enjoy it. Ingredients Instructions Toast the chiles. Spinach and soba noodle soup. This soup comes together in a snap yet is deeply flavorful.
Just the thing for a cold weeknight. Lately I’ve been adding wakame flakes for a sea vegetable health boost. They come dehydrated in the asian aisle of most higher end grocery stores. Beware, when the package says, “one teaspoon equals one serving… will expand over 20 times,” they really meant it. The first time I tried these I was sure that was a misprint and I tossed in a heaping handful or two and had cups upon cups of rehydrated sea greens. adapted from marthastewart.com INGREDIENTS: