It’s day four of my first VeganMoFo and I am so excited to be participating with Urban Naturale.
VeganMoFo is a grassroots event that evolved from an international community of vegans who love
to cook, and are passionate about sharing their love of vegan food with the rest of the world.
This worldwide event features vegans hailing from over 22 countries, who pledge to post about
vegan food on a near daily basis throughout the entire month of September.
VeganMoFo’s evolution has seen it expand beyond the realm of blogs to encompass all social media
platforms: Instagram, Youtube, Twitter, and beyond.
These food writers, professional and home cooks will write about what they eat and what they cook,
all with the intention of showcasing the wide and delicious world of vegan food.
Follow along // Hashtags: #VEGANMOFO + #VGNMF15
In light of today’s prompt, my “weird foods” are nori seaweed and miso paste–although they might
not seem so weird to many of you.
For day four, I decided to share one of my favorite vegan comfort foods incorporating those items:
Asian Soba Noodle Vegetable Soup with a Spicy Miso Broth
1/2 package of Soba noodles – cooked in advance
1 cup organic kale – thinly sliced
1 cup organic broccoli – cut in small florets
1 cup organic carrots – julienned
1 cup organic mushrooms – sliced
1/2 cup organic onions – sliced
/4 cup organic yellow pepper – sliced
1 cup firm tofu – cut into small cubes
1 tablespoon organic miso paste
3 cups filtered water
Toasted Nori seaweed – thinly sliced
2 organic scallions – thinly sliced
1 teaspoon crushed red pepper
Cook soba noodles according to package directions.
Wash and prepare vegetables.
Bring water to a boil in a medium sized pot.
Add sliced vegetables and 1/3 teaspoon of crushed red pepper flakes to the pot of water.
Do not scallions and Nori seaweed.
Bring them to a boil again and then simmer about 5 minutes until done, yet firm.
Pour a small amount of vegetable broth into a cup or small bowl.
Add soba noodles to the pot of cooked vegetables.
Add a heaping tablespoon of miso to the water.
Add the miso paste solution back to the pot of vegetables.
Allow miso to simmer with vegetables for 2-3 minutes–taking care not to let it boil.
Turn off the flame.
Serve up vegetable and soba noodle soup into individual bowls.
Garnish each bowl of soup with sliced scallions, nori seaweed and crush red pepper flakes.
Eat up and enjoy!
Do you eat sea vegetables?
What are your favorite sea vegetables?
How have you used miso paste?
What are your favorite miso soup ingredients?
Share your thoughts and comments with us.