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May. 10th, 2005 @ 10:52 pm asian vegetable soup
Current Mood: fullfull
Current Music: olivia tremor control
i bought some concentrated soup stock used for making udon at the asian market yesterday, and today i tried it out by inventing a recipe! it's sort of fusion. i just used the veggies i found in my fridge, so feel free to substitute whatever. this can be made vegan (that's how i made it, but i think it would have been great with some strips of omlette in it).

start with:
a few tablespoons of peanut oil
one onion, cubed
some mushrooms
, dry (soaked in warm water til reconstituted) or fresh (shiitakes are especially good in this)

saute the onions/mushrooms in the oil for a bit in a big pot.

fill the pot half way with udon broth or any other asian style broth. miso broth would work too. or if you want it really simple, you can also use three or four packets of instant ramen flavoring, but it's not vegetarian and full of msg. tastes yummy though.

then add veggies:
celery
carrots
spinach
broccoli
baby bok choy


and other things:
cubed tofu
chick peas and/or soy beans


let it simmer until the veggies are all cooked.

finally, a five minutes before you want to eat it, add four or so packages of ramen noodles. don't add the flavor packets, unless you want to use them instead of separate broth.

cook until the noodles are the softness you like.

garnish with green onions cut horizontally (in strips) and/or cilantro.

add soy sauce and red rooster chili sauce to taste.

enjoy!
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