Recipe Level: Creative | Recipe Speed: Average | Season: Spring/Summer | Type: Soup - Hot | Diet: Vegan/DF
½ package soba noodles
Sunflower oil, or another kind of oil that you prefer
1 package of mushrooms
1/2 block tofu
1 medium-sized bok choi
1 tablespoon tamari or soy sauce
1 tablespoon rice wine vinegar
4 tablespoons miso, plus more to taste (we like either of the varieties from Rhapsody, which is made in Cabot)
1 scallion (optional)
Toasted sesame oil, to taste (optional)
Boil water in a medium pot, add salt until the water tastes nice and briny, and cook half of the soba noodles according to the package directions. Once they’re done, rinse them in cold water, coat with a small amount of sunflower oil, and set aside.
Wash the carrots, trim off their ends, cut them in half to make two carrot “logs,” and then cut those halves lengthwise. Cut the carrot sections into half-moons.
Remove the stems from the mushrooms, and add them to the “stockpile” you keep in your freezer. (If you don’t already have one, you can start one, now! Just store vegetable scraps in a bag or other container in your freezer, and throw them in when you make stock. Don’t make stock, yet? We’ll give you a couple recipes, next week!)
Trim the stem end of the bok choi so there’s no brown, and peel off the individual leaves. Cut them into strips the long way.
Heat sunflower oil in a medium-sized, heavy-bottomed pan. Add the carrots first, sprinkle with salt, and cook, stirring, until they start to tenderize, around 4 minutes. Add the mushrooms and tofu, sprinkle on more salt, and continue stirring. After another three or so minutes, add the bok choi. Cook until the green of the choi is a little brighter, and the leaves are slightly wilted.
Add enough water to cover the vegetables and tofu, 1 tablespoon tamari, and 1 tablespoon rice wine vinegar, and bring to a simmer. Turn off the heat.
Slice the scallion into thin rounds. Portion the soba noodles into bowls, and top with scallion. Drizzle on toasted sesame oil.
Ladle about ½ cup of liquid from the pot into a bowl, and add miso paste (this is easier than adding a blob of miso directly to the soup pot, and then trying to get it evenly dispersed). Stir until blended, and pour the miso into the soup pot.
Taste the soup for seasoning. If it’s not salty enough, you could add more tamari, or more miso. If it needs to be brighter, add additional vinegar. If you’d like it to be nuttier, you can splash on extra sesame oil.