We were having a get-together with some friends and I offered to bring something over. They suggested soup. I initially thought I would do something simple like my Cardamom Cauliflower Soup or perhaps my French Onion Soup. I wanted to change things up a bit though. It’s been pretty cold around here and I’ve been craving spicy Asian noodle soups. My Bon Appétit Magazine had just arrived and I was drooling over the rice noodle soup on the cover.
Having looked through various recipes for inspiration, I decided to come up with my own vegan soup recipe. I had some miso on hand as well as shiitake mushrooms. I knew I could pull something together.
I began by sautéing up some shallots, garlic and ginger in a little bit of sesame and canola oil. As they softened, I added some cubed extra firm tofu and some sliced shiitake mushrooms, along with the whites of the scallions. I let everything sear and soften. The smell coming off the pot was amazing.
I stirred in some chili garlic paste and added some vegetable broth to the pot. I then added a strip of Kombu to the broth mixture. Kombu is a type of seaweed that adds amazing flavor to soups.
Next, I stirred in some miso and tamari to the mix. I tasted the broth a bit to see if it needed additional spice. I like heat, so I added a couple of squirts of Sriracha.
Next, I added some spinach, shredded daikon and shredded carrots. The spinach cooks up fast. At that point, the soup smelled amazing and I really wanted to dig in. I let the soup simmer for about a half hour. I then ladled in to a bowl over some gluten free soba noodles.
This soup is perfect. It’s great for these cold winter days. Add some extra sriracha if you want an extra kick.
- ½ tbsp. rice bran oil
- 2 tsp. sesame oil
- 2 shallots, chopped
- 4 inch piece of ginger, peeled
- 4 cloves garlic, peeled
- 2 scallions, chopped (whites and light green only)
- ½ pound extra firm tofu, drained and cubed
- 10 oz. shiitake mushrooms, sliced
- 2 tsp. chili garlic paste
- 10 cups vegetable or imitation chicken broth
- 1 6-inch strip of kombu
- 2 tbsp. white miso paste
- 1 tbsp. tamari or soy sauce (can adjust taste)
- 1-2 tbsp. sriracha (optional, to taste)
- red pepper flakes (optional, to taste)
- 1.5 cups shredded carrot
- 1.5 cups shredded daikon
- 2-3 cups packed spinach leaves (could also use kale or mustard greens)
- Soba noodles (optional, to serve)
- Process the garlic and ginger in to a paste in the food processor.
- Heat up the oils in a heavy bottom soup pot.
- Add in the garlic, ginger and scallions and saute for a few minutes to soften.
- Add in the mushrooms and the tofu and saute for several minutes.
- Stir in the chili paste and add in the broth.
- Mix in the miso paste and tamari and taste the soup a bit. Add additional sriracha or red pepper flakes for extra heat.
- Add in the shredded veggies and spinach and cover the pot. Let the soup simmer for about a half hour.
- Serve over soba noodles.