February 2009


Yes, it’s that vegan thing again…  *sigh*….  But boy howdy is this good!

This is loosely stolen from La Dolce Vegan!, by Sarah Kramer. Get the book. It rules.

…Also loosely stolen from Very Vegetarian by Jannequin Bennett.  I’m all about combining recipes, y’all…

 Ingredients:

4 c water
1 t minced garlic
1/2 med onion, thinly sliced
1 1/2 t grated ginger
1/2 c shredded or julienned carrots
1 c thinly sliced shiitake or button mushrooms
1/2 sheet nori (seaweed), cut or torn into small pieces
2 green onions, thinly sliced
2 T tamari or soy sauce
1 pkg udon noodles
1 block firm or extra firm tofu, cubed
3-4 T peanut or canola oil for frying
4 T miso
1 T water
Eden Shake or gomashio

 

Directions:

  1. Heat up frying pan over med-hi heat.  Add oil.  Fry tofu, turning once in a while, until all sides are browned.  Drain/put aside for later…
  2. In a medium soup pot on high heat, bring water to a boil.  Add the seaweed and tamari/soy.  Remove from heat and let sit for 15 minutes.  (Or if you have some dashi prepared and you aren’t vegan, then use that.)
  3. Add garlic, onion, ginger, carrot, and mushrooms.  Simmer until the carrots are barely tender, about 5-10 min.
  4. Add the green onions and veggies.  Simmer for about 5 more minutes.
  5. In a small bowl, stir together miso and 1 cup of the hot soup stock as prepared above.  Stir until miso is smooth.
  6. Add the miso and tofu to the soup stock.
Soup is good food...

Soup is good food...

 

    7.    While the soup is cooking, make the udon noodles as per the directions on the package.  
    8.  Once done, add noodles to a big soup bowl, then ladle soup over noodles. Garnish with gomashio or Eden Shake, and enjoy!  

     

    Doesn't this look awesome?

    Doesn't this look awesome?

     

     

     

     

    He likes 'em!

    He likes it!

OMG this is so awesome. The original recipe has regular soba noodles. But you KNOW I couldn’t just leave it like that! Oh no. It’s green tea soba noodles for me, baby!!!

On to the recipe:

Ingredients:

4 T soy sauce
2 t mirin
2 t brown sugar
2 t grated ginger
1 T water
2-4 salmon filets

 

Salmon and marinade ingredients

Salmon and marinade ingredients

3.5 oz green tea soba noodles
2 T veg or canola oil
1 box frozen veggies, as close to an asian mix as possible.
1 green onion, thinly sliced

 

The noodle part

The noodle part

Eden shake or gomashio or sesame seed/seaweed/salt mixture.

 

Eden Shake!!!

Eden Shake!!!

 

 

 

 

Directions:

1. Mix the soy sauce, mirin, ginger, and water together and marinate the salmon in the fridge, covered, for at least 1 hour.

 

You're soaking in it!

You're soaking in it!

 

 

2. Bring a pot of water to a boil and cook the soba noodles according to directions, then rinse under cold water and drain.

3. Heat frying pan. Add oil. Add salmon filets, reserving the marinade, and cook for 3-4 minutes per side.

 

Can't you just taste it???

Can't you just taste it???

 

 

4. While the salmon cooks, heat a wok or skillet over high heat. Add oil, and stir fry the veggies until cooked.  (You can also cook the veggies first and set them aside.  Whatever floats yer boat.)

 

Aren't they pretty?

Aren't they pretty?

 

 

5. Reduce the heat to med-low, and add the reserved marinade, cover with a lid and cook for 3 minutes.

6. Add the green onions and noodles and stir to mix well and heat through.

 

Mix it up...

Mix it up...

 

 

7. Serve salmon filet on a bed of the veggie/noodle mixture. Sprinkle with Eden Shake. All kinds of yumminess!

 

Holy crap this is good.

Holy crap this is good.

Rainbow cake y’all… Dig it…

(I made this for an officemates birthday today!)

Outside...Meh..

Outside...Meh..

Inside...YUM!

Inside...YUM!