- 1 tsp toasted sesame oil (for flavor // plus70 more to taste)
- 2 Tbsp tamari or soy sauce (plus more to taste
- 6 cups vegetable stock (DIY or store-bought)
- 1 Tbsp white or yellow miso paste (ensure vegan friendliness on package)
- Smoked tofu
- Pak Choy
- 13-inch piece ginger (peeled and diced)
- 1 medium yellow onion (coarsely chopped)
- 5 cloves garlic, roughly chopped (5 cloves yield ~2 1/2 Tbsp or 18 g)
- Explore Cuisine Edamame Spaghetti
- Heat a large pot over medium-high heat.
- Once hot, add oil, garlic, ginger, and onion. Sauté, stirring occasionally for 5-8 minutes or until the onion has developed a slight sear (browned edges).
- Add your mushrooms until softened
- Add 1 cup (240 ml) of the vegetable broth to deglaze the bottom of the pan. Use a whisk (or wooden spoon) to scrape up any bits that may have stuck to the bottom to enhance the flavor of the broth.
- Add remaining 5 cups (1200 ml) vegetable broth, tamari or soy sauce – stir.
- Bring to a simmer over medium heat, then reduce heat to low and cover. Simmer on low for at least 1 hour, up to 2-3, stirring occasionally. The longer it cooks, the more the flavor will deepen and develop.
- Taste broth and adjust seasonings as needed, adding more soy sauce or sesame oil if desired. Add the miso paste at this time.
- When you’re 30 minutes from serving, prepare any desired toppings
- Fill a large saucepan or pot with water and bring to a boil and cook according to package instructions – about 4-5 minutes. Drain and set aside.
- Strain broth and reserve mushrooms for serving
- To serve, divide noodles between four serving bowls. Top with strained broth and desired toppings, such as carrots, pak choy, green onion, or seared tofu. Serve with chili garlic sauce for added heat.
There are no comments for this article. Be the first one to leave a message!