Noodle soup is something that is beautiful and wonderful and easy to make! This particular soup is my absolute favorite and it will make you feel wonderful. The combination of miso and seaweed will bring you magic and health.
For this soup, you will need:
1 tbs oil (sesame oil is great for this soup, but use what you're got)
1 onion, chopped
1/2 package of tofu
1/2 package of noodles (I use whole wheat fettucini, but soba noodles are good too)1/2 c dried wakame or arame (you can make this if you don't have seaweed, but it will not be as wonderful)
1/2 c dried shitake mushrooms (you can also use fresh mushrooms and they don't have to be shitakes)
1/2 inch piece of ginger
2 or 3 tbs miso paste (I use a combination of red miso and barley miso, but use whatever floats your boat- the lighter a miso paste is, the sweeter it will taste, the darker it is, the saltier it will taste)
the juice of 1/2 lemon
chopped parsley, to taste
6 c water
Note: Feel free to add more vegetables like celery, broccoli, kale, parsnips, whatever makes you smile.
Press your tofu. Tofu is better if you can get the water out of it before cooking. To do this, place your block of tofu on a plate and place a similar plate on top of it. Now, put something kind of heavy (I use a tea kettle, half full) on top of your second plate- be careful that you have something that won't fall off and leave pieces of itself all over the floor. This is the voice of experience. Go ahead and chop your vegetables while your tofu is pressing. Heat your oil in a large soup pot on medium and add your onions. While they are getting warmed up, get your tofu out from between the plates and chop it into bite-sized squares. Add your tofu to the onions and saute until tofu is lightly browned and onions are translucent.
Now, add your water, mushrooms, carrots, and wakame. Let this boil for about 5 minutes and simmer for as long as you like. If you're very hungry, go ahead and cook your noodles (boil for about 8 minutes). Drain your noodles and pour them into your soup. You are ready to add your miso when the seaweed and mushrooms are soft. To add the miso, dip out about 1 cup of broth from your soup. Place the paste into the water and let it soften. While it softens, you can either chop your ginger very finely or press it through a garlic press and add it to the miso mixture. When the miso is soft (it takes varying times, depending on the type of miso you use), stir it around with a fork until it has mixed well with the water and then pour it into the soup. Take care not to boil your miso, as boiling will kill the enzymes and you won't get the groovy benefits of eating miso. To finish the soup, squeeze your 1/2 lemon on top and add your chopped parsley. Feel free to eat many many many servings. It's fantastic!
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