Vegan Dinner Miso Soup

Vegan Dinner Miso Soup

Last week, after the storm headed toward the front range was dubbed a “bomb cyclone,” we woke up to rain. And it rained and rained until about 10am when the temperature dropped and the winds started and it began to snow sideways.

It was a perfect storm for Miso Soup.

Vegan Dinner Miso Soup

Miso soup is that brothy, extra light soup you get before your sushi shows up at a restaurant. It’s so cozy, and miso paste gives the broth a complex flavor. But typical miso soup is light — really nothing more than an appetizer. With this recipe I sought out a miso soup that was filling. Something you could have as a meal when you’re snowed in.

Traditional miso soup usually has a few bites of tofu, and pieces of wakame. We added: shiitake mushrooms, rice noodles, and TOPPINGS! (Fried garlic chips, green onions, chili crunch sauce, toasted sesame oil). All in all it makes a more filling soup with out losing the miso-y quality.

Vegan Dinner Miso Soup

The broth for this soup is vegan. It’s not something I was intentional about initially: I had been unable to find bonito flakes and so tried making the broth with kombu and dried mushrooms instead, and the result was delicious. Since so many of the popular recipes on Foraged Dish are vegan, I thought it would be a great alternative to share with you all.

Dashi, the broth used in Miso Soup, is a cook-it-on-the-spot type of broth. No Sunday afternoon spent making stock. It only takes about 30 minutes to make dashi, and if you’re snowed in (or heck, if you’re home doing laundry), I bet you have that kind of time to let a pot simmer!

I know warm weather is on it’s way — but until then, I’ll be souping. :)

Vegan Dinner Miso Soup

Vegan Dinner Miso Soup

Published March 19, 2019 by
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Serves: 6   |    Active Time: 50 minutes



Ingredients:

For the broth (dash):
  • 2 sheets kombu (About 5 inches x 3 inches each)
  • 6 dried shiitake mushrooms
  • 7 cups water 

  • For the soup:
  • 1/3 cup white miso paste
  • 1 tablespoon ginger juice
  • 2 tablespoons dried wakame, plus about 2 cups of water for rehydrating
  • 1-2 cups sliced shiitake mushrooms, stems removed
  • 14 ounce package extra firm tofu, drained and diced into bite-sized pieces

  • To serve:
  • Rice noodles, cooked according to package (I used vermicelli)
  • 1/2 cup sliced green onions, white and dark green parts removed
  • Chili crunch sauce (affiliate link)
  • Fried garlic chips (I use avocado oil rather than canola)
  • Toasted sesame oil
  • Optional (not vegan - makes the meal heartier): Soft boiled eggs

  • Directions:

    1. Make broth: heat 7 cups of water in a large soup pot with kombu and dried mushrooms. Once the water comes to a boil, remove it from the heat. Allow kombu and mushrooms for roughly 20 minutes.
    2. Meanwhile, hydrate wakame in a small bowl. When wakame is completely softened, strain out excess water. Then, roughly chop wakame into bite-sized pieces.
    3. After broth has soaked, use a slotted spoon to remove kombu and mushrooms.
    4. Place miso in a small to medium sized bowl. Ladel roughly 1 cup of broth in the bowl with the miso, and whisk until no clumps remain (this makes it easier to mix into the full pot of broth). Pour miso mixture into soup pot.
    5. Add tofu, shiitake mushrooms, and wakame to the pot, and place back on stove over low heat. Heat until the soup is just barely simmering.
    6. Divide rice noodles amongst serving bowls, and label soup over top. Top to taste with: sliced green onions, toasted sesame oil, chili crunch sauce, and fried garlic (and eggs, halved, if using).

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    Instant Pot Moroccan Stew with Chicken, Quinoa, Chickpeas & Sweet Potato

    Instant Pot Moroccan Stew with Chicken, Quinoa, Chickpeas & Sweet Potato

    An unopened bottle of orange blossom water had been occupying precious real estate in our fridge for months as I debated the best thing to do with it. Finally I opened the bottle, just to smell. One whiff is all it took, and my thoughts were drifting away on a cloud of delicate blooms — soft and white, immensely fragrant. From that cloud, I landed in a darkly lit room, sitting at a large round table surrounded by smiling faces. My tenth birthday party.

    We perch on round, gilded pillows at a low table. Silky fabrics hang from the ceiling, lining the walls and giving the room a sense of mystery. Someone has given me a warm, floral-scented cloth for cleaning my hands. A waiter is sprinkling us ceremoniously with orange blossom water, and the droplets land on my shoulders like the sweetest rain that ever rained. Talk about feeling like Queen for the day.

    Instant Pot Moroccan Stew with Chicken, Quinoa, Chickpeas & Sweet Potato

    There are candles artfully lighting the space, but the most notable ones are balancing on a women’s body. A belly dancer. She gracefully juggles fire from her head to her elbows and back again, never missing a beat. We eat couscous, chicken with almonds, and b’stella pastry (a dish my dad would later take to making at home).

    When it is time for tea, it is time for the greatest show of all. The waiter stacks drinking flutes in a pyramid. He makes a show of pouring the mint concoction from an ornate tea pot, starting with the top glass, and pouring until it pools over, filling the next two. The cascade continues, until each glass is full. (In my mind, the memory is almost a dream-state. I can’t quite figure out the physics of these glasses. How is it that they only spill in two directions? Did they have little spouts? Did he actually pour into glasses individually, and it is my memory that falters?)

    We each take a glass and sip. It is, to this day, glorified as the best cup of mint tea I’ve ever had.

    To say the least, I’ve been on a Moroccan food kick since I stole a breath of that orange blossom water in the fridge. I bought The Food of Morocco (affiliate link) and searched for something reminiscent of that day. I bought harissa paste and slivered almonds and actually started to use the orange blossom water.

    Instant Pot Moroccan Stew with Chicken, Quinoa, Chickpeas & Sweet Potato
    Instant Pot Moroccan Stew with Chicken, Quinoa, Chickpeas & Sweet Potato

    The flavors of Moroccan food are so different from what you find in other cuisines. Flowers take on a large role. Both roses and orange blossoms. Herbs are used fresh. Citrus is a star of the show. Lamb, goat, cumin, paprika; Roses, pomegranate, dried fruits.

    But, this stew is not traditional. It was never supposed to be. Rather, it’s approachable. It’s a one-pot wonder that has been Americanized, Instant Pot-ized, and everyday dinner-ized. It doesn’t ask you to buy a bottle of orange blossom water, which you would surely have to get at a specialty store (or on Amazon (affiliate link), like me). It also calls for quinoa in place of couscous (Couscous is a hand rolled pasta, so not GF, despite it’s millet-y looking appearance). The recipe calls for ingredients you know, but combines them with Moroccan flare in mind. Cumin — lots of cumin. Paprika. Turmeric. And cinnamon, a small amount, something we rarely add to savory dishes here in the US.

    I know it’s starting to look a lot like spring in somewhere, but here — and lots of places - it will still be winter for at least a month. On a snowy evening, this stew is absolutely warming and cozy. Just my style.

    For the curious: The restaurant I had my tenth birthday at, Boulder’s Mataam Fez, has since closed. There is a Mataam Fez in Denver that provides a similar (but IMO, not quite as magical) experience. Plan to make an evening of it.

    Instant Pot Moroccan Stew with Chicken, Quinoa, Chickpeas & Sweet Potato

    Published March 5, 2019 by
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    Serves: 6   |    Active Time: 45 minutes



    Ingredients:

  • 1 teaspoon coconut oil
  • 1/2 onion, diced
  • 2 cloves garlic, minced
  • 1 teaspoon ginger, minced
  • 2 stalks celery, diced
  • 1 sweet potato, diced
  • 2 large carrots, diced
  • 1/2 pound boneless skinless chicken breast or thighs, cubed
  • 1 16-ounce can chickpeas, strained
  • 1 16-ounce can diced tomatoes
  • 2 tablespoons tomato paste
  • 1/2 cup uncooked quinoa
  • 3 cups chicken broth
  • 1/3 cup currants
  • 1 teaspoon paprika
  • 1 teaspoon turmeric
  • 1 teaspoon cumin
  • Pinch of ground cinnamon
  • 1/4 teaspoon salt
  • 1/2 teaspoon black pepper
  • For serving: minced parsley or cilantro

  • Directions:

    1. In the bottom of an Instant Pot, heat coconut oil using the Sauté setting. When oil glistens, add onion, garlic, ginger and celery and sauté until onion is transparent.
    2. Add the remaining ingredients, and stir to combine.
    3. Secure lid on Instant Pot and press the “Manual” button. Set to “high pressure” (labeled “more” on some models) and set timer for 1 minute with vent in the sealed position.
    4. When the timer goes off, turn off the Instant Pot and allow it to set for 10 minutes with out releasing the steam. This will ensure the quinoa is cooked through.
    5. After 10 minutes, release any remaining pressure. Stir, and ladle into serving bowls. Garnish with fresh parsley or cilantro.

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    Red Curry Noodle Bowl with Shrimp & Broccoli

    Red Curry Noodle Bowl with Shrimp & Broccoli

    Happy 2019! 🎉

    What are your goals this year? Any New Year Resolutions?

    I haven’t written any down, but after the holidays I am looking for some healthy meals to tuck into. (After all that Eggnog, thumbprint cookies, and pie — oh my!)

    Plus, when the days are short and it’s dark before I leave work, there’s nothing like a colorful, warm dinner to brighten things up. Red Curry Noodle Bowls are exactly that.

    Rice noodles cook in 5 minutes flat — a big advantage if you’re rushing to get dinner together after the gym or a long day! In fact, if you’re really in a rush, and you’re good at planning (eh-em — not me), you can make the coconut curry broth ahead of time, and then dinner will be on the table in 10 minutes! 

    Red Curry Noodle Bowl with Shrimp & Broccoli
    Red Curry Noodle Bowl with Shrimp & Broccoli

    Other than being 1) super delicious and 2) super cozy on a cold January day, this bowl has it all: complex carbohydrates, protein, fat (specifically, medium chain saturated fatty acids), and fiber. Plus: Vitamin C, folate, omega-6 and omega-3s, and essential minerals.

    Thai Curry is usually served over rice, but sometimes you just want to mix it up! Rice noodles are slurpy, delicious, and a perfect match for curry flavors. (Besides, see above comment about cooking time… they cook faster than rice, which takes closer to 18 minutes.)

    To store leftovers, I put cooked rice noodles in one pyrex dish and the broth and veggies in another. I’ve found that some brands of rice noodles will continue to soak up any broth or sauce after they’re cooked, so when you store them together the noodles get a little too soft for my taste. Keep them separate until it’s time to eat and you’re golden! (Sort of like ramen — add the noodles last!)

    Red Curry Noodle Bowl with Shrimp & Broccoli
    Red Curry Noodle Bowl with Shrimp & Broccoli

    Red Curry Noodle Bowl with Shrimp & Broccoli

    Published January 1, 2018 by
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    Serves: 4   |    Active Time: 20 minutes



    Ingredients:


    For the red curry coconut broth:
  • 1 shallot, minced
  • 1 teaspoon coconut oil
  • 1 13.5-ounce can full-fat coconut milk
  • ¼ cup chicken broth
  • 4 tablespoons red curry paste
  • 1 tablespoon lime juice
  • 1 teaspoon maple syrup
  • Dash of fish sauce (optional)

  • For the shrimp & veggies:
  • 1 tablespoon coconut oil
  • 1 cup shrimp, raw, shelled & deveined
  • 2 cups broccoli florets
  • ½ cup sliced mushrooms

  • For serving: 
  • Brown rice noodles
  • 2 tablespoons scallions, sliced
  • Sesame seeds
  • Lime wedges
  • Hot sauce, such as sriracha

  • Directions:

    1. Make the sauce: Heat 1 teaspoon coconut oil in a sauce pan, and add minced shallot. Sauté until shallots are soft. Add coconut milk, broth, curry paste, lime juice, maple syrup, and a small dash of fish sauce (optional). Bring to a simmer, and stir until everything is well mixed.
    2. Sauté shrimp in veggies: Heat coconut oil in a large skillet or wok over high heat. Add shrimp and cook 2-3 minutes or until pink (about 1 minute on each side). Move shrimp to a plate, and reduce heat to medium. Add mushrooms to pan, and cook about 2 minutes, and then add broccoli. Cook for 3 mote minutes, stirring every minute or so — broccoli should be bright green and mushrooms should be soft.
    3. Cook noodles according to package. I used Lotus Foods Brown Rice Noodles (affiliate link!), and boiled them in hot water for 5 minutes, and then strained them.
    4. Serve: Divide rice noodles between 4 bowls. Ladle coconut curry broth over top, and then use a spatula to divide shrimp and veggies between each. Top with sliced scallions, sesame seeds, lime wedges, and hot sauce to taste.

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