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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    Easy, One Pan Paleo Ground Beef Korma

    Easy, One Pan Paleo Ground Beef Korma

    This is an older recipe from Foraged Dish that has been a long-time reader favorite, and a favorite of mine. I’m republishing it with some updates, including a how-to video that really highlights how easy it is to make this dish! 

    The Whole Foods Market in Boulder is extra large, partly because of an expansive prepared foods / hot bar / salad bar section. It’s buzzing with people at lunch time, and the parking lot is a mess! That’s where I first discovered ground beef korma — the hot bar, back in 2015. Whole Foods still has ground beef korma on it’s hot bar sometimes. Theirs is studded with peas but otherwise is super simple. That’s the beauty of this dish: simplicity! 

    I love curries, which is probably why, over the last three years this recipe has become a regular in our rotation. It’s by no means a traditional dish, but it is a 20-minute wonder, something you can make on the busiest of evenings. I’ve even made it camping, while in Ten Sleep, WY. 

    When I followed the Paleo to a T, I served this over cauliflower rice, but these days I serve it with regular rice. Take your pick — both are delicious. I do almost always use 85% beef, as it’s way juicier. If you do use 95% beef, you might add a touch more coconut milk than what the recipe calls for! 

    Easy, One Pan Paleo Ground Beef Korma

    If the video player does not appear below, you can watch it here.

    In India, I was taught the saying: “No hurry, no worry, no chicken curry.” It’s meant as an ironic statement there — because everyone is moving at their own pace — but also, there’s a lot of curry. In this case, the curry comes together fast so you don’t have to hurry or worry! :)

    Easy, One Pan Paleo Ground Beef Korma

    Published February 12, 2018 by
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    Serves: 4   |    Active Time: 20 minutes



    Ingredients:

  • 1 pound ground beef (85/15 recommended)
  • 1 teaspoon coconut oil
  • 1/2 yellow onion, diced
  • 1 teaspoon minced ginger
  • 2 cloves garlic, minced
  • 1 medium-sized jalapeño or serrano, minced (if you are sensitive to spicy foods, cut out and discard the seeds, then wash your hands and knife thoroughly)
  • 1 sixteen-ounce can of crushed tomatoes
  • 1/2 cup full fat canned coconut milk
  • 1 teaspoon curry powder
  • 1/2 teaspoon turmeric
  • 1/8 teaspoon cayenne (optional--adds spice)
  • Dash of salt & pepper
  • To serve: rice or cauliflower rice
  • Garnish: Minced cilantro

  • Directions:

    1. Heat coconut oil in a 10 or 12 inch skillet over medium heat until oil glistens.
    2. Add onion, garlic, ginger and jalapeño to skillet and reduce heat to medium-low. Sauté until onions are translucent.
    3. Add beef, and use a wooden spatula to break meat up into grounds. Cook until browned.
    4. Add tomatoes, coconut milk, curry powder, turmeric, cayenne, and a dash each of salt & pepper. Stir, and bring to a simmer for 5 minutes.
    5. Serve hot over rice or cauliflower rice, and garnish with cilantro.

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    Goat Cheese & Chive Scrambled Eggs

    Goat Cheese & Chive Scrambled Eggs

    Adding goat cheese crumbles to scrambled eggs takes about two additional seconds but adds so much creamy cheesy flavor.

    While I normally opt for eggs over easy these days, scrambled eggs were probably the first thing I ever learned to cook myself, and that alone made them one of my favorite foods as a kid. (I would scramble and egg in the microwave on slow weekends when my mom would ask, “Are you going to eat breakfast today?")

    That version didn’t call for goat cheese (and I don’t think twenty-years-ago Caitlin would’ve appreciated the addition), but goat cheese adds pockets of creaminess that are out of this world.

    Goat Cheese & Chive Scrambled Eggs
    Goat Cheese & Chive Scrambled Eggs

    Chives and goat cheese are a classic combo. Chives add a delicate onion-garlic flavor that is just zippy enough to give creamy goat cheese some extra life. Chives are one of the first plants in the garden that turns green come spring, making this breakfast a perfect early spring kind of dish.

    I happened to also be cooking up a batch of creamy Icelandic Langoustine Soup, and had some extra chives to burn. I hate buying a bunch of herbs and only using half, leaving the other half to wither in the fridge… though, that ends up being the fate of many MANY bunches of herbs in our fridge. Sound familiar? Well, there are LOTS of ways to use up chives, including this recipe! Here are a few more to help you finish off that bunch: Crustless Quiche Lorraine (a reader fave!), Sweet Potato Chive Hash Brown Waffles, or Garlic and Herb Shrimp with Vine Ripe Tomatoes. You could basically build a whole week’s meal plan around a bunch of chives!

    We served these eggs with a side of roasted sweet potatoes, but sautéd veggies would also be delish!

    Goat Cheese & Chive Scrambled Eggs
    Goat Cheese & Chive Scrambled Eggs

    Watch now: Goat Cheese & Chive Scrambled Eggs

    Goat Cheese & Chive Scrambled Eggs

    Published January 17, 2018 by
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    Serves: 2   |    Active Time: 20 minutes



    Ingredients:

  • 4 eggs
  • 3 tablespoons goat cheese crumbles, plus more for topping
  • 1/8 teaspoon salt
  • 1/8 teaspoon ground black pepper, plus more for topping to taste
  • 1 tablespoon cooking oil, such as coconut or avocado
  • 2 tablespoons minced chives, plus more for garnish 

  • Directions:

    1. Crack all four eggs into a mixing bowl. Whisk together until they are frothy and solid yellow. Add goat cheese, salt, and pepper, and whisk to incorporate.
    2. Heat oil in a 10-inch skillet over medium heat. Pour egg mixture into skillet. As eggs begin to set (after a few minutes) gently use a spatula to pull eggs across pan, making curds. Add in chives and continue to cook for a few more minutes, occasionally stirring, until all of the egg mixture is set.
    3. Divide among serving plates and sprinkle with extra goat cheese and chives, along with extra black pepper to taste.

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