Rainbow Soba Delight
My Favorite Vegan Recipes!
This vibrant, nourishing soup combines earthy, 100% buckwheat soba noodles with a medley of colorful vegetables and a deeply flavorful white miso broth. Each bowl offers a symphony of textures and tastes, from the tender noodles to the crisp, fresh vegetables like carrots, bell peppers, and bok choy. The miso broth is both rich and comforting, bringing an umami depth that perfectly balances the natural sweetness of the vegetables. This hearty meal is as versatile as it is wholesome, allowing you to easily customize it with your favorite seasonal veggies or even a touch of heat with sliced chilies.
Ingredients:
8 ounces 100% buckwheat soba noodles
4-5 cups salt-free vegetable broth or water
½ cup chopped onion
¼ cup white miso paste
2 cups diced tomatoes
2 ½ cups sliced shiitake mushrooms
1 cup shredded carrots
4 cups chopped bok choy or napa cabbage
Fresh cilantro for garnish (optional)
Instructions:
Cook the soba noodles: Cook the soba noodles according to the package instructions. Drain and set aside.
Prepare the soup: In a large pot, bring 4-5 cups of vegetable broth or water to a boil.
Add the vegetables: Add the chopped onion, white miso paste, diced tomatoes, sliced shiitake mushrooms, shredded carrots, and chopped bok choy (or napa cabbage) to the boiling broth.
Simmer until tender: Reduce the heat to low and simmer the soup for 10-15 minutes, or until the vegetables are tender.
Combine noodles and soup: Pour the flavorful soup over the cooked soba noodles.
Garnish and serve: Garnish with fresh cilantro, if desired. Serve immediately and enjoy your Rainbow Soba Delight!
Tips:
For a richer flavor, use homemade vegetable broth instead of water.
If you don't have shiitake mushrooms, you can substitute other types of mushrooms, such as button mushrooms or cremini mushrooms.
Feel free to customize the vegetables to your liking. Other great options include broccoli florets, zucchini ribbons, bell peppers, or snow peas.
For a touch of protein, add tofu cubes or tempeh crumbles to the soup.
Serve the soup with a side of steamed brown rice for an extra hearty meal.
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General Resources
Books:
Dominion: The Power of Animals in Nature and in Our Imagination by Matthew Scully
Animal Liberation by Peter Singer
Eating Animals by Jonathan Safran Foer
A Billion Hungry Mouths: Feeding the World Without Consuming the Planet by Colin Tudge
Websites and organizations:
Documentaries:
Articles:
"The Case for Animal Rights" by Tom Regan
‘‘Why We Love Dogs, Eat Pigs, and Wear Cows: An Introduction to Carnism’’ by Melanie Joy
‘‘Animal Rights: The Abolitionist Approach’’ by Gary L. Francione
‘‘Fellow Creatures: Our Obligations to the Other Animals’’ by Christine Korsgaard
Seeds of Compassion: Finding Jesus Christ in a Vegan World by Michael Corthell
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Looks delicious, but seems like a lot of Miso. Has anyone tried this recipe, and if so, was it too salty with that much Miso? I'm also wondering if normal button mushrooms would work just as well.