Welcome to my 100th post. That’s right my friends, ONE HUNDRED! Wow, can you believe it? I’m amazed at how it happened so quickly. It seems like not so long ago that this little blog started. I had no idea that I would have so much to say! As I continue on this food learning journey, I’m sure I’ll have many more milestones to share with you. Thanks so much for joining me!
On the weekend my sister Amy showed me how to make a vegan noodle soup. It’s most commonly made with ramen noodles (which sometimes contains egg) so we used buckwheat soba noodles instead.
To make the dashi (stock) Amy added dried sheets of kombu (kelp), dried shiitake mushrooms and a little mirin, sake and shoyu (soy sauce) to a pot of water. This sits on a medium heat so the mushrooms soak and the flavours combine.
While the dashi is cooking, it’s time to chop up all the vegies. We had wakame (seaweed), shiitake mushrooms, pickled green mustard, carrot, lotus root, spring onion and English spinach. There are so many vegies you can add, just find whatever you like that’s in season and go crazy!
Vegies that need a little cooking are added to the stock in batches – this also adds to the flavour of the dashi.
When the dashi is nearly ready, the noodles are cooked and placed into large soup bowls. Cover the noodles with generous servings of vegies then fill the bowl with dashi. Voila, it’s that easy! Fresh, healthy and delicious.