The Vegan Table: Soba Noodle Soup

I am starting with spring recipes again because I am almost finished with the summer chapter.

This is an incredible easy and time-saving recipe!

I added a shredded piece of nori ( 紫菜 ; ㄗˇ ㄘㄞˋ ; zi cai ) seaweed to help with the flavor since I did not use scallion, mirin, or sake.  As I don’t like to use spinach in combination with tofu, I used arugula.  I used dry shiitake mushrooms in this.

This soup lasts more than 6 to 8 servings!  More like 12 to 16 servings!  Delicious and easy!

This recipe has generally favorable reviews from most people but there are people who had reservations about it:
http://www.bilerico.com/2012/04/vegan_aint_all_bad_soba_noodle_soup.php
http://vegcookbookclub.com/2012/02/13/penne-arrabbiatasobanoodlesoup/
http://chayg.ca/soba-noodle-soup-day-82125-105-recipes-down-145-to-go/

Advertisements

About leneatiengo

Vegan, without onion, garlic, leek, coriander/cilantro, hing (asafoetida), scallion, green onion, chives
This entry was posted in arugula, autumn, Food and drink, ginger, miso, mushroom, noodle, Recipes, seaweed, spring, summer, tofu, vinegar and tagged , . Bookmark the permalink.

2 Responses to The Vegan Table: Soba Noodle Soup

  1. elle says:

    Niiice, I love soba! esp in the summer

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s