Keeping it light – Easy Vegan Miso soup & Banh Mi
Following that heavy dinner, tried to play it light yesterday with a lunch of Miso soup.
You can find plenty of recipes online, and it’s a pretty simple dish to prepare. It took all of twenty minutes, and even that was an external constraint – the spring rolls had to be in the oven.
I used a moderate saucepan’s worth of water, maybe about 1 – 1 1/2 L, which I set to boil. Added 3 medium mushrooms, cut in slices, to the water fairly early on so that they had time to cook down a bit. If you elect to go with dried mushrooms you’l probably want to reconstitute them well in advance. I had some fresh on hand at the time, and used those. After maybe five minutes, I dropped the temperature and added two good tablespoons-worth of white miso paste. Towards the end of that twenty minutes I added several loose handfulls of dried seaweed and a teaspoon of soy sauce. The kelp didn’t take very long to take on water. I also put in another tablespoon of miso, for good measure.
Just before serving, I threw in some green onion and tofu. I only added these at the end to avoid losing their consistency – the green onions are nice and sharp raw, and the tofu, being silken, was likely to fall apart if cooked too aggressively.
I skipped out on adding any mirin, as most recipes will ask for, simply because I didn’t have it on hand. The broth was good, particularly after the mushrooms and seaweed had time to open up, but could have been a touch saltier.
Kept to the theme of ‘unheavy’ with dinner, a quasi-banh mi – something I’d been craving for the last couple of days. No luck getting a proper baguette at the market, so I elected for ciabatta instead. Getting further from the original, I used some of the kimchi as an ingredient – it’s grown no less powerful!
Kept things standard with the use of cilantro, and, instead of the customary meat, I was able to pick up some flavoured seitan – made in Switzerland, of all places.