Noodle Soup with Miso — Tahini Broth
A recipe by Johan Lundgren, Sweden
About Chef Johan Lundgren
Johan Lundgren is a 36-year-old father of one, living in Malmö — in his opinion, Sweden’s best city when it comes to plant-based food. Johan has a strong passion for simple, good, and tasty food. He likes to veganise typical meat-based recipes, and he believes that any type of food has its plant-based counterpart! When he is not baking and cooking, he spends his time sharing information about the benefits of a plant-based diet: in his blog, as a public person and as a motivational speaker.
He stopped eating animals 16 years ago, simply because he could not defend his consumption of other living creatures.
What inspires you to eat less meat?
Plant-based cooking and baking need not be either difficult or tasteless, and the recipe below proves the exact opposite. With a minimal footprint on our environment, it is a matter of course for me to skip animal ingredients in anything that has to do with food. There is only one planet Earth, let us take care of it!
My contribution is a noodle soup with a white miso and tahini-based broth. Add the chili oil, tamari and kimchi broth, and it becomes something beyond the ordinary. The combination of these simple ingredients deliver a smooth, creamy broth packed with flavors à la layer-upon-layer principle. The additions to the soup are simple and inexpensive, and make it even better. I use wheat noodles which I let cook in the broth, but any noodles should work; just adjust the cooking time. The remaining ingredients are fried tofu and the vegan “fishballs” which are available to buy in well-stocked Asian shops.
Noodle Soup with Miso — Tahini Broth
Ingredients
700ml water
3 tbsp white miso
2 tbsp tahini
1–2 tsp chilli oil (depending on how strong you want the broth)
1–2 tsp tamari (depending on how salty miso is)
1 tbsp kimchi broth (optional)
2 servings of noodles
50g of deep-fried tofu
6 pieces vegan fishballs
2 tsp sesame seeds
100ml chopped chives
Possibly a spoonful of kimchi
Method
Boil water and add the miso, tahini, chili oil, tamari and kimchi broth. Add the noodles, tofu and the fishballs. Cook until the noodles are ready. You can also add a bit of kimchi in the noodle soup for a more fermented flavor. Suggestions for other ingredients: onions, fresh broccoli, chopped nori leaves, crushed peanuts, cilantro.
For more about Chef Johan Lundgren, follow and connect with him on:
Blog: http://www.vaxtbaserat.nu
Instagram: @vaxtbaserat.nu
Facebook: facebook.com/vaxtbaserat.nu
Bloglovin: https://www.bloglovin.com/blogs/vaxtbaserat-19194613
