This was our Saturday night slurpy supper, a classically healthy Japanese broth-based bowl filled with innumerable soy-based ingredients that take it over the top for legume-centrity. Easy, naturally vegan and gluten-free, as well as very low in carbs, it warms the bones and soothes the hackles after a long day of obligations and futile attempts to squeeze more minutes out a clock that can only register sixty.
Most ingredients can be found in health-food stores, but the optional shichimi tagarashi, a fine but gritty mix of chile peppers, black sesame seeds, pepper, and spices is usually reserved for Japanese markets. Some crushed sesame seeds, pepper corns, and dried red chiles would similarly work. As dazzling a finishing flavor as shichimi tagarashi imparts to the broth, it is the amazing shirataki noodles made exclusively of tofu and yam powder that intrigue the most. Although it can be used in stir-fries, I find its beautifully delicate texture ideal as a floating, tangled anchor for ribbons of seaweed, tiny cubes of tofu, and bobbing, bright-green edamame beans. For best results, eat with spoon and chopsticks, but don't be so polite that you won't lift your bowl to your lips for every last drop.
Miso Shikataki Noodles with Edamame and Shichimi Togarashi Seasoning - My own recipe based on the traditional Japanese miso, tofu, and seaweed soup.
Serves 2 generously.
4 cups water
1 generous tablespoon miso paste
6 large, fresh shiitake mushrooms, rinsed, stemmed, and sliced
2 teaspoons dried wakame flakes (a kind of seaweed)
1 8-oz. package shirataki noodles (found in the refrigerated case)
1 cup freshly shelled or frozen edamame beans
10 small cubes of extra-firm tofu
1 small green blade from a scallion, cut into short slivers
1/2 teaspoon shichimi togarashi seasoning, optional
1/2 teaspoon sesame oil, optional
In a large sauce pan over medium heat combine water and miso. Bring to boil, then reduce heat to simmer. Stirring occasionally, simmer until miso is completely dissolved (5 minutes). Add shiitake mushroom slices. Simmer for 10 minutes. Add wakame flakes.
In a separate medium saucepan filled with boiling water, lower shirataki noodles in a large strainer into the water. Heat for 2 minutes, drain, then add noodles to miso base. Add tofu cubes, edamame beans, and scallion slivers. Simmer for 2 minutes. Divide soup into 2 large bowls. Garish each with 1/4 teaspoon shichimi togarashi seasoning and sesame oil. No salt is necessary. Serve immediately.
This recipe is my extremely tardy contribution to Suma of Veggie Platter who hosted October's MLLA 40. Suma's round-up is already online, and it is a beauty. Do stop over to see what she's cooked up for those who cooked up for her.
Simona of Briciole is now hosting November's MLLA 41. Please send her your delicious legume recipes, which she will be welcoming through November 30.
I am also sending this across the Pacific to Deb of Kahakai Kitchen, creator and host of her weekly Souper (Soup, Salad & Sammies) Sunday Event.