Welcome into 2016! It’s hard to believe that a new year has come about. Got any big plans for this year? Plan on being more adventurous in the kitchen? Want to branch out and try different cuisines? If so, you’ve come to the right place!This soup may be a vegetable soup to some, while an asian soup, a noodle soup or a winter soup to others when it’s really all of those wrapped up in big one bowl. I originally found this “recipe” on Bon Appétit but if you haven’t realized, there are no exact measurements. Thus, I took a risk and combined what I thought would be the right amount of everything. In the end, I had a big bowl of soup and condiments ready to serve for a table full of hungry people. All the following measurements are what I found worked best to give the soup tons of flavor and make you want to go back for seconds. This soup is meant to impress others, whether it’s your guests, your family, your coworkers or your classmates. By starting off the year with such flavorful culinary adventures, you are sure to set the tone for an eventful, flavor-blasting (to say the least, in a positive way of course) year.
Asian Inspired Vegetable Soup
- 2 pieces of Kombu Seaweed
- 3 inch ginger root, peeled and grated
- 1/4 cup soy sauce, more or less if desired
- 1/2 cup fish sauce, more or less if desired
- 3 cups Chinese broccoli, washing and roughly chopped
- 1/2 package tofu, pressed and cubed
- 10 ounces soba noodles, cooked and drained
- 3-4 tablespoons white miso paste
- 6-8 soft/hard boiled eggs, peeled
- Toasted Sesame Oil, as desired
- Roasted Seaweed, as desired
- Carrots (2-3), julienne, as desired
- Spring Onions (3-4), washed and chopped, as desired
- Lime Juice (3-4 limes), as desired
- Kimchi, as desired
- Cilantro, as desired
Soaking the kombu seaweed in 8 cups of water for 15-20 minutes. Remove the kombu, and replace with the ginger, soy sauce, and fish sauce. Mix and bring to a simmer.
Add the chinese broccoli and let cook, until tender. Add the tofu and soba noodles.
Cover and let simmer for 5-10 minutes, to let all flavors infuse into one another. In the mean time, place one cup of broth into a small bowl. Let cool for 2-3 minutes. Add the miso to the bowl and mix, until fully dissolved. Place the miso and broth back into the pot.
Serve the soup hot. Add an egg, 1/2-1 tablespoon of toasted sesame oil, seaweed, carrots, spring onions, lime juice, kimchi, and cilantro to each bowl.