Umami vegan soup
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I don’t know how to describe this soup, is the word ‘fusion’ to overused? If I had to be more descriptive I would say minestrone meets Asian broth. Tofu, edamame beans, carrot, kale and rice form the main ingredients. Soaked in a umami, flavoursome, spicy broth. It is a delicious, healthy and vitamin rich lunch. Perfect for the change from Summer to Autumn. Usually I try to keep my recipes simple and store cupboard based. This one differs slightly with the use of gochujang and vegan fish sauce, alongside more store cupboard staples. If you don’t have these in the cupboard they are well worth getting in and are readily available in most supermarkets, Asian supermarkets or online.

Ingredients, serves 4 as a filling lunch.

1 medium onion, cut in half and sliced into half rings

2 cloves garlic, minced

1 large carrot, thinly sliced

2 large open cup mushrooms, thinly sliced

1 cup kale

0.5 cup of edamame beans

Half a block firm tofu

0.5 cup of rice

2 tablespoons white wine

1 tablespoon oil, sesame works well but any will do

1 tablespoon vegan fish sauce

1 tablespoon dark soy sauce

1 dessertspoon gochujang

1 dessertspoon marmite

1 dessertspoon rice vinegar

1 dessertspoon hot sauce of choice, I used Cholulu

Method

1. Add oil to pan over a medium heat, sweat onions and garlic for five minutes until glossy and golden.

2. Add gochujang, marmite and white wine and allow wine to cook off for a few minutes uncovered.

3. Add rice, carrots, mushrooms, remaining wet ingredients and 1litre of boiling water. Bring back to the boil, reduce to simmer and cook covered for 15 minutes.

4. Add edamame beans, kale and cubed tofu and cook uncovered for a further 5-10 minutes until rice is fully cooked.

5. Bowl up, add a drizzle of hot sauce if you prefer your food a little hotter.

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