- 1 tablespoons canola oil
- 1 medium shallot, diced fine
- 1 carrot, cut on bias in thin slices
- 1 medium head of broccoli, stem removed (and saved for later) and cut into small florets
- A few pieces of wakame, snipped into small pieces
- 3 cups vegan dashi
- 1 cup water
- 1/3 cup red miso
- 8 oz fresh udon noodles
- 4 oz age tofu, sliced very thinly
In one soup pot bring water to boil and add udon noodles. Simmer udon noodles for time indicated on package. Noodles should still be quite firm. We have often use rice udon, obtained fresh from a SE Asian market, and like them a lot. When noodles are cooked, drain and rinse with cold water to stop the cooking process. Drain well and put into bottom of soup bowls.
Saute shallot on medium-high heat in another soup pot with canola oil until softened and slightly browned, about 5 minutes or less. Add in dashi, water, carrots, broccoli florets, and wakame. Reduce heat to medium-low and simmer until vegetables are just tender, about 8 minutes. Reduce heat to low and add miso. Stir well to incorporate miso fully. Do not boil!
Top noodles with the thinly sliced age. Ladle hot miso broth and veggies over the noodles and tofu. Garnish your favorite type of Furikake, sesame seeds, and shredded shiso leaves, if you like, and serve immediately.