The New Soy Cookbook

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* Exported from MasterCook *

 

Meal-in-a-bowl Noodle Vegetable Hot Pot

 

Recipe By :Lorna Sass

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

6 cups water (if available, use soybean cooking

or canning liquid to relace some of the

water)

1 carrot -- peeled and finely diced

1 tablespoon finely minced fresh ginger

1 teaspoon finely minced fresh ginger

1/2 ounce dried shiitake mushroom

1 small bunch kale (about 3/4 lb)

3 ounces rice vermicelli (3-4 ounces)

1 1/2 cups cooked black soybeans or 1 can organic

black soybeans, drained

1/4 cup barley miso

2 tablespoons sweet white miso

chili oil or hot pepper sesame oil, to

taste

 

In a large soup pot, bring the water, carrot, and 1T of ginger to a boil.

Meanwhile, break off shiiitake stems (or pry them out with a sharp paring

knife). Discard stems or reserve them for stock. Break or chop the shiitake

caps into tiny bits. Qickly rinse and drain, and add them to the soup. Press

the shiitake down into the water with the back of a large spoon. Cover and cook

over medium heat while you prepare the kale, about 5 minutes.

Holding the kale in a bunch, chop off and discard the stems. Slice the kale as

thinly as possible. (You should have about 5 cups very tightly packed. If you

have more, put it aside for another use.) Rinse well and drain.

Return the soup to a rolling boil. Add the kale and push it under the water

with the back of a large spoon. (It will seem like a lot, but will shrink

dramatically.) Boil uncovered over medium-high heat until the kale is just short

of tender, about 4 minutes. Add the rice vermicelli and soybeans. Press the

vermicelli under the liquid and separate the strands. (The pot will seem very

crowded at this point!) Continue cooking at a moderate boil, stirring

occasionally and pressing the ingredients down into the water, until the

vermicelli are tender, about 2 minutes.

Reduce the heat to low and stir in the miso after first dissolving both misos in

1 cup hot water. Stir in the remaining tsp of ginger and chili oil to taste. Use

a slotted spoon and a ladle to transfer portions to large, deep bowls. Serve

the hot pot with chopsticks and soup spoons.

 

Source:

" The New Soy Cookbook "

 

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Per serving: 18 Calories (kcal); trace Total Fat; (2% calories from fat); 1g

Protein; 4g Carbohydrate; 0mg Cholesterol; 7mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 0

Other Carbohydrates

 

NOTES : Angel-hair-thin rice vermicelli are also called rice sticks and bifun.

You'll find them in Asian markets and some natural food stores.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0