Update: I made this soup again and this time remembered to take a picture. And as last time, it was just as good. I also put a little bit of sauteed kale to go on top of the soup. It was a great addition. We now call this Thanksgiving-Asian soup.
-------------------------------------
I was bad and forgot to take a picture of this. But I can tell you it was one of my favorite soups I've ever made. Oh, and it was so damn easy to make, too.
This simple soup of noodles, chickpeas, veggies and herbs was brought to life with the addition of the miso at the end. I have never used miso before, although I'm sure I've had it many times. But I had no idea how much flavor it was going to add to the soup. For me, it pretty much made the soup amazing.
The consistency was a little less soupy than I think it should have been. I did add 2 oz. more of the noodles than the recipe called for, but I also added another cup of water. I'd say it could probably use a bit more water, but it's not necessary. I like a thicker soup anyway. However, for leftovers, you probably want to add a bit more water to desired thickness as the noodles definitely soak up most of the broth over time.
Because this was quick, easy and so tasty, I'll definitely be making it again.
The recipe is on page 139 of Veganomicon.
No comments:
Post a Comment