Kimchi Miso Udon

Kimchi Miso Udon

Serves 4 – 5

Takes about 30 minutes

Kimchi is a Korean condiment similar to sauerkraut.  It is made up of spiced and fermented napa cabbage, often with other vegetables such as scallions or daikon radish.  Make your own kimchi or use vegan store-bought (check the label carefully since many traditionally kimchi recipes use anchovies).  Either way, this soup makes for a healthy, fast meal that packs a flavor punch.  Store noodles and broth separately to prevent the noodles from going soggy.  Many people have kimchi recipes available so I won’t repeat it here.  I recommend the recipe on the blog “I Eat Plants”, available at the time of this writing.

Ingredients:

12 oz dry udon noodles

1 tbsp fresh, finely chopped ginger

1 tbsp sesame oil

5 cups of water

3 tbsp golden miso

2 tbsp soy sauce

3 tbsp rice vinegar

8 oz extra firm tofu, cubed

1 ½ cups kimchi

1. Cook the noodles according to the directions on the package and set aside.

2. Heat the sesame oil in a pot.  When it’s hot, add the ginger and sauté for a couple minutes until lightly browned and fragrant. 

3. Add the water and miso in.  Use a spoon, fork, or egg beater to make sure the miso gets fully dissolved.  Add the rest of the ingredients and continue to heat over medium low heat until everything is warmed through.  Don’t let the soup boil or get too hot!  You don’t want to kill off the beneficial bacteria in the miso and the kimchi. 

4. The soup should be served warm but not very hot.  Place some udon noodles in each bowl and ladle the soup over it.  Reheat on the stove rather than in the microwave if possible.

---

Almond-Miso Tempeh with Cabbage

Almond- Miso Tempeh with Cabbage

Serves 4

Takes about 1 ½ hours from start to finish, much inactive

This dish is very colorful if you use purple cabbage but you can use green cabbage, too.  It has a rich, creamy flavor and pairs well with a mix of brown basmati and wild rice.

Ingredients:

1 (8 oz) packages of tempeh, sliced into 1/3-inch thick strips

Marinade:

2 tbsp roasted almond butter or tahini

3 tbsp golden miso

¼ cup water

1/3 cup sherry

2 tsp soy sauce

1 tsp sugar

1 ½ tbsp cornstarch or arrowroot powder

1 tsp nutritional yeast

½ tsp chili powder

½ tsp cumin

1 onion, sliced

½ head of cabbage, sliced

3 cloves of garlic

1 tbsp sesame oil

1 cup water

1 tbsp rice vinegar

½ tsp powdered ginger

Pepper to taste

1. Steam or boil tempeh slices for 20 minutes.  As tempeh is steaming, mix all marinade ingredients together and stir until smooth.

2. Once tempeh is done steaming, place it in a single layer in a container for the refrigerator.  Reserving the rest of marinade, pour ½ cup over the tempeh.  Allow tempeh to soak in the refrigerator for at least 30 minutes but up 24 hours.

3. Preheat oven to 400.  Oil an 8-inch baking pan and place the tempeh in a single layer in it.  Bake for 10 – 15 minutes, being carefully not to burn the tempeh.

4. To cook the cabbage portion, heat the sesame oil in a pan or a wok.  Add onions and sauté for several minutes.  Add garlic and sauté for a minute more.  Add cabbage and water.  Cover with a lid.  Simmer for about 7 minutes until cabbage wilts and becomes somewhat softer.  Remove cover.

5. Still cooking for 2 more minutes, add the reserved marinade, rice vinegar, and powdered ginger.  Stir well.  Serve tempeh and cabbage together over rice or quinoa.