So apparently I forgot to take a before picture? Never mind, it was delicious. I boiled mine down a bit much so it got salty but by adding more water I fixed that. Great flavor. Thug Kitchen has the best vegan recipes I have ever found hands down.
- 4 inches fresh ginger
- 2 big garlic cloves
- 1 carrot
- 6 cups vegetable broth or water
- 10 sprigs cilantro (the whole thing)
- NOODLES AND VEGGIES
- 8 ounces soba, udon, or rice noodles
- 1/4 tsp soy sauce
- 1 1/4 cups broccoli cut into bite-size pieces
- 1 1/2 tsp red miso paste
- 1 carrot, cut into thin matchsticks
- 1 cup snow peas cut into matchsticks
- 1/3 cup thinly sliced green onions
To make the broth, peel the ginger by scraping the skin off with a spoon. Cut the ginger into 1/4-in. thick slices. Thickly slice the garlic as well and chop the carrot into big chunks. Get a medium pot and put it on medium heat. Once it is hot, put in the ginger and carrot. Keep stirring them around (there should be no liquid in your pot at this point) off and on for 2 minutes. If they stick, just pry them up from the bottom. Add the garlic and do the same thing for 1 more minute. Pour in the broth or water, add the cilantro, and let everything simmer for 15 minutes.
During that time, cook the noodles according to package directions.
When 15 minutes has massed, pull out all the ginger, garlic, carrot, and cilantro with a slotted spoon. Add the soy sauce and broccoli and simmer for another 1-2 minutes. Turn off the heat. Scoop out 1/2 cup of broth and dissolve the miso paste in it, stirring until the chunks are gone. Pour that back in to the pot.
To assemble to soup, take a handful of noodles and place them at the bottom of a bowl. Add a handful of the carrots, snow peas, and green onion. Ladle the hot broth and broccoli over it and let sit for a minute so the carrots and snow peas can soften. Top with more green onion if desired and the condiments of choice and then go to town!