I’ve been dreaming of this bowl of vegan ramen since I ate it. I had a day at home where I could let the broth simmer on the stove for hours and hours, and it really paid off. I improvised, as usual, and used what I had at hand. Onions, garlic, ginger, mushrooms, carrots, lots of miso, brown sugar, soy sauce and water. I stirred once in a while and added more water, and when it was time to eat I added sesame seed oil, lime juice and a little more soy. The broth was so rich and packed with umami, and absolutely delicious.
I prepped bowls with noodles, baby corn, green soy beans, fried tofu, steamed broccoli, bean sprouts, thinly sliced carrot and fresh mint leaves. Then I poured the hot broth over the vegetables at the table and sprinkled with black sesame seeds. Best meal in a long time!
This has to be one of my favourite soups. The Jerusalem artichoke (also known as sunchoke) adds such a unique and luxurious taste to it. I sautéed onion and garlic in a dash of oil, then added peeled and sliced potatoes (5 medium sized) and Jerusalem artichokes (6-8 small ones). I just about covered them with water, added a tablespoon of vegetable stock powder and brought to boil until soft. Then I added 1,5 dl plantbased cream, 1 dl white wine (or sub with some lemon juice), seasoned with salt and black pepper and blended with a mixer until super smooth. I served it with fresh thyme and pumpkin seeds.
How do you use Jerusalem artichoke? I’d love to get some new ideas!
A very quick dinner, improvised as I was cooking. Sautéed onion and garlic in olive oil, tinned tomatoes, thinly sliced carrot, vegetable stock and a heaped tablespoon of miso. Boiled until the carrot was soft before blending it very smooth. Then added some more olive oil, a dash of white vinegar, a teaspoon of sugar and seasoned with salt and pepper. Served with pumpkin and sesame seeds, basil and a drizzle of olive oil.
This week’s photo challenge for #eatcaptureshare hosted by @thelittleplantation is quite tricky, as we’re studying the Masters. Today, we’re meant to get inspiration from Miró. This is my entry, a butternut and miso soup and some freshly baked bread rolls on the side.
The soup is simply oven baked butternut squash, onion, garlic, miso paste, vegetable stock, coconut milk and a few drops of sesame seed oil. Blended smooth and served with a drizzle of coconut milk and white and black sesame seeds.
Happy Halloween! It’s not blood in this bowl, I promise. This tomato soup is so full of flavour and perfect for a chilly autumn night. I’m not sponsored by the tomato brand, I just really liked the tins! This recipe makes about 6 serving, and all six of us in our family liked it. . 3 large carrots 2 tomatoes 1 red onion 5 cloves of garlic 1 large apple olive oil dried thyme 2 tins of tomatoes 2 tbsp miso 1-2 tsp agave syrup 1 tbsp vegetable stock powder . Cut all the vegetables in large pieces. Drizzle with olive oil and season with thyme, salt and black pepper. Roast in the oven at 225 C for about 20-25 minutes. Add tinned tomatoes and the roasted veggies to a blender, and blend until super smooth and creamy. Pour the soup into a large pot and bring to boil. Add miso, agave syrup and vegetable stock powder. Season to taste with salt and pepper. Serve with oat fraiche, basil and olive oil.
Another new discovery that I’ve made through Instagram. A warm, comfy soup with sweetness from the corn. I don’t have an exact recipe, but I sautéed onion and garlic, added corn (I had to use frozen) and potato, water, vegetable stock and oat cream. When the potato was soft, I blended half of the soup until smooth and creamy, before pouring it back into the pot. I seasoned with salt, pepper and a little bit och chili. Toppings are corn, chopped tomato, pumpkin seeds, basil and croutons. We will definitely be making this again!
It’s fun to follow the seasons here on IG. Right now, it’s all about pumpkin, soups and fruit pies. Yes, all the best things about autumn! Honestly, I’m quite jealous of my friends in the Southern Hemisphere, who are going towards summer with beautiful berries, smoothie bowls and salads. But since I’m stuck here, I have to make the best of it! Like this green pea soup, definitely one of the perks of autumn.
Chop 1 onion and 4 cloves of garlic and sauté in a large pot in a little bit of oil. Peel 3 potatoes and cut in slices. Add to the pot. Next, add 400 g of frozen green peas and cover with water. Bring to boil and cook until the potato is really soft, 10-15 minutes. Add 1 dl plant cream, 2 tbsp miso and 0,5 tsp salt. Blend until smooth, and add salt and pepper to taste. For serving, I used frothed barista oat milk to pour on top, and toasted pumpkin seeds. And of course a thick slice of homemade bread. Perfect for a cosy autumn dinner!
Pho is a new acquaintance for me. Vietnamese noodle soup with lots of spices and fresh vegetables sounds like something I’d really like. So I tried a recipe from Green Kitchen Travels, and I must admit that it wasn’t really what I expected. With spices like cinnamon and cardamom it smelled more like a drink for Christmas than Asian street food. But lime, thai basil and coriander balanced it up, and when I tasted it I was pleasantly surprised. The best bit is pouring the steaming broth over the fresh veggies!
Let’s do it step by step.
400 g firm tofu, pressed to get the water out
0,5 dl soy sauce
0,5 dl sesame oil (not the roasted type!)
2 tbsp sweet chili sauce
Cut the tofu block in cubes, and marinate in soy, sesame oil and sweet chili sauce.
Then start with the broth:
2 large onions cut in quarters
10 cm of fresh ginger, finely sliced
3 sticks of cinnamon
4 star anis
4 cloves (Not garlic! In Swedish – kryddnejlika)
2 tbsp cardamom
1 tbsp coriander seeds
2 liters of vegetable stock
2 tbsp soy
3 carrots, peeled and sliced
1/2 fennel
Quickly fry all the spices in a dry pot. Make sure they don’t burn. Add vegetable stock and soy together with onions, ginger, carrot and fennel. Bring to boil and let simmer for at least 30 minutes.
Prepare the veg and noodles:
4 servings of rice noodle, cook according to instructions and rinse with cold water.
1 pak choy, sliced
1 carrot, finely sliced like matches
100 g bean sprouts
2 limes, cut in quarters
4 sprigs of Thai basil
Take the marinated tofu, roll it sesame seeds and fry it in oil.
Now pour the broth through a fine sieve to get rid of the vegetables and spices, then heat the broth again.
Prepare bowls with noodles, pak choy, carrot, bean sprouts, tofu, Thai basil and lime quarters. At the table, pour the steaming broth into the bowl, squeeze over lime juice and tuck in!
A thick, warming and slightly spicy soup – perfect for a day when spring doesn’t live up to its reputation. (Which is more or less every day this year in Sweden…) Enjoy!
3 large sweet potatoes
2 tbsp cooking oil
1 large onion
4 cloves of garlic
1 tbsp chopped ginger
0,5 tsp chopped red chili
3 tbsp green curry paste
400 ml coconut milk
approx. 500 ml water
1 tbsp miso
2 tsp vegetable stock powder
salt
fresh lime and coriander
• Peel and dice the sweet potatoes.
• Finely chop onion and garlic. Sauté in oil on medium heat in a big pot until soft. Add ginger, chili and curry paste and fry for a minute.
• Add sweet potatoes and coconut milk. Top up with water until the potatoes are covered.
• Stir in vegetable stock powder and miso. Cover with lid and boil until potatoes are soft, approx. 15 minutes.
• Mix until smooth. Add salt to taste, and serve with quarters of lime and generous amounts of coriander.
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