The Plant-Based 5-Ingredient Cookbook by Kylie Perrotti

Author:Kylie Perrotti [Perrotti, Kylie;]
Language: eng
Format: epub
ISBN: 7261951
Published: 2023-07-15T00:00:00+00:00

Tahini-Miso Shiitake Broth

Prep Time: 5 minutes | Cook Time: 55 minutes

Servings: 4

Nutty, bitter tahini and umami, salty miso pair perfectly with sweet, lightly caramelized onions in this broth. Like many of the noodle dishes in this book, you can adapt them infinitely with the toppings. If you want to finish the soup with vegetables, use the already boiling water for the noodles to your advantage. Bok choy leaves, broccoli florets, sugar snap peas, or edamame can be blanched in the broth during the last two minutes of the noodles cooking. Use a spider strainer to scoop them out of the broth and straight into an ice bath as you assemble the noodle bowls. Tofu can be added as well. I like to cut raw tofu into cubes, place it into bowls with the noodles, and ladle the hot soup broth on top. You can also simmer tofu cubes directly in the pot of broth.

INGREDIENTS

2 tablespoons neutral oil, plus more if needed

1 large sweet onion, peeled and thinly sliced

4 ounces shiitake mushrooms, caps sliced and stems discarded or reserved for another use

6 cups water or vegetable stock, divided

Salt and pepper to taste

2 tablespoons white miso

¼ cup plain tahini

8 ounces rice vermicelli

Bok choy and raw tofu, cubed, optional

Sesame oil and chili oil, optional, for finishing

INSTRUCTIONS

1. Caramelize the onion: Heat the neutral oil in a large soup pot over medium heat. Add the onion and cook, stirring occasionally, for 20 to 25 minutes until it is lightly caramelized. Adjust the heat as needed to prevent it from burning. Remove the onion from the pot and transfer it to a bowl.

2. Cook the mushrooms: If the pot seems dry, add another drizzle of oil. Add the sliced shiitake mushrooms and cook for 6 to 8 minutes until they just begin to brown. Pour in 4 cups water or stock and season with salt. Bring to a boil, then reduce heat and hard simmer for 20 minutes. The liquid should reduce by half. Adjust heat as needed if the liquid evaporates too quickly.

3. Prepare the miso-tahini base: Heat the remaining water or stock in a heatproof measuring cup in the microwave for 2 minutes until warm. Add in the miso and tahini and whisk until smooth. Set aside.

4. Cook the noodles: Bring a large pot of water to a boil and cook the noodles according to package instructions. If serving with bok choy, add the leaves to the water with the noodles during the last 2 minutes of the noodles cooking. Carefully remove the bok choy with tongs and place it in an ice bath. Drain and rinse the noodles with cold water and set aside.

5. Finish the broth: Turn off the heat on the broth. Pour in the miso-tahini mixture and whisk until combined. Taste and season with salt and pepper.

6. To serve: Divide the noodles between four bowls. Ladle the hot broth on top. Garnish with bok choy leaves and cubed tofu if using. Serve with sesame oil and chili oil on top if you like.

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