vegan noodle soup

Vegan Noodle Soup

I’ve always loved the contrast between European and Asian soups. While ours are generally made by pureeing vegetables in a variable amount of water, theirs are usually clear broths with a number of solid ingredients such as mushrooms, noodles, rice, chicken, pork and tofu.

In many traditional recipes, the broth is made by cooking bones with water for several hours, or by mixing dried fish shavings and seaweed.

These preparations confer the soup a characteristic umami flavour, one of the five “basic tastes” alongside sweet, sour, bitter and salty. You may have not heard of it, but you sure taste it on a daily basis, as it is present in a wide array of foods such as tomatoes, mushrooms, cheese, yeast or soy sauce, and added artificially to snacks like potato chips or “low-sodium” products in the form of the controversial monosodium glutamate. Check out this 2-minute video for more information on umami.

Today, I present you an entirely animal-free soup, suitable for vegans, where the main flavouring is miso, a fermented soybean paste – and a source of umami flavour.

vegan mushroom soup
Continue reading “Vegan Noodle Soup”