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
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.Continue reading “Vegan Noodle Soup”