Around The World On Your Plate

Udon Soup Ingredients: Soup Base: 2 cups vegetable stock 2 teaspoon miso paste 1 teaspoon red chilli paste (Korean) 1 teaspoon tahini paste Others: 1 Packet udon noodles (cooked per packet instructions) 1/2 cup onion sliced 1/2 cup mushroom sliced 1/2 cup cabbage shredded 1/2 cup chopped bell pepper 1 teaspoon minced garlic 1 teaspoon minced ginger 2 teaspoon oil Scallions to garnish Sesame oil to taste Salt to taste Method: Saute all vegetables in oil on medium heat.  Add vegetable stock along with red chilli paste, tahini paste, and cooked udon noodles.  Simmer on low until everything is cooked.  Just before serving, add in the miso paste and turn off.  Garnish with scallions and serve hot.

Ingredients: 3 cups of Dashi stock 2 tablespoon miso paste 1/2 cup chopped Spinach 1/4 cup cubed firm tofu Method: In a pot, simmer the stock along with spinach and tofu until just done.  Strain the miso using a mesh strainer into the soup and turn off the heat once you start to smell the rich flavour of the miso paste infused into the soup. Serve immediately. Note: Do not boil the soup after miso paste has been added. This soup can be made with a combination of veggies added to it, see below. Vegetable Combination: Spinach and tofu. Potato and onions. Mung beans. Cabbage and deep-fried tofu.