Carrot- Sweet Potato Soba Soup
I never really craved Asian food growing up. Sure, we would get Chinese take-out - sweet and sour chicken for me, please- but it wasn't something I'd ask for.
Fast forward to four years ago when I came to Maine for the first time. A friend of mine told me about a thai restaurant, Long Grain, that I had to go to. Not expecting much, I went with friend and boy, was I mistaken! Their Pad Ke Mao, also known as their homemade rice noodles stir fried with local greens, mushrooms, thai basil and your choice of local meat or tofu, quickly became my favorite and something a craved regularly.
While they can make it without gluten, cane sugar or fish sauce, sesame and egg are two things that can give my stomach alarm so I don't go as often as I wish to anymore. On Tuesday, we had a 1/2" of ice, sleet and snow with school cancelled. My street nor my driveway are the best (think steep), and for a Maine winter newbie, I stayed warm and cozy thanks to this soup. It will never be Long Grain, but it kept us comforted and my allergies in check. A gold star in my book!
5 carrots, peeled and cut into 1" pieces
2 small sweet potatoes, cut into 1" pieces
1" fresh ginger, peeled and chopped
2 tablespoons miso
1 package soba noodles (I used King Soba noodles)
1 bunch kale
1# shiitake mushrooms
1 medium onion, thinly sliced
1 tablespoon coconut aminos or tamari
red pepper flakes
spicy sesame oil
Add the carrots, sweet potatoes, ginger and a pinch of salt into a medium pot. Cover the vegetables with 1" of water and simmer until fork tender. Strain the vegetables and ginger, keeping the water. Place the vegetables into a blender, and blend until smooth using enough water to create a consistency that's of heavy cream. Return the broth back to the pot and whisk in the miso. Taste and season with sea salt and pepper accordingly. Keep warm.
In another pot, cook the soba noodles to the package's directions. Ours took about 4-5 minutes once the water was boiling. Drain the noodles.
Last step before putting it together, I promise. In a medium sauté pan, heat 1 tablespoon coconut oil over medium high heat. When the oil is simmering, add the mushrooms and cook until golden brown, about 2 minutes on each side. Add the onion and kale and cook until wilted. Add the coconut aminos or tamari.
To serve, twirl a nest of noodles into the center of your bowl and add 1/4 of the vegetable mixture. Pour about 2 cups of the broth around and sprinkle your favorite toppings.
To make this soup heartier, top with ground pork, slices of beef or sautéed tofu.