Monday, September 16, 2013

Vegan Mofo #11 - Terry’s Fresh Wheat Noodles in Miso Broth...

Vegan Mofo #11 - Terry’s Fresh Wheat Noodles in Miso Broth 

The Region - Korea
The Book - Vegan Eats World
The Author - Terry Hope Romero
The Recipe - Fresh Wheat Noodles in Miso Broth
Page # 219
Difficulty - Easy
Duration - Roughly 40 minutes

So, I’m back from vacation, and we had a splendid time. Seriously, just an all-round magical, wonderful, fantastic trip. We got to cram in a few things not on the original itinerary, and we literally walked all of Montreal - completely eating our way through it’s abundance of amazing vegan and vegetarian restaurants. But, more on that come October, because for now, it’s back to Mofo!

Oh how I’ve missed Mofo, though since I just got back today and I’m still a little disorganized my posts may be a little haphazard. Originally I was trying to keep each day centered on a specific region but now it’ll just be whatever, whenever.  So rather then go into Latin America and the Caribbean like I’d planned upon my return we’re going to head back to Asia tonight and the rest will come another day.

Now, I’m not sure how traditional this specific recipe is. Terry says it’s inspired by Korean style miso soup and I’ll have to take her word for it since I’ve never eaten Korean miso soup before. How it differs from Japanese miso soup she doesn’t say. Though since I love soup, love fresh udon noodles and haven’t used Vegan Eats World very much I thought this would be the perfect time to try out her version of a miso soup. Plus I had an abundance of Fresh Udon that I picked up from the Super H Market before going on vacation.

So, how was the soup? Excellent! I mean really, really super fantastic! I loved everything about it from the thick fresh noodles to the tofu cubes, spinach, shiitake mushrooms, and Korean red pepper. The soup also has onion, garlic, miso, soy sauce, green onions, sesame seeds, kombu and sesame oil. It’s a brilliant and comforting combination. Seriously, forget chicken noodle soup, all you need on a cold day when you’re feeling low is a piping how bowl of this Udon Noodle soup and you’ll perk right up again. Typically I don’t like soup that has soft tofu in it. In fact I don’t like tofu in soup at all, I don’t know why, it’s just not my thing, but somehow here it works perfectly. Much to my amazement I didn’t simply tolerate it, I actually loved it.

Some of you may also be wondering if you could replace dried Udon Noodles or even Soba Noodles with the Fresh. Terry says you can but my honest opinion is that it just wouldn't be the same. There is nothing in this world like fresh Udon noodles, and they are worth every bit of effort to track them down. Usually they are not too hard to find, most Asian groceries have them, and they really are worth it.

Another win for Vegan Mofo and another win for Vegan Eats World. I’m so happy to be back doing Mofo, and am so excited for what’s next.


  1. I don't think I've ever seen fresh noodles over here, but it does look like they'd be worth seeking out!

  2. They are really worth the looking around. Maybe in a specialty Korean or Japanese market, those might be your best bet if the local Asian market doesn't have them. :)