My guest this week on the Progressive Radio Network is Joe Chierchie, the Beer Event Manager at Starfish Junction and a promoter of the craft beer movement. Please join me on Thursday to learn more about the craft beer movement, and how it is growing on Long Island and nationwide.
Miso Vegetable Soup with Ramen Noodles and
12 cups water
4 cloves garlic
3- 1” pieces of ginger, peeled
1 organic onions, chopped
3 organic carrot, washed and cut
2 organic celery, washed and chopped
½ head organic cauliflower, cut into flowerets
3 turnips, chopped
1 bunch kale, chopped
10 oz. package organic tofu (firm or soft) cut into small cubes
½ cup red miso
1- 8-10 oz. package ramen noodles, (brown rice, buckwheat) cooked al dente
1 cup cut unprocessed nori
3 Tbs. sesame seeds
sesame oil drizzle
In large pot, sauté onions, carrots and celery in olive oil for 5 minutes. Add cauliflower, turnips, garlic and ginger and continue cooking for 5 more minutes. Add the water to pot, and bring to a boil. Reduce heat, add the tofu and kale, and simmer for 20 minutes. Remove 1 cup of hot broth into a separate bowl, and mix with the miso. Add the miso mixture back into the soup pot. Add more miso if desired for taste preferences, but DO NOT BOIL THE SOUP ONCE THE MISO IS ADDED! It kills the nutritional value!
In heavy cast iron pan, toast the nori for 1 minute, then add the sesame seeds. Drizzle dark sesame oil over the nori and continue toasting until the sesame seeds look golden brown and the nori is crunchy (about 1 minute)
Run the cooked noodles under warm water, before serving, and add individually to each bowl. (Do not add to the soup, or they will over cook.) Top the noodles with the Vegetable Miso Soup and add a spoonful of the sesame-nori crunch. ENJOY!