Japanese style mushroom, tofu and noodle broth

Here comes another warming vegan dish that is just perfect for the autumn. As it is World Vegan Day today, it's only right to post an international vegan dish. I finally managed to make this style of broth, which I've been planning for quite a while now. Now that the weather is slowly getting chillier, this kind of dishes are just perfect for the season.

I used spiralised yellow carrots in this with mixed exotic mushrooms, radishes and chucky tofu pieces in a wonderfully spicy broth, and added thick udon noodles for slightly more substance. As a base for the broth I used Clearspring's Organic Instant Noodle Broth and found it to be very good. I still have some of it left, so another broth should come very soon.

Ingredients

1 large yellow carrot

200 g mixed exotic mushrooms

1 shallot

2 garlic cloves

1 cm fresh ginger

2 small chillies

100 g radishes

200 ml noodle broth

800 ml water

200 g tofu

200 g wide udon noodles

Mirin to taste

Soy sauce to taste

Sesame oil to taste

Green nori sprinkle

Method

Prepare the vegetables by cutting them to suitable shapes and sizes. Spiralise the carrot.

Cook the tofu cubes separately in a hot pan until golden brown and firm, and set them to side.

Cook the shallot, garlic, ginger and chilli. Add the other vegetables to them.

Heat up the noodle broth with water and combine it with the vegetables.

Cook the noodles until they are done and add them to the broth.

Season to taste with mirin, soy sauce, sesame oil and green nori sprinkle.

Enjoy!

I want to share this recipe with Lisa from Lisa's Kitchen, who is hosting No Croutons Required, a vegetarian soup and salad cooking challenge this month and in December. The event is hosted by Lisa and Jacqueline from Tinned Tomatoes.

Your VegHog