Friday, November 21, 2014

Vegan Lemongrass Infused Soba Noodle Soup

Who doesn't like a big bowl of delicious noodles in a "creamy" vegan lemongrass scented broth?  It is light yet comforting and aromatic.

I love lemongrass, especially in tom yum soup or tom kha gai.  Those are some of my favorite Thai soups out there!  Not only does it have a fresh citrus like flavor but has many medicinal properties and is great for your health!  The health benefits go on from helping with laryngitis to fever reducing to alleviating muscle spasms to stomach and muscle pains/spasms to an antidepressant....just to name a few.

I actually found chopped up, frozed lemongrass in a Vietnamese market, so I have been using it quite often!  It is also great to just use to make a simple tea! 

Ok now that you have your fun lemongrass facts, grab your soba and some vegetables and lets get cooking!

Vegan Lemongrass Infused Soba Noodle Soup
1 package soba noodles
4 c vegetable broth
2 c coconut milk
2 heaping spoons of chopped lemongrass, or 2 stalks of lemongrass
1 tbsp fresh minced ginger
2 garlic cloves, minced
1/2 chopped enoki mushrooms, or mushrooms of your choice
2 scallions, chopped
1/2 c tightly packed baby spinach
1-2 carrots, peeled into thin slices
1/4 c mirin (optional)
salt to taste
2 tsp white pepper
1 tbsp sesame or peanut oil
In a large pot, heat sesame or peanut oil over medium heat, add in minced ginger and garlic and saute for about 3 minutes.  Add in vegetable broth, coconut milk and lemongrass and bring to boil.  Cover, turn to low and allow to simmer for about 20 minutes to allow the flavors to develop.  When you are ready to cook the noodles, remove lid and bring back to a boil.  Cook the noodles according to package, adding in all remaining vegetables and spices in the last minute (you do not want your greens to turn brown!)  Serve immediately!

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