Soothe those harsh winter winds with a hot umami bowl, filled with a rich, slightly spicy and faintly sour soup base, along with curly noodles, shitake mushrooms and crispy fried tofu.
Like all good things, a proper soup base needs time and attention. We can prepare more of it and freeze it in parts, keeping it handy. It is important to fry the onions and tubers until they are completely caramelized. This is how you build the foundation for that marvelous umami taste. Once the veggies are fried, we add tomato concentrate, garlic and spices. We fry it all together for a few more minutes and cover it with water. The soup base should be cooked for at least 30 minutes or more. At the very end, we can balance the taste to our own heart’s desire with soy sauce and balsamic vinegar.
SOUP BASE
Carrots
Onions
Garlic
Cauliflower
Celery root
Tomato concentrate
Balsamic vinegar
Coriander
Ginger
We carefully fry the tofu and mushrooms. Likewise we dice the spring onion, chili and lovage. Our goal is to invigorate the soup bowl with aromas and raw veggies for an even bigger dose of vitamins and minerals.
ADDITIVES
Your choice of noodles
Shitake mushrooms
Kale
Spring onions
Red chilli
Lovage
Stacking-wise we are leaving you with complete freedom. You know best which ratio is just right for you. Sipp those noodles long enough to annoy your neighbour, if ever so slightly :)
Bon appetit!
Martin
P.S.
The recipes are deliberately written without grammage, so that you will begin to develop your own flavor character and enjoy a forgotten sense, intuition. You can always write to us if you need any hint or direction. Thank you for your understanding. No offense.
Ceramics: @tri_lukne
#grashka #plantbased #vegan #food #organic #regional #local #fromfarmtofork #healthy #nutritious #wholeplantbased #agriculture #sustainable
