Veganomicon_ The Ultimate Vegan Cookbook - Isa Chandra Moskowitz [96]
Once the broth is boiling, break the soba noodles into thirds and throw them in. Lower the heat to medium so that the soup is at a low boil. Cover and cook for 15 minutes, stirring occasionally.
Add the miso and stir until it’s incorporated. Taste and adjust the salt, and add a little extra miso if you would like a stronger, saltier flavor.
PORCINI-WILD RICE SOUP
SERVES 6
TIME: A LITTLE OVER 1 HOUR, MOST OF IT INACTIVE
Woodsy and earthy, this soup is rich with mushroom flavor. It is topped off with fresh chervil, which has a delicate, lemony taste that is not quite comparable to any herb, though if you can’t find it, chopped fresh parsley works nicely. Go on a mission to find the chervil; if nothing else, it would make a great blog entry.
Garnished or not, this is an easy recipe for what tastes like a ten-dollar bowl of soup at a swanky Manhattan sidewalk café. Perfect for serving your yuppie friends.
½ ounce dried porcini mushrooms
2 cups boiling water
2 tablespoons olive oil
1 large yellow onion, sliced thinly
4 cloves garlic, minced
2 tablespoons fresh thyme
1 teaspoon salt
Several pinches of freshly ground black pepper
8 ounces cremini mushrooms (about 3 cups), sliced thinly
1½ cups wild rice (try to find a wild rice blend with several kinds mixed together)
4 cups vegetable stock, plus extra if needed
1 carrot, peeled
Several sprigs of fresh chervil for garnish
PLACE THE porcinis in a bowl. Measure 2 cups of boiling water and pour over the porcinis. Cover with a plate and set aside.
Preheat a stockpot over medium-high heat. Add the olive oil and sauté the onions for about 3 minutes. Add the garlic, fresh thyme, salt, and pepper. Cook for about 10 minutes or until browned, stirring frequently.
Add the sliced creminis and sauté for about 3 minutes. In the meantime, remove the porcinis from their broth (with tongs or a fork). Slice them thinly and add to the stockpot along with the porcini broth. Let the mixture cook for a few more minutes.
Add the wild rice and the vegetable stock. Cover and bring to a boil. Once the soup is boiling, lower the heat to low and simmer for about 45 minutes.
When the rice is tender, grate in the carrot, turn off the heat, and let sit for 10 more minutes. If the soup is too thick, add another cup or so of water or broth. Ladle into bowls and garnish with sprigs of fresh chervil.
DOUBLE PEA SOUP WITH ROASTED RED PEPPERS
SERVES 6 TO 8
TIME: 1 HOUR 20 MINUTES
Split pea soup is practically a pop-culture icon, in the world of soups, that is. Or at least we think so. Our split pea is a little amped-up, featuring extra herbs and spices, a new texture thanks to the addition of fresh green peas, and a little bit of smoky-sweetness from roasted red peppers. A big bowl makes a perfect light yet nourishing meal, especially when served alongside crusty bread and Hummus (page 67) for dipping.
3 tablespoons olive oil
1 large onion, chopped finely
2 carrots, peeled and cut into small dice
2 stalks celery, chopped into ¼-inch pieces
2½ quarts water
1 pound dried split green peas
1-inch cube fresh ginger, peeled
1 bay leaf
2 teaspoons dried thyme
1 teaspoon dried tarragon
½ teaspoon ground coriander
½ teaspoon ground cumin
1 (16-ounce) bag frozen green peas
2 roasted red reppers (page 33), cut into ½-inch pieces, diced
Freshly ground pepper
1½ teaspoons salt, or to taste
PREHEAT A large stockpot over medium heat. Sauté the onion 5 to 7 minutes, until softened. Add the carrots and celery, and sauté for another 5 minutes until the veggies are soft and slightly golden.
Add the water, split peas, ginger, bay leaf, thyme, tarragon, coriander, and cumin. Cover, raise the heat to high to bring to a rolling boil, then lower the heat to medium-low and allow the soup to simmer, covered, for 45 to 50 minutes until the split