April 7, 2013
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Tomato, garlic, miso & basil vermicelli
I haven't become vegan, but sometimes, I make vegan dishes. I love me a good hearty steak, but sometimes, it's nice to have something light.
This is a quick, comforting bowl of soupy noodles. And the best part, it's easy to make a single serving.
I didn't have any mushrooms, but I would also add a quarter cup of sliced, button mushrooms to the soup. If you wanted to make a vegetarian version, you could drop an egg in the soup to give it the egg drop effect.
- 1 layer of Thai vermicelli (the brand I buy has about 4 layers per pack)
- 2 cups of water
- 1 tsp red miso
- Sirracha (optional)
- 1 tsp olive oil
- 2 cloves of garlic, slivered
- 1 hot house tomato, cubed
- 5-6 leaves of fresh, chiffonade basil
- ½ a green onion, slivered
- 1 tsp fresh lemon juice
- Fresh lemon zest, to taste
- Soya sauce, to taste
Put vermicelli into a pot of boiling water for 2-3 minutes. Remove vermicelli when softened and shock in ice bath.
Over medium-high heat, sauté the garlic in 1 teaspoon of olive oil in a sauté/frying pan. Just as the garlic starts to brown, add the tomatoes. Season to taste. I use a pinch of salt, fresh ground pepper, and a bit of oregano. Once the tomatoes are softened and a bit caramelized, set aside.
Dissolve miso in the 2 cups of water (add sirracha if desired – I added ~1 teaspoon) and bring to a boil. Place the drained vermicelli into the boiling soup for a minute or two to warm it up, but don’t let it boil because it will disintegrate. Remove the vermicelli from the soup and place it in your serving bowl. Add soya sauce, green onion, basil and lemon zest to the vermicelli. Add the tomatoes and garlic to the soup and bring to a boil. Pour the soup over the vermicelli. Add lemon juice and serve.
