Another supersimple sauce for your pasta is here, this time starring tofu and carrot!
It has exactly FOUR ingredients: tofu, carrot, ume plum vinegar and barley miso. First steam a chunk of tofu (about 50 g per person should suffice) and a small handful of carrot chunks in a steaming basket, about 20 minutes, or until the carrot gets soft enough to be easily prickled by a fork. Then transfer to blender, adding 1/2 tsp barley miso, about 2 tsp ume plum vinegar and warm water from the steaming (amount depends on desired consistency). Serve over noodles (mine were buckwheat noodles – soba) and garnish with cut up nori strips.
I already posted a recipe for glazed yuba on this blog, you can find it here. This time I made this one just for my boyfriend (except that I used half white flour and half whole-wheat flour for tempura batter, as he is not sensitive to gluten). For myself I made an oil-free and less-yin version 😀 I just soaked the yuba strips overnight, making sure they are fully covered by water, cut them up into bite-size pieces and then I cooked them in 1 tbsp of shoyu, 1 tbsp of mirin, 1/2 tbsp of lemon juice, 1/2 tbsp of rice malt (instead of maple syrup) and a bit of water, so the yuba was almost submerged. I first cooked the yuba for a while with a lid on and then let the liquid slowly evaporate with a lid off. It was almost as tasty as my boyfriend´s deep-fried version!
I served the yuba on soba noodles, with water-sauteed veggies (onion, leek, broccoli, carrot and cabbage).
I had some leftover cooked soba noodles, so the next day I tossed them into a lovely simple shoyu bouillon…
Just cook water with a couple of inches of kombu seaweed, for about 10 minutes, after which you take the kombu out, cut it into small pieces and return back (or save for another project…). The same thing you do with dried shiitake mushrooms (cook, take out, chop up, return). From the beginning I also added a small amount of dried daikon (it expands a lot in the liquid). Season with 2 tablespoons, or to your liking, of shoyu, and before serving, allow the soba to warm up in the liquid. Slurp up!
I served the bouillon with cooked rice/hato mugi mix, water-sauteed and lightly salted leek and swiss chard, and lentils with cooked hokkaido pumpkin cubes and shoyu.
Soba noodles are very pricey, but once in a while, totally worth it! I used to eat only 100% buckwheat soba (glutenfree, but also the most expensive ones), but now my system tolerates (wholemeal) glutinous grains better, especially in an alkaline environment. So I had 40% buckwheat soba (the rest is whole wheat). They already contain salt, so you just cook them in a large amount of water for 6 minutes (or per package instructions) and you get the best result if you cool them down twice during the cooking with a bit of cold water, so they stop boiling and then bring back to rapid boil. They come out nicely firm and not soggy at all.
We had them with scrambled tofu. I started with sauteeing a larger onion with a bit of wild garlic (totally optional, but it´s nice), then adding a pinch of salt and little chunks of carrot, green beans and celery stalk. When the veggies softened up, I crumbled in a 200 g block of firm tofu, added a tablespoon of shoyu (natural soy sauce) and between 1/4- 1/2 tablespoon of organic sugarfree mustard. Let sautee for another 5 minutes at least, so the flavours combine.
I also had a little serving of chickpeas (seasoned only with salt) and of hiziki seaweed (cooked for at least half an hour with some of its soaking water, sliced onion and shoyu to taste). Cook the hiziki until the water evaporates 🙂