Vegan recipes from Scotland
Japanese Vegan in Scotland

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Vegan Spicy Harusame Soup


  • 2011/12/02

'Vegan Spicy Harusame Soup' -- 4 servings

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INGREDIENTS



200g Harusame (vermicelli)

1200ml vegetable stock

3 Tbls soy sauce

2 Tbls sake
1 Tbls ginger

Salt & pepper to taste
2 Tbls sesame oil
1-3 Tbls chili oil
1 pack enoki mushrooms
1 Large carrot
Half onion
Half pack bean sprout
Fresh coriander to taste
Sesame to taste



Directions:

1. Boil vegetable stock. While you are waiting, cut enoki mushrooms in half lengthwise, Cut the carrots into slices around 3cm long, and slice onion thinly. Add mushrooms, carrots and onion to the vegetable stock.
2. When the stock starts to boil, turn down the heat to low. Add the soy sauce, sake, ginger and cook until the vegetables being soft.
3. Add bean sprouts to the soup and cook for 1-2 minutes more. Add sesame oil, chili oil, and salt and pepper to taste.
4. In a separate pot, prepare harusame noodles: Bring 2 litters of water to boil and add noodles. Cook for around 90 seconds or until softened. Drain noodles in a sieve or colander.
5. Separate and place noodles into 4 bowls. Pour in soup, scatter coriander and sesame seeds on top. Eat!



This time harusame is the main. It's another food we got from the Chinese supermarket. In Japan, harusame has the image of being a low calorie food, but actually it has higher calorie than ramen noodles: about 350 kcal in 100g! But harusame will be bigger in water, so we can be full from eating just a little bit.
So… please be careful to not eat too much harusame!
(My recipe isn't healthy at all! Sorry!)

Vegan Memo:
- Sometimes harusame has already been cut, but usually it's too long to eat. So please cut them before you cook them.
- I recommend that you use ground sesame more than using non-ground sesame. At first, it smells nice. And ground sesame is better for digestion absorption. We can't digest sesame seeds at all.
- If you can't get enoki, you can use usual mushrooms.

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