By Sharon Gannon (Simple Recipes for Joy)
Yield: 6-8 servings
- 4 ounces uncooked noodles (udon, soba, glass noodles, or rice noodles)
- 1 sweet potato, peeled or unpeeled and chopped into small cubes
- 1⁄4 pound fresh green beans, chopped into small pieces
- 1 medium carrot, peeled and chopped into small pieces
- 1 stalk celery, chopped into small pieces
- 6 ounces fresh, frozen, or canned corn
- One 16-ounce can adzuki beans, with liquid
- 2 tablespoons powdered vegetable stock or equivalent in bouillon cubes, dissolved in 1⁄2 cup boiling water
- 3 tablespoons dried hijiki seaweed
- 8 cups water
- 2 tablespoons tahini
- 2 tablespoons mellow white miso
- 2 tablespoons vegetable oil
- One 1-inch piece fresh ginger, peeled and finely chopped
- 3 cloves garlic, finely chopped
- 1 medium onion, chopped into small pieces
- 2 teaspoons curry powder
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 8 ounces firm organic tofu, chopped into small cubes
- 2 teaspoons salt
- 1⁄2 teaspoon freshly ground black pepper or cayenne pepper
- Hot or toasted sesame oil, for serving
- Prepare the noodles according to the directions on the package, drain, and set aside.
- In a large soup pot, place the sweet potato, green beans, carrot, celery, corn, beans, stock, seaweed, and water, and bring to a boil over high heat. Reduce the heat to medium-low and cook, covered, for about 20 minutes, until the vegetables are soft.
- Meanwhile, in a small bowl, mix the tahini and miso to make a paste, then set aside.
- In a small frying pan, heat the oil over medium heat. Add the ginger, garlic, and onion and sauté for 5 to 10 minutes, until the onions are translucent. Add the curry powder, coriander, and cumin and cook for about 3 minutes, adding just enough water to keep the mixture from burning, until well mixed and the spices are fragrant.
- Add the noodles, sautéed mixture, tahini/miso mix, tofu, salt, and pepper to the pot. Stir gently to incorporate all of the ingredients.
- Ladle the soup into individual bowls and add several drops of sesame oil in each bowl.
Recipe Source: Sharon Gannon from Simple Recipes for Joy