Veggie Miso Udon Soup

Confession time...I've been perusing the rescue shelter website again. I know, I know. Don't judge! I'm trying to talk Todd into getting an older, smaller dog. He's seven years old and his name is Oreo and he's been there since July 31st! So sad. Plus, Bailey needs a friend. Cross your fingers that he'll come home with us soon! I have a feeling that soon after this post goes up, I'll be in trouble...heh heh.  Anyways, besides stalking the rescue site, I've been craving some udon soup. Big time. There's this place in the mall in Anchorage (yes, we only have one mall...okay that's a lie, but it is the mall) called Souper Bowl and they have the most wonderful udon soup and sometimes, a few times a year, I get a crazy-cracked-out-craving for it! So, I decided it was finally time to try to recreate it. I think I did a damn good job, too.

Produce On Parade - Veggie Miso Udon Soup

This soup could not be easier, and it's "udon" healthy...udon...uber...get it? Oh nevermind. It's packed with steamed veggies, cubed silken tofu and a healthy dose of miso. Udon noodles are my favorite noodle. I don't really know what it is exactly about them  but I just love 'em! I could not wait to make this soup and once it was done, I couldn't stop eating it! It was an extra exciting day in addition to this soup, because Todd got me a surprise gift! See the bottom of the post to see what!

Veggie Miso Udon Soup 

Inspired by Souper Bowl and No Whey No Cow

Serves 6-8

  • --For The Broth--
  • 1o cups water
  • 3 Tbsp. soy sauce
  • 3 Tbsp. erythritol (or sugar)
  • 2 Tbsp. ginger paste (or finely minced ginger)
  • 1 Tbsp. onion powder
  • 1 Tbsp. garlic powder
  • 4 green onions, sliced thinly
  • 1 sheet of Nori seaweed, chopped
  • 1/2 cup miso paste (I prefer red)
  • --Goodies--
  • 1 head of broccoli florets, chopped
  • 2 large carrots, sliced
  • 2 8 oz. packages of udon noodles (sauce packet tossed, eww)
  • 1 12 oz. package silken tofu, cubed
  • 2 large handfuls of fresh spinach

First, steam the chopped broccoli and carrots so they are just tender. Once done, set aside for use later. 

Produce On Parade - Veggie Miso Udon SoupIn a large soup pot, bring the water along with all the broth ingredients, excluding the miso paste, to a boil. Once boiling, turn to a simmer and once it stops boiling, add in the miso paste. Whisk well to incorporate. 

Now, add in the udon noodles and allow to cook for about 5 minutes, or until they have separated. Add in the cubed tofu and stir gently to combine. 

Produce On Parade - Veggie Miso Udon Soup

Serve in a giant normal-person, reasonable-sized soup bowl and add in the spinach, steamed broccoli, and carrots. Allow a few minutes for the spinach to wilt and then eat up!

Produce On Parade - Veggie Miso Udon Soup Produce On Parade - Veggie Miso Udon Soup

Holy closeup! Helllllo spinach.

Produce On Parade - Veggie Miso Udon Soup

How did I get those macro photos? With a macro lens of course! Todd bought me one and Lightroom, as well! Hurray! We He has a 20mm wide angle as well as a 50mm 1.4.

Produce On Parade - Veggie Miso Udon Soup

Oh, it's Oreo! Look at him, he really needs some love! He must have put this on the blog...what a clever little guy.

Produce On Parade

On repeat, Wild Child – Someone Else

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Veggie Thai Noodle Salad

 Hello! Oh man do I have a super duper delicious Veggie Thai Noodle Salad recipe for you all today. Yum. Just look!

Produce On Parade - Veggie Thai Noodle Salad

But first, exciting news. Today I was featured in Cooking Quinoa! If you missed my Sage Maple Chickpeas + Creamy Pumpkin Quinoa & Millet post you can take a look at my feature here at Cooking Quinoa. A big thanks to Wendy, for asking me if I wanted to be featured. Thanks, Wendy! 

Since I'm feeling exceptionally feisty today for no apparent reason, I thought I'd push my" vegan propaganda" on everyone with a quote. Because that is what vegans do. Hadn't you heard? 


Well said Leo, well said indeed. I know some of you will think that's a pretty grand statement, but I don't. And since this is my little corner of the internet that I share with my dear readers, I can do what I want. Sentient beings that experience life and emotions and in general do not want to be killed, especially for the pleasure of humans, I am sure...means something to me. And I think it should mean something to you too

Today, I heard that " is an unwritten rule of veganism that you must be prepared to answer silly hypothetical questions..." and I have to completely agree with that statement. "Okay, so what was the apocalypse and you had to hunt and eat animals or you'd starve to death? What then? What would you do then?" Gahhh! It's enough to slap a person upside the head, but hypothetically I'm not into

Anyway back to this salad, it's seriously yummilicious you guys. I honestly got spell-check corrected for that word, haha. But really, this Veggie Thai Noodle Salad is brimming with fresh and crunchy veggies, fresh and aromatic herbs, and soft rice noodles that are laden with a Thai style dressing, and topped with crushed peanuts.

Produce On Parade - Veggie Thai Noodle Salad

Veggie Thai Noodle Salad

Inspired by Bird and Cleaver

Serves 6

  • -- For The Salad--
  • 1 red bell pepper, julienned
  • 1 small daikon (165 grams), julienned
  • 1 cucumber, rough peeled and julienned
  • 2 large carrots, julienned
  • 14 oz. dry stir-fry style rice noodles
  • 1/2 cup fresh basil leaves, chiffonade
  • 1/2 cup fresh cilantro, chopped
  • 1/2 cup peanuts, crushed (mix in or garnish)
  • sesame seeds, for garnish
  • --For The Dressing--
  • 1 lime, juiced (about 1/4 cup)
  • 1/4 cup sugar or erythritol
  • 3 1/2 Tbsp. soy sauce
  • 2 Tbsp. water
  • 1 tsp. fresh ginger, minced very finely
  • 1 tsp. fresh lemon grass, minced very finely
  • 1 garlic clove, minced very finely
  • 1/2 tsp. sesame oil
  • 1/2 tsp. fresh chili paste

First, julienne all those veggies. I have a rockin' julienne peeler that I adore so I used that, but you could just cut them into thin matchsticks or even peel them if you desire. My special peeler can be a bit time consuming, but I feel it's worth it. Then add them to a very large bowl. 

Produce On Parade - Veggie Thai Noodle Salad Produce On Parade - Veggie Thai Noodle Salad

Now, combine all the dressing ingredients and whisk together very well.

Bring a large pot of water to a boil. Once boiling, remove from heat and add all the noodles. Submerge them completely and soak, stirring once or twice, for about 10 minutes or according to package. Then, drain and rinse under cold water. Set aside until ready to use.

While the water comes to a boil, slice up the herbs and crush the peanuts, if they need crushing. 

Produce On Parade - Veggie Thai Noodle Salad

Add the noodles, herbs, and peanuts to the veggies and toss very well to mix.

Produce On Parade - Veggie Thai Noodle Salad


Then, drizzle on the dressing and toss again coat. Serve chilled and garnish with sesame seeds.

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This salad is best if left to chill for an hour, but it's not a requirement. 

Produce On Parade - Veggie Thai Noodle Salad

And of course my little guy is always around when I'm cooking.

Produce On Parade - Veggie Thai Noodle Salad

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