Monday, 18 March 2013

Soba soup



          Trying a vegetarian diet can reserve very good surprises. Besides the benefits to human health, there are also many advantages for the health of the planet.
  A vegetarian meal has many possibilities in terms of flavors and textures, with plenty of alternatives for combining ingredients that have nothing in common with the ​​reducing idea that a vegetarian only eats "green stuff"
  It is known that water on the planet tends to decrease, mainly because of the unsustainable use of the natural resources. Forest destruction to create grazing pastures and livestock are two parallel industrialized agents with the same objective, that consume forest and water in an unsustainable and destructive ratio of natural resources in an irreversible process.

  My recipe suggestion for today is very simple to make and with easy found ingredients.
  I prepared a soba noodle soup.
  Japanese soba is a based buckwheat pasta. It is very tasty and when combined with vegetables and tofu is just super delicious...

(Serves 4)

Soba pasta
350 gr pumpkin
5 large carrots
1 large onion
1 bunch of asparagus
200 g of mushrooms
150 g of tofu
2 tbsp olive oil
2 tbsp soy sauce
1 tsp lemon juice
salt to taste
Arugula for garnishing

Start by cutting the tofu into cubes and allow them to marinate for 20 minutes in 150 ml of water with the soy sauce and lemon juice, while you prepare the remaining ingredients.
Wash the carrots and pumpkin.

Cut into 100 gr pumpkin (without removing the skin) and 2 carrots into small pieces and reserve to use later.

Remove the peel of the onion, cut it into pieces and put in a pan with olive oil. Let it cook for 2 minutes over medium heat, stirring constantly to prevent from burning.
Add the 150 g pumpkin and 3 carrots cut into small pieces and cook it in water that covering all ingredients. Season it with salt and when the ingredients are soft, blend until you get a creamy puree.

Meanwhile, steam the pumpkin and the carrots that you have reserved until they are al-dente.

Clean the mushrooms and cut them into pieces.
Wash the asparagus and cut them into pieces.
After getting the pumpkin and carrots puree, add the soba pasta in the desired proportion. Separate the soba with a fork and cook it for 4 minutes.
After 4 minutes, add the tofu, the mushrooms and the asparagus.
Let it cook another 3 minutes and add a bit of marinade water of the tofu and the steamed pumpkin and the carrots as well.
Season it with salt and serve garnished with arugula.

Bon appétit!

© veggie delicious food, March 2013

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