Michelle LeBlanc
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Vegan cooking: Dashi for udon or fresh ramen

9/17/2014

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leeks, slices

Yukon gold potato cubed (sm)

garlic chopped

coconut oil

peppers chopped

Sautée Almost til it's burnt to the bottom

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Add Water, Thyme, shiitake mushroom, seaweed (kombu), carrot, soy sauce, Sea salt, Smoked white pepper, Bay leaves, sesame oil

Simmer

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now whole this broth is cooking down, I add some whole washed Yukon hold potatoes to cook as a side dish.

After about 2-3 hours of simmering

Strain.

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Set aside mash.

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Set aside whole potatoes for another meal or snack. They have all that good flavor from the broth as well.

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Julienne carrots

Find a few nice spinach leaves

Brown some marinated tofu

Add noodles (ramen or udon) to cook in broth - just enough broth for just that serving, set aside rest. Use as you like

Build your bowl of soup ~

Pour your broth and noodles into bowl

Add carrot, spinach and tofu!

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Copyright 2018 Michelle LeBlanc 

  • My Journal
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