The Messy Vegetarian Cook » stock http://www.messyvegetariancook.com Easy Vegetarian Recipes and Vegan Recipes Tue, 07 Sep 2010 17:57:17 +0000 en hourly 1 http://wordpress.org/?v=3.0.1 Fresh Nigari Tofu in a Hot Vegan Dashi Broth http://www.messyvegetariancook.com/2008/06/04/fresh-nigari-tofu-in-a-hot-vegan-dashi-broth/ http://www.messyvegetariancook.com/2008/06/04/fresh-nigari-tofu-in-a-hot-vegan-dashi-broth/#comments Wed, 04 Jun 2008 14:56:47 +0000 Kip http://www.messyvegetariancook.com/?p=85 Fresh Tofu in Dashi Recipe

Despite the fact that my Soyquick caught fire a few weeks ago (!!), I have not had any more problems and have got back to fulfilling my regular fresh tofu cravings.

Once you have your tofu, this recipe is both easy, tasty, and nutritious. The key, like with many things I cook, is heaps of ginger and boat-loads of garlic. I am perfectly happy to give up the concept of friendship and company if it means I can ingest copious amounts of garlic. I will never have to fear vampires.

The base is a simple vegan-friendly dashi, made with dried shiitake mushrooms. As I didn’t use the soaked mushrooms with the tofu recipe, I saved them and sliced them over a simple salad of edamame, broad beans, carrot, garlic, and ginger.

There is no need to be precise with ingredients for this recipe because it’s so simple and can be dealt with via constant taste-tests throughout the creation process (broth not salty enough? Throw in some more soy sauce). Be creative and experiment! I’m sure this would also be lovely with some freshly sliced spring onions on top.

Fresh Nigari Tofu in a Hot Vegan Dashi Broth

Serves two
  • Directions/Method
    1. First make the broth by putting about 1 1/2-2 cups of hot water in a pot with the dried shiitake mushrooms. The number of mushrooms used for making the broth is only a suggestion and is based on the quality of the mushrooms as well as size. Add the soy sauce, sugar, ginger, garlic, and optional chili to the broth also at this time. Leave this to simmer over a low heat while you prepare the tofu.
    2. To prepare the tofu, place the blocks in a bath of hot water over a low heat. Don’t boil the tofu as you still want it in one piece. This serves no purpose other than to heat the tofu.
    3. After the broth has been a-brewin’ for 20 minutes or so, add a little bit of sesame oil to the broth, then remove the mushrooms and set aside. You can slice the meaty body away from the stems and serve with this dish (or another, like my inclusion in a mixed bean salad).
    4. Remove the bean curd from its hot bath and place each piece in the centre of empty bowls. Gently pour the broth over the hot tofu, using a spoon to catch the majority of the ginger and garlic as the liquid pours away. Top the hot bean curd with the remaining garlic and ginger, and serve immediately while hot.
]]> http://www.messyvegetariancook.com/2008/06/04/fresh-nigari-tofu-in-a-hot-vegan-dashi-broth/feed/ 1 Kippy’s Basic Vegetable Stock http://www.messyvegetariancook.com/2007/07/07/kippys-basic-vegetable-stock/ http://www.messyvegetariancook.com/2007/07/07/kippys-basic-vegetable-stock/#comments Sat, 07 Jul 2007 15:51:57 +0000 Kip http://www.messyvegetariancook.com/?p=27 Once you get into the habit of making your own stocks, you will loathe to use bouillion cubes ever again. I am picky about my level of salt and I find that not only are store-bought stock powders and cubes far too saliferous, but also much less tasty than a homemade broth. I generally keep a litre or so of stock (at least) in my freezer at any one time to use as a base for a number of recipes. It’s now a kitchen staple of mine and I feel uneasy when my freezer is missing its mandatory container of frozen veggie broth!

Homemade stocks are also a great way to use up those vegetables that have been sitting in the fridge for a little too long. You know the ones I mean. I’m talking about the veggies that are a little past their peak, but not quite funky.

Kippy’s Basic Vegetable Stock

Makes about 2 litres
  • Directions/Method
    1. Mix all ingredients in a large 4 quart (or larger) saucepan. Bring to the boil and then let simmer for 1.5 hours.
    2. Remove from the heat and allow to cool. Once the stock is cooled, strain it, discard the vegetable mush, and use the stock as needed. Freeze what’s leftover and simply defrost as needed.
]]> http://www.messyvegetariancook.com/2007/07/07/kippys-basic-vegetable-stock/feed/ 4 Miso Soup with Faux Chix and Spinach http://www.messyvegetariancook.com/2007/04/30/miso-soup-with-faux-chix-and-spinach/ http://www.messyvegetariancook.com/2007/04/30/miso-soup-with-faux-chix-and-spinach/#comments Mon, 30 Apr 2007 20:35:21 +0000 Kip http://www.messyvegetariancook.com/?p=14 Miso Soup with Faux Chix and Spinach

This one’s dead easy, folks, and tastes great to boot! This miso soup recipe will serve two comfortably as an appetiser, but if you want to make a main meal out of it then you may want to double the recipe.

Miso Soup with Faux Chix and Spinach

Serves two
  • Directions/Method
    1. Brew stock, but don’t add the miso paste yet.
    2. Cut the veg chicken into tiny slivers and add to stock, along with cubes of tofu.
    3. Make sure the soup is below a boiling temperature and add spinach and miso.
    4. Allow spinach to just wilt in the soup before serving, about two minutes cooking time.
    5. Garnish soup with sping onions and serve!
]]> http://www.messyvegetariancook.com/2007/04/30/miso-soup-with-faux-chix-and-spinach/feed/ 0