Is there any reason that the tastiest foods don’t make for good photos? Maybe cupcakes and pizza and fresh whole fruit pose well, but soups and pastas just don’t.
I might be making several soups in the next few days while Alex is recovering from having his wisdom teeth extracted. This soup, though, was something I wanted to do for me. (I’ve already made a big batch of mashed potatoes for him.) Plus it feels healthy after a bad week for food so far. Last night for Alex’s last meal before the oral surgery, he chose Mac’s Pizza Pub so I enjoyed another delicious vegan pizza and some Magic Hat #9.
This soup is made from dried mushrooms and the soaking liquid, plus all my favorite soup vegetables, like cremini slices, carrots, celery, nappa cabbage, and broccoli.
I even used the broccoli stems, which I’ve never done before. I peeled them and sliced them like carrots – they were perfect and not too tough as I had always thought. I finished off the soup with some white miso, bean sprouts, and sriracha.
How did I forget to mention the soba noodles? I was worried that these noodles would soak up all my broth and become mushy, but they were perfect soup noodes.
I wanted to make this quick as I’m headed into work for a half day today, but I’m honored to have received a Most Versatile Blogger award from Bianca and Vegan Crunk. Super! I’ll think of a few things to share about myself and a few bloggers to pass this along to soon. Can you handle the suspense?