Toshikoshi "Daikon-noodle" Soba

Toshikoshi "Daikon Noodle" Soba:

"Toshikoshi Soba" is a year-end Japanese tradition. I made a rawfood version of it on a New Year's Eve.

Happy New Year!

...my housemate said the spiralizer looks like a "torture chamber for vegetables." :D


Ingredients:

Spiralized Daikon Radish (for mock-soba noodle in rawfood style)
Chopped green veggie (I used Vietnamese "Cai Ngot"; Spinach would do)
Sliced carrot
Sliced green onions
Shiitake Mushrooms
Sprinkle of white sesame seeds


Broth:

Veggie ends, Shiitake mushrooms...


DIRECTION:

1. Make Daikon Noodle with Spiralizer. (Can use a simple Peeler instead.)  And, cut all the vegetables.

2. Boil water and throw in Shiitake Mushrooms and Veggie ends to make a broth.

3. Once there's enough color in a broth, take out the above. Slice Shiitake Mushrooms.

4. Throw in and soften the Daikon Noodle in the broth. Once soften, take out the noodles and place them in the soup bowl you'd be using to serve.

5. Throw the other veggies in the broth. Wait till they get a little softer than raw and somewhat soaked the broth.  Take them out when it's done.

6. Pour the broth into the soup bowl that has the daikon noodle already in it.

7. Place the other veggies, decorate and sprinkle white sesame seeds to add a little more flavor.

8. Ideally and traditionally, eat it around midnight. Happy New Year!

Tri-Color "Veggie Noodle" Ramen

Hello~! Today, I made a trip-color "veggie noodle" ramen to feel warmer triple times!!!

INGREDIENTS:

Zucchini, Carrot and Yellow Squash (for Tri-Color Veggie Noodle)

(Baby) portabella, (baby) spinach, ginger, Nori and white sesame (for toppings)

Veggie ends and Chickpea miso (for soup)



DIRECTION:

1. Make tri-color veggie noodles with a spiralizer. (Keep the veggie ends, and use them as soup stock)

2. Steam the spinach. Squeeze the steamed leaves tight and cut them to edible-size chunks. (Keep the squeezed-out "spinach water" as well as the water used to steam the spinach. They can be used in the ramen soup, unless you don't want to mix the "color" in your soup.)

3. Boil medium-hot water, and pour in the veggie ends. (Add the "spinach water" in (2) if you don't mind the mixed color in your soup. I added it, because it's nutritious!)  

4. Pour in the Tri-Color Veggie Noodles in the above med-hot soup. Wait till the noodles get a little tender, and take them out. Keep the noodles in the serving bowl you'll be eating out of.

5. Add chickpea miso in the med-hot soup, if you like Miso Ramen. You can also just use the clear-based soup you just made.

6. Pour in the soup into the serving bowl with Tri-Color Veggie Noodle. Add toppings. Serve the dish. :)

Keep warm and enjoy the day! <3