Vegan Japanese noodle dishes. (Quick and Tasty).SINCE CHILDHOOD, I have loved eating noodles noo·dle 1 n. A narrow, ribbonlike strip of dried dough, usually made of flour, eggs, and water. [German Nudel. all the time, but it was only lately that I noticed my addiction addiction: see drug addiction and drug abuse. to this long, thin, smooth food. Traveling in the United States United States, officially United States of America, republic (2005 est. pop. 295,734,000), 3,539,227 sq mi (9,166,598 sq km), North America. The United States is the world's third largest country in population and the fourth largest country in area. and frequently to some Asian countries Noun 1. Asian country - any one of the nations occupying the Asian continent Asian nation country, land, state - the territory occupied by a nation; "he returned to the land of his birth"; "he visited several European countries" in recent years, I found myself seeking all kinds of noodle dishes, from Italian spaghetti spaghetti: see pasta. to stir-fried Chinese lo mein lo mein n. A Chinese dish of boiled wheat noodles stir-fried with vegetables, seasonings, and other ingredients, such as chicken. . I could eat noodles at least four times a week. Fortunately, I easily found what I wanted at most of my destinations and saw many other people enjoying noodle dishes. Observing their satisfied smiles, I now believe I'm not the only one who has fallen in love with noodles. They are easy to cook, they are healthy enough if you don't smother them with a heavy cream sauce cream sauce n. A white sauce made by cooking together a mixture of flour and butter with milk or cream. Noun 1. cream sauce - white sauce made with cream or too much oil, and on top of that, they are delicious. Fortunately, my mother country, Japan, has a variety of noodles that I can enjoy almost every day if I wish. While I was living in Baltimore Baltimore, city (1990 pop. 736,014), N central Md., surrounded by but politically independent of Baltimore co., on the Patapsco River estuary, an arm of Chesapeake Bay; inc. 1745. three years ago, it was such a great joy to find various types of Japanese noodles Noodles are a popular item in Japanese cuisine. Varieties include:
n. A thick Japanese noodle made with wheat flour, usually served in soup or broth. [Japanese, wheat noodle.] , instead of calling them more generic ones, like buckwheat buckwheat, common name for certain members of the Polygonaceae, a family of herbs and shrubs found chiefly in north temperate areas and having a characteristic pungent juice containing oxalic acid. Species native to the United States are most common in the West. noodles or Japanese wheat noodles. Still, I noticed that it was difficult for vegetarians to eat noodle dishes in Japanese restaurants since fish extract is often used in the dipping sauce or the soup accompanying the noodles. It seemed that the only way to enjoy noodles in those places was to order a cold noodle dish and then eat it with soy sauce, not the traditional fish-based dipping sauce. However, if you were to cook Japanese noodle dishes at home, there would be no problem since you could leave out the fish extract. Japanese noodles themselves are vegan vegan /veg·an/ (ve´gan) (vej´an) a vegetarian whose diet excludes all food of animal origin. ve·gan n. . There are primarily four types of Japanese noodles that you can find in supermarkets, health food stores, or Asian stores in the United States. The following is a quick description of these noodles: SOBA: In Japan, these noodles are generally served hot in soup broth broth liquid media for culturing microorganisms. cooked meat broth a medium useful for culturing anaerobic bacteria. enrichment broth one modified to permit growth by selected bacteria. or cold with dipping sauce, but soba also works well in stir-fries and salads. I often cook soba with tomato sauce, as I do with Italian pasta While the only basic difference between these names is the shape of the pasta, each pasta is typically matched with a particular sauce based on cooking time, consistency, ability to hold sauce, ease of eating, etc. , and enjoy the good result of "East meets West." Cha Soba, a variation flavored with Japanese powdered green tea, is popular among Americans, but you may need to be careful since the green tea flavor is strong and will not be suitable for some dishes. Please note, in rare cases, soba contains egg whites; check the label to be on the safe side. UDON: There are numerous types of udon, a noodle simply made of wheat, salt, and water. We enjoy udon dishes from plain Kishimen (wide and flat-shaped udon often served in miso (Multiple Inputs Single Output) Pronounced "my-so," it is the use of multiple transmitters and a single receiver on a wireless device to improve the transmission distance. See MIMO. broth and mainly eaten in central Japan) to hot Kama-age udon (cooked noodles served warm in hot water and eaten with a cold sauce) to Nabeyaki udon (a hotpot-style dish cooked with other ingredients). Though the availability of udon in the United States may be limited compared to Japan, this plain, chewy chew·y adj. chew·i·er, chew·i·est Needing much chewing: chewy candy. chew  i·ness n. white
noodle could certainly please everyone's taste buds taste buds taste npl → Geschmacksknospen pl . Besides being
sold dried, udon is also sold frozen, a means that keeps its flavor as
well as its soft texture.SOMEN: This delicate noodle is my favorite My Favorite is an independent synthpop band from Long Island, New York. They released two CDs: Love at Absolute Zero and Happiest Days of Our Lives. My Favorite broke up on September 14, 2005, when singer Andrea Vaughn left the band. . These are also made of wheat, salt, and water; however, sesame or cottonseed oil cottonseed oil: see cotton. is added to somen. Somen is very thin and the quickest to cook, taking less than five minutes. It's good for simple cold dishes, in hot soup, for stir-frying, and in some nontraditional arrangements, such as Vietnamese Pho (a type of noodle soup Noodle soup refers to a variety of dishes with noodles served in stock and other ingredients. The dish is an Asian staple. Varieties China and Taiwan There are a myriad of noodle soup dishes originating in China, and many of these are eaten in, or adapted in ) and Italian cappellini. You may see colored variations of somen noodles, but beware be·ware v. be·wared, be·war·ing, be·wares v.tr. To be on guard against; be cautious of: "Beware the ides of March" Shakespeare. v. that yellow ones possibly contain egg yolks. RAMEN ra·men n. 1. A Japanese dish of noodles in broth, often garnished with small pieces of meat and vegetables. 2. A thin white noodle served in this dish. : Ramen originally came from China in the late 19th century and was modified to the Japanese palate palate (păl`ĭt), roof of the mouth. The front part, known as the hard palate, formed by the upper maxillary bones and the palatine bones, separates the mouth from the nasal cavity. . It is now listed at the top of Japan's national food list, being especially popular among the younger generation. Usually, ramen noodles served in restaurants are not vegetarian vegetarian /veg·e·tar·i·an/ (vej?e-tar´e-an) 1. one who practices vegetarianism. 2. pertaining to vegetarianism. veg·e·tar·i·an n. One who practices vegetarianism. because the soup contains high amounts of meat fat. However, some vegan products containing instant ramen noodles are available. (Instant soba or udon packages can be found, too, but note that the soup powder is not vegetarian.) In the U.S., Nisshin's Oriental oriental having some connection with the Orient. oriental avian eye fluke see philophthalmusgralli. oriental blood fluke schistosomajaponicum. oriental cattle plague see rinderpest. Top Ramen Noodle is vegetarian and can be found in major supermarket chains at a very cheap price. These recipes include both authentic and modified Japanese dishes Below is a list of dishes found in Japanese cuisine Rice dishes
Here are just a few tips to cook Japanese noodles. (You may already know how easy it is to cook instant ramen.) First, cook noodles in plenty of boiling water. If there is not enough water, you'll sense an uncomfortable starchy starch·y adj. starch·i·er, starch·i·est 1. a. Containing starch. b. Stiffened with starch. 2. Of or resembling starch. 3. taste in your noodles. Second, be sure to stir the noodles right after putting them in the pot, otherwise they'll stick to each other. Third, do not overcook overcook Verb to spoil food by cooking it for too long Verb 1. overcook - cook too long; "The vegetables were completely overcooked" . The term al dente al den·te adj. Cooked enough to be firm but not soft: pasta al dente. [Italian : al, to the + dente, tooth. is important here, just like when you cook Italian pasta. Finally, rinse noodles well in cold water, using your hands to remove any gooey See GUI. texture. (Be careful not to burn yourself.) If you dare to follow the authentic way, slurp when you eat your noodles. I know this is regarded as bad manners in other countries, but this is the best way to enjoy noodles and to feel them as they are going from your mouth down your throat. Enjoy! Note: If you find any unfamiliar ingredients in the following recipes, you can purchase them in health food stores or Asian food stores. BASIC JAPANESE VEGAN SOUP STOCK (SHOJIN DASHI) (Serves 4) Kombu (kelp) seaweed and dried shiitake mushrooms are essential ingredients for good vegan soup stock. There are several ways to make shojin dashi, and this is one of the easy variations. Keep extra dashi in the refrigerator or freezer so that you can use it anytime you want. 1 piece kombu (about 10 inches long), cut in thirds crosswise 4 dried shiitake mushrooms 5 cups water Wipe kombu and shiitake mushrooms with a dry doth if necessary. Soak kombu and shiitake mushrooms in water overnight. Remove kombu and shiitake from the dashi when you serve. Note: Reserve the removed kombu and shiitake mushrooms for later use in cooking, such as making soup or stir-fried vegetables. Total calories per serving: 12 Carbohydrates: 3 grams Sodium: 15 milligrams Fat: <1 gram Protein: <1 gram Fiber: <1 gram GREEN TEA SOBA SALAD (Serve 4-5) This westernized soba recipe is good as an appetizer, as well as for a light meal. 12 ounces green tea soba noodles 4 Tablespoons rice vinegar 2 Tablespoons soy sauce 1 teaspoon wasabi paste 1/4 cup sesame oil (clear-colored) 1 yellow bell pepper, peeled and cut into small pieces 1 red bell pepper, peeled and cut into small pieces 5 romaine lettuce leaves, washed and torn into bite-sized pieces 1/2 onion, peeled and thinly sliced 2 Tablespoons chopped parsley 1 sheet Nod seaweed, torn into bite-sized pieces Cook soba noodles according to the package instructions. Combine vinegar, soy sauce, wasabi, and oil in a small bowl for the dressing. Mix the noodles with the vegetables and the dressing. Sprinkle Nori seaweed as a garnish. Note: You can substitute commercial vegan oriental salad dressing, if available. Total calories per serving: 436 Carbohydrates: 69 grams Sodium: 440 milligrams Fat: 14 grams Protein: 14 grams Fiber: 2 grams STIR-FRIED SOBA (Serves 4) If you have leftover cooked soba, the cooking time for this dish is only 10 minutes. 12-14 ounces soba noodles 2 Tablespoons sesame oil 1 teaspoon grated ginger 1/2 cup shredded carrots 1 piece kombu (used in making dashi), cut into bite-sized pieces 4 shiitake mushrooms (used in making dashi), stems removed, then caps sliced 1/2 cup cooked dark leafy greens, such as bok choy, kale, or spinach 1 Tablespoon soy sauce Pepper to taste Cook soba noodles according to the package instructions. Warm the oil in the frying pan over medium heat. Place ginger, carrots, kombu, and shiitake mushrooms in the pan, then stir-fry well. Add greens and soba. Add soy sauce and pepper to taste. Total calories per serving: 364 Carbohydrates: 67 grams Sodium: 946 milligrams Fat: 8 grams Protein: 14 grams Fiber: 1 gram DAIKON SOBA NOODLES (OROSHI-SOBA) (serves 4) Enjoy the fresh taste of this authentic soba recipe. 12-14 ounces soba noodles 1 cup dashi (see previous page) 2 Tablespoons say sauce 1 Tablespoon vegan granulated sweetener 1 cup grated daikon radish 2 pickled plums (umeboshi), pitted 1 sheet of Nori seaweed, torn into bite-sized pieces Cook soba noodles according to the package instructions. Mix dashi, soy sauce, and sweetener in a pot over medium heat. Allow to cool before serving. Place soba in a soup bowl, and top with grated daikon and the pickled plums. Pour the sauce over, and sprinkle Nori as a garnish. Total calories per serving: 307 Carbohydrates: 68 grams Sodium: 1,472 milligrams Fat: 1 gram Protein: 13 grams Fiber: 1 gram SIMPLE UDON (serves 4) When you have a chance, purchase high-quality udon (often claimed as "hand-kneaded" on the label), and remember eating simple is the best. 12-14 ounces udon noodles 2 Tablespoons grated ginger 1/2 cup chopped scallions Soy sauce to taste Cook udon according to the package instructions. Rinse under cold water and drain well. Place udon in a soup bowl, and top with ginger and scallions. Add soy sauce to taste and serve. Total calories per serving (without soy sauce): 244 Carbohydrates: 50 grams Sodium: 513 milligrams Fat: 1 gram Protein: 6 grams Fiber: < 1 gram UDON WITH SESAME SAUCE (Serves 4) The rich sesame sauce satisfies your appetite. 12-14 ounces udon noodles 1 cup dashi (see previous page) 2 Tablespoons say sauce 1 Tablespoon vegan granulated sweetener 1/2 cup tahini (sesame paste) 1/2 cup reconstituted wakame seaweed Shichimi seasoning (Japanese spice) as garnish (optional) Cook udon according to the package instructions. Mix dashi, soy sauce, and sweetener in a pot over medium heat. Turn off the heat, and combine with tahini until the mixture becomes smooth. Pour sauce over the udon and wakame in a bowl. Sprinkle shichimi seasoning as garnish. Total calories per serving: 511 Carbohydrates: 70 grams Sodium: 728 milligrams Fat: 18 grams Protein: 19 grams Fiber: 6 grams UDON IN MISO BROTH (Serves 4-6) This hearty dish is especially satisfying in cold weather. 12-14 ounces udon noodles 1 Tablespoon sesame oil 1 pound tofu, drained and diced 1/3 cup daikon, cut into bite-sized pieces 1/3 cup julienned carrots 1/2 cup potatoes, ad into bite-sized pieces 1/2 cup sliced onions 4 cups dashi (see previous page) 1 Tablespoon say sauce 3 Tablespoons dark miso 1/2 cup chopped scallion 2 teaspoons grated ginger Shichimi seasoning as garnish (optional) Cook udon according to the package instructions. Heat oil in a large pot, and cook tofu, daikon, carrots, potatoes, and onions over medium heat for 3 minutes. Pour dashi into the pot, and simmer until the ingredients are tender. Add soy sauce to taste, and dissolve miso in the soup. Add cooled udon, and keep simmering until the udon becomes warm. Serve broth topped with scallions, ginger, and shichimi. Total calories per serving: 488 Carbohydrates: 73 grams Sodium: 958 milligrams Fat: 12 grams Protein: 25 grams Fiber: 7 grams SOMEN CHAMPLE (Serves 4) * Pictured on the cover. This recipe is typical in Okinawa, an island famous for its inhabitants' longevity. 7 ounces or 4 bundles somen noodles 1 teaspoon vegetable oil 1/2 cup iulienned carrots 1/2 Cap chopped scallions 4 chunks vegan ham substitute (optional) 1/3 cup ground peanuts Salt and pepper to taste Cook somen noodles according to the package instructions. Be sure not to overcook. Heat oil in a frying pan. Saute carrots over medium heat until tender. Add scallions, vegan ham, peanuts, and noodles, and stir them well. Add salt and pepper to taste. Total calories per serving: 267 Carbohydrates: 42 grams Sodium: 920 milligrams Fat: 8 grams Protein: 9 grams Fiber: 4 grams SOMEN NOODLES VIETNAMESE-STYLE (Serves 4) Pho is Vietnamese, but somen can be a good substitute when you can't find rice flour noodles. 7 ounces or 4 bundles somen noodles 4 cups dashi or vegetable soup stock 1 cup soybean sprouts 6-8 lettuce leaves, tom into bite-sized pieces 1 Tablespoon soy sauce Salt and pepper to taste 1/3 cup dried yuba (skin produced when making soymilk), reconstituted and cut into bite-sized pieces (optional) 1/2 cup chopped basil leaves 1/2 cup chopped cilantro 1-2 Tablespoons rice vinegar, or lemon or (preferable) lime juice 2 fresh red chili peppers, seeded and chopped (optional) Cook somen noodles according to the package instructions. Heat dashi or vegetable soup stock in a pot. Add bean sprouts and lettuce leaves. Flavor the soup with soy sauce, salt, and pepper. Add cooked somen noodles, and quickly turn off the heat. Place soup into a soup bowl, and top with yuba, basil leaves, and cilantro. Add rice vinegar or juice. Finally, add chili peppers if you prefer a hot taste. Total calories per serving (without yuba): 216 Carbohydrates: 42 grams Sodium: 1,183 milligrams Fat: 2 grams Protein: 9 grams Fiber: 3 grams HEALTHY RAMEN NOODLES (Serves 1) You can use dashi instead of water to cook ramen noodles to make them more flavorful. 1 package instant vegan ramen noodles 2 cups water 1 shiitake mushroom, stem removed, then cup sliced 1/2 tomato, diced 1/2 cup cooked dark leafy greens, such as bok choy, kale, or spinach 1/2 sheet Nori seaweed, torn into bite-sized pieces Pepper (optional) Cook ramen noodles in boiling water. When the noodles start becoming tender, add shiitake mushrooms, tomatoes, and dark leafy greens, and heat until the noodles are done. Add 1/2 to 2/3 of the soup powder from the ramen package and serve with Nori seaweed as a garnish. Add pepper if you like. Note: Save the remaining soup powder to use in other dishes. Total calories per serving: 219 Carbohydrates: 33 grams Sodium: 542 milligrams Fat: 8 grams Protein: 6 grams Fiber: 2 grams Hiroko Kato is a former VRG VRG Varig (Viacao Aerea Rio-Grandense, Brazil, ICAO code) VRG Vegetarian Resource Group VRG Ventral Respiratory Group VRG Vaccinia-Rabies Glycoprotein (gene) VRG Vision Research Group VRG Vortex Ring Gun intern intern /in·tern/ (in´tern) a medical graduate serving in a hospital preparatory to being licensed to practice medicine. in·tern or in·terne n. and a frequent contributor to the Vegetarian Journal. She is a freelance writer who currently lives in Japan. |
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