Vegan and Gluten-Free Miso Soup with Tofu and Wakame

When I think of Japanese food, I think of a carnivorous feast full of sashimi, nigiri, and sushi rolls; chicken or pork tonkatsu; chicken, beef, or salmon teriyaki; porky udons; and much, much more.  Everything but vegan.  Six months ago, I would have snubbed at the idea of a vegan Japanese meal.  I would have thought, “such a sad waste of calories” at that time.

Interestingly, since I’ve made the decision to eat less meat, and more veggies, my palate has become more open-minded to vegan and vegetarian fare.  I seek out vegan or vegetarian restaurants when I’m traveling.  We recently visited the East Bay and headed to the Gourmet Ghetto (aka, Berkeley) for some vegan/vegetarian Japanese food at Cha-Ya.  I have to admit, I was still a little hesitant about vegan Japanese food because I had some doubts that it was going to be as good as your traditional Japanese meal.  We ordered miso soup; sunomono; udon with vegetable tempura; and pickled burdock and pickled melon sushi rolls, and a seaweed salad sushi roll.

The dinner was ridiculously amazing and filling!  I was really surprised at how much I enjoyed it, and how much I look forward to going back.  What stood out the most was the simple but savory miso soup that oozed with umami.  Oh.  My.  Word.  It was just delightful.  I like a good miso soup, and I order it just about every time we dine at a Japanese restaurant.  Most places are either too salty or too stingy with the tofu and wakame.  I can honestly say that Cha-Ya offers some of the best miso soup.

I left Cha-Ya feeling inspired to cook up some vegan Japanese food at home.  I started with a vegan miso soup.  It turned out pretty good… it’s definitely a close second to Cha-Ya’s :)

Miso Soup with Tofu and Wakame

6 cups vegan dashi (6 cups of water + 12 inch piece of kombu soaked overnight)
3-4 tablespoons gluten-free red miso paste
1-2 tablespoon gluten-free white miso paste
1 block firm tofu (fresh if possible), drained and cubed
2 tablespoons wakame, soaked in water for 5 minutes, drained and roughly chopped
1/4 cup green onion, chopped

When ready to make the soup, bring the vegan dashi up to a simmer (not a full boil), then take out the kombu. Bring to a full boil, and then add the wakame and simmer for one minute.

Place a small strainer over the broth. Add the miso [a little bit at a time to your preference, since miso varies in saltiness] by dissolving and pushing through the strainer. [The strainer helps to avoid a lumpy miso soup. Lastly, do not boil the miso or else you risk ruining the miso flavor.] Add the tofu and green onion.

Serve immediately.

How to watch the Amgen Tour of California (and gluten-free blueberry waffles)

food, recipe, gluten-free, rice, waffles, blueberries, gluten-free waffle

I started cycling a few years ago to get back into shape, and not because Lance Armstrong made it cool. It was a great way to spend time with my partner, social networking, to be outdoors, and not to mention all the accoutrements. I love geeking out on all the gears and accessories when I get excited about a new hobby/toy/activity. I spent so much time obsessing, I mean, researching and buying the right road bike, accessories, and jerseys. I spent a lot of my time at the local bike shops, online bike stores, and ebay. I didn’t realize how expensive the sport was, but I was in too deep to back out. Someone mentioned to me early on when I start cycling that it is expensive at first, but the gear sticks with you for a long time. And it’s true, I haven’t bought much for my road bike since my first initial hoarding :)

Anyway, I’m digressing from the title of my post. I was super excited when the Amgen Tour of California first rolled through our town two years ago. I really wanted to be at the sidelines as they rode through, but I couldn’t get the time off from work. Instead, I recorded the event and tried to watch it, but didn’t understand the overall concept of the competition. I did some more research, this time on the actual sport, and have really come to appreciate cycling. So as the Stage 4 of the Amgen Tour of California rolled through our town again this year, I thought I’d share with those who are interested but unfamiliar with the sport, how to watch/understand road cycling races.

The Amgen Tour of California is broken up into eight stages/days, starting in Santa Rosa, CA, and riding their way to Los Angeles, CA, which approximates about 800 miles on a road bike. Seven of the eight days are road races, while the other day is an individual time trial race. To win the overall race, individual times to finish each stage are added up to determine the overall winner.. Interestingly, a cyclist does not have to win all or any of the individual stages to win the overall race. Stage races also have other classifications and awards. For example, the stage winner (i.e., first person to cross the finish line for that day) wears the leader’s yellow jersey on the next day of racing. There is also the “King of the Mountains,” in which a cyclist earns this jersey by collecting points at designated King of the Mountain locations located at the top of mountains and hills. Only the first three cyclists to reach the top on rated climbs receive points towards this award.

I know, fascinating, right?!

Stay tuned for my next post on common strategies employed to win the road race competition.

Gluten-Free, Vegan Blueberry Waffles

2 cups rice flour
2 teaspoons baking powder
1/4 teaspoon salt
2 “eggs” (Ener-G Egg Replacer)
1 2/3 cups unsweetened almond milk
1 teaspoon vanilla extract
1/4 cup agave syrup
2 tablespoons vegetable oil
1/2 cup frozen or fresh bluberries

Preheat waffle iron.

In a large mixing bowl, combine the rice flour, baking powder, and salt. Then add the wet ingredients, and whisk until the batter is smooth. Fold in the blueberries.

Spray the waffle iron with nonstick cooking spray, and ladle the batter onto the waffle iron. Cook until golden brown. Serve immediately.

Makes 6 waffles.

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