These udon noodle bowls from The Rawsome Vegan Cookbook are packed with tender udon noodles coated in savory miso ginger sauce and served up with edamame and scallions.
I am all about cookbooks lately. It seems like everybody is coming out with good stuff and I’m lucky enough to get to try them and review them on this site. Blog life has it’s perks.
Today it’s The Rawsome Vegan Cookbook by Emily von Euw of This Rawsome Vegan Life. I’ve been a big fan of Emily’s blog for a while now, and I have to say, the fact that this beautiful blog just exists makes me so happy. As someone who gave up meat at the age of thirteen and was periodically taunted in the school lunch line with talking cold cuts and chicken fingers, I can see what a long way the world has come with the huge popularity of a website, and now a book dedicated to healthy, vibrant, vegan and mostly raw food.
So, let’s talk about the book! Emily’s focus, as stated in the introduction, “eat plants,” an idea that I think we can all get behind. The book is loaded with plants, both cooked and raw, that I promise you will want to eat. They’re packed into creative, beautiful and inspiring dishes. The book contains only two (long) chapters. Raw. Cooked. Both are my favorites.
I love the raw chapter for the amazing, imaginative ways that Emily puts fresh, uncooked ingredients to use. Definitely check out the Lasagna, Epic Portabello Yam Burgers (these use portobello caps as buns and look crazy good) and Rawsome Pizza.
I went with a recipe from the cooked chapter, merely because it’s January and things got pretty cold over the last week out where I’m living, so something warm and toasty was in order. These udon noodle bowls were perfect. This was the kind of meal I could eat any time of day, all winter long, and be totally happy. Udon noodles have a delightfully squishy, comforting texture, and the miso sauce was light, flavorful and had just enough of a ginger kick to warm up my belly.
- 2½ cups (230 g) uncooked whole grain, gluten free udon noodles
- 2 cups (200 g) uncooked edamame
- 1 tbsp (14 g) chunk peeled ginger
- 1 large carrot
- ½ cup (118 ml) water, as needed
- 1 tsp maple syrup
- 2 tbsp (28 g) miso paste
- ¾ cup (37 g) chopped green onions
- ¼ tsp black pepper (optional)
- Cook the noodles according to the package directions, but drain them a couple minutes before the directions say, and then rinse with cold water. Steam the edamame for 8 minutes, then shell all the soybeans out. Grate the ginger. Peel and slice the carrot into thin strips (like noodles) on a mandolin slicer or by hand.
- In a frying pan over medium-high heat, add ¼ cup (59 ml) of the water and all the ginger, maple syrup and miso. When the water starts steaming and bubbling slightly, stir the miso around until it combines with the water. If you want to add more water, go ahead. Lower the heat and add the noodles and carrot strips. Stir everything together so it's evenly coated in the miso sauce. Take off the heat and add the soybeans and green onions.
- Serve in bowls with a little black pepper on top, if you like.