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Raw Vegan Sea Vegetable Soup Noodles

生机海菜汤面

Noodle Ingredients
140g kelp noodles • 1 1/2 tsp baking soda, mixed with some warm water •
1 tbsp organic black bean soya sauce • pinch of salt • 1 zucchini, peeled and spiralized • 1/2 carrot, peeled and spiralized

Method
1    Soften kelp noodles by soaking in a baking soda solution for 30 minutes.
Remove, rinse and drain.
2    Allow to marinate with organic black bean soya sauce and salt.
3    Dehydrate kelp noodles and zucchini at 45˚C for 1 to 2 hours.

Circular Kelp Head Ingredients
24g dried circular kelp head • 150ml filtered water • 2 tsp organic coconut sugar •
2 tsp organic black bean soya sauce • some green lime juice • 1 sprig coriander, chopped • 1/8 tsp ground Sichuan peppercorn • 1/8 tsp chilli powder

Method
Rinse dried circular kelp head and soak in filtered water. Keep the soaking solution to make the broth. Marinate drained circular kelp head with other ingredients for at least an hour.

Marinated Vegetables Ingredients
1 bunch organic green leaf vegetables (arugula, baby kale or baby spinach) •
pinch of salt • dash of flaxseed oil

Method
Marinate veggies with salt and flaxseed oil.

Broth Ingredients
2 1/4 cups filtered water • 20g organic cashew nuts, soaked for 4 hours •
1 tbsp organic black bean soya sauce or tamari • 1 tbsp organic chickpea miso •
2 tsp organic coconut sugar • solution from the soaking of the dried circular kelp head

Method
Blend all ingredients in a high-speed blender for 1 minute or till warm.

Other Ingredients
2 tsp dried wakame, rinsed • 2 cherry radishes, cut into thin slices • 2 cherry tomatoes, cut into pieces

Garnishing
some coriander • 1/2 tsp organic raw sesame seeds, soaked for 8 hours and dehydrated at 48˚C

Assembly
Put kelp noodles, “zucchini noodles” and “carrot noodles” in a bowl. Top with remaining ingredients. Pour in broth. Garnish and serve immediately.

面条用料
海带面140克 • 苏打粉1茶匙半,与适量温水混匀 • 有机黑豆酱油1汤匙 • 盐少许 •
西葫芦1条,去皮,刨成面条状 • 红萝卜半条,去皮,刨成面条状

作法
1    将海带面浸泡在苏打粉水中30分钟。取出,清洗后沥干水分。
2    海带面加有机黑豆酱油和盐腌制。
3    将海带面和西葫芦条以摄氏45度风干1到2小时。

海茸头用料
干海茸头24克 • 过滤水150毫升 • 有机椰子花糖2茶匙 • 有机黑豆酱油2茶匙 •
青柠汁适量 • 芫荽1根,切碎 • 花椒粉1/8茶匙 • 辣椒粉1/8茶匙

作法
清洗干海茸头,浸泡在过滤水中。保留浸泡水来制作汤汁。将沥干水分的海茸头加
其他用料,腌制至少1小时。

绿叶蔬菜用料
一把有机绿叶蔬菜(芝麻菜、小羽衣甘蓝或小菠菜) • 盐少许 • 亚麻籽油少许

作法
蔬菜加盐和亚麻籽油腌制。

汤汁用料
过滤水2 1/4杯 • 有机腰豆20克,浸泡4小时 • 有机黑豆酱油或溜酱油1汤匙 •
有机鹰嘴豆味噌1汤匙 • 有机椰子花糖2茶匙 • 浸泡干海茸头的水

作法
以高速将全部用料搅拌1分钟或至温热状态。

其他用料
干海带芽2茶匙,清洗 • 樱桃萝卜2个,切成薄片 • 樱桃番茄2个,切块

装饰
芫荽适量 • 有机生芝麻半茶匙,浸泡8小时,以摄氏48度风干

组合
在碗中,放入海带面、“西葫芦面条”及“红萝卜面条”。撒上其余的用料,淋上汤汁。
加上装饰,即时享用。

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“A recipe has no soul. You as the cook must bring soul to the recipe.” – Thomas Keller

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