Curly Kale, Noodle, Soybean, and Shiitake Hotpot

Name: Curly Kale, Noodle, Soybean, and Shiitake Hotpot
Yield: Serves 4
Ingredients: Sesame chilli oil or chilli oil; 3 to 4 ounces dried rice noodles (vermicelli); Sesame chilli oil or chilli oil; 1½ cups cooked drained black soybeans (or one 15-ounce can, preferably Eden brand); 3 to 4 ounces dried rice noodles (vermicelli); 2 tablespoons sweet white miso; 1½ cups cooked drained black soybeans (or one 15-ounce can, preferably Eden brand); 3 to 4 tablespoons barley miso; 1 cup hot water; 1 small bunch curly kale (about ¾ pound); 8 to 10 dried shiitake (Chinese black mushrooms); 8 to 10 dried shiitake (Chinese black mushrooms); 1 tablespoon plus 1 teaspoon minced ginger; 1 medium carrot, peeled and diced fine; 6 cups water (or part soybean cooking liquid, part water)

Preparation info

Serves
4

Difficulty
Easy

Appears in

Vegetables from Amaranth to Zucchini

By Elizabeth Schneider

Published 2001

About

Lorna Sass, who has refreshingly reinterpreted vegetarian cooking in her many books, is a kale devotee, as demonstrated by this recipe (adapted from The New Soy Cookbook) and others. Kale ribbons add verve to a nourishing, slurpily satisfying, tightly packed mélange of rice noodles, shiitake snippets, and black soybeans. For this speedy hotpot, neither dried mushrooms nor noodles are soaked, and canned beans are welcome.

The disparate elements are bound by the magic of miso,

Ingredients

Side dish
Vegan

Ingredients

Method