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

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,