Today I had a weird craving for me, which was to walk in through the back door after work and head straight to the frig for a beer! I only buy beer about once a year, so luckily I still had one. Besides a long work week, the kitchen is torn apart so the backsplash tile guy can patch the holes in the plaster walls. Some of the holes were so gaping that now he has fans and heaters pointed at the patched spots and there is plastic over everything. Before and after pictures to come – someday when I have “after” pictures. Perfect day for leftovers or a crock pot!
Normally I don’t get very excited about soup recipes because I like to make main dishes. Spending much time on a soup that turns out to be an appetizer often isn’t worth it for me. I saw a picture of this soup in the March 2014 Vegetarian Times magazine and it looked very hearty. I modified the recipe just a bit and skipped the sake, and it was a real success.
Crock Pot Japanese Noodle Soup
½ head garlic (unseparated)
4 green onions, divided
7 coins sliced fresh ginger (from 2-inch piece)
¼ cup low-sodium tamari (soy) sauce
3 T sake, sherry, or red wine if you have it
2 C thinly sliced shiitake mushrooms
3 large carrots, thinly sliced
4 C (8 oz.) cooked thin rice noodles
2 C thinly sliced napa cabbage
4 t sesame oil (garnish)
2 t sesame seeds (garnish)
Cut garlic head half crosswise to expose centers of cloves and place in slow cooker. Trim white parts from green onions, and add white parts to slow cooker along with the ginger slices. Chop the green tops left from green onions and set aside.
Add soy sauce, sake, and 8 cups water to slow cooker. Cover and cook on low 4 hours – 8 is fine if you’re at work, but you need another hour after you add the veggies.
Use a slotted spoon and discard the solids (garlic, white onion parts, and ginger). Add mushrooms and carrots, cover, and cook 1 more hour, or until vegetables are tender.
Meanwhile cook the noodles. Divide the cooked noodles among four large bowls. Top with napa cabbage, then ladle broth over top. Garnish with chopped green onions, sesame oil, and sesame seeds.
