I’ve had Veganomicon for years, but have never made any of the soup recipes in the coobook. However, recently I’ve had luck with the soup recipes in my new Isa Chandra Moskowitz cookbook Isa Does It. So I thought I’d go back to Veganomicon and pick out some soup recipes to try. I started with this recipe for a Japanese-style broth with squash, udon noodles, and tofu because the picture in the book makes it look so appealing.
I used butternut squash instead of kabocha, since I had trouble finding kabocha. Isa says to cook the squash for an extra 15 minutes. But I think this was too long. The squash ended up a little overly soft. I think I would recommend reducing this to an extra 5 minutes.
The broth in the soup was pretty good. My main problem with the recipe was textural. Everything in it was mushy. The only thing chewy was the mushrooms, and there were only a few. The recipe says to cook the noodle as instructed on the package, but this was a mistake because they ended up overdone in the soup. If I made this again I’d undercook the noodles by 3ish minutes to maintain some texture. I’d also double the mushrooms. But I doubt I’d make this again. It just wasn’t good enough.
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