Miso Noodles with Fried Vegan Egg

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I saw a picture of a wonderful looking fried vegan egg on Mouth Watering Vegan and I was obsessed.

Had to try making a vegan egg, because it looked so fascinating. So, I ordered the kala namak salt on Amazon. I refused to believe (back then) that a salt could have the taste of an egg, but IT DID.

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Seriously, this is like a pinkish purple salt, that smells like egg, and tastes like egg. I have no idea how that is possible, but it is. You have to taste it to know what I’m talking about.

This recipe is a bit complicated but I tried to show as much in-progress pictures as I could.

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Though if you don’t really want to make the egg, you can always just make the miso noodles on their own, it doesn’t really require the egg to taste good.

The egg recipe was inspired and adapted from the fried egg recipe over at mouthwateringvegan.com

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Miso Noodles with Fried Vegan Egg

Fried Vegan Egg

Mashed Potato
1 russet potato

Yolk
1/2 cup mashed potatoes
2 teaspoons nutritional yeast
1/4 teaspoon turmeric powder
1/2 teaspoon kala namak salt
1 teaspoon cornstarch
1 teaspoon vegan butter (eg Earth Balance)
1 tablespoon canola oil

White
1 block firm tofu
1 tablespoon extra light olive oil
Salt and pepper

To make the Potato Mash: Peel the potato, then chop it into small pieces. Put it in a saucepan and fill enough water to cover the potatoes, then turn the heat to high and bring to a boil, which can take 5-10 minutes. Then, turn the heat to medium high (4-5) and simmer for about 10 minutes or a little longer until the potatoes are soft. You can pierce a fork to test.

Drain all the water and use a potato masher to mash the potatoes. Be sure there are absolutely no lumps.

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To make the Yolk: Combine 1/2 cup mashed potatoes in a bowl with the nutritional yeast, turmeric, kala namak salt (crucial), cornstarch, vegan butter (I used Earth Balance) and canola oil. Stir until it’s well combined and thick, like the consistency of hard boiled egg yolk. Set aside.

To make the White: Open the tofu packet and drain out all the water. Try and squeeze out as much water as you can, and then use a paper towel to dry the outside of the tofu.

Slice the tofu in three equal sized rectangles and lay them out. Use a round cutter (I just used the opening of a glass) to cut a circle on each tofu block.

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Next, use a smaller round object (I used the lid of a spice) to cut a smaller circle out. Scoop the tofu out and put all the extra tofu pieces in a container to use for other recipes.

Spoon the yolk in the center where the the tofu was scooped out and fill it. Reserve a spoonful if you want sunny side up eggs.

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Add a tablespoon of extra light olive oil in the frying pan and carefully use a flat spatula to transfer the “egg” onto the frying pan. Turn the heat to medium high-high (6 or between 6 and high).

Let it fry for about 3-4 minutes, then flip over and fry for another 3-4 minutes until both sides are golden.

If you want to create the look of a sunny side up egg, add a couple tablespoons of water to the remaining yolk to make it wet, and drizzle that on where the egg yolk is, to make it look undercooked.

Miso Noodles

1 tablespoon extra light olive oil
4 dried shiitake mushrooms, soaked 4-5 hours
1 Roma tomato
2 cups water
2 bundles whole wheat noodles
1 large bok choy
1 1/2 teaspoon miso paste
1 teaspoon smoked paprika
1 teaspoon onion flakes
1 teaspoon garlic powder
1 teaspoon low sodium soy sauce (optional)
1 teaspoon white cooking wine
1 teaspoon sesame oil

Topping
2-3 fried vegan eggs

Be sure you’ve soaked the shiitake mushrooms in water for at least 4 hours. Then, drain the water and rinse it very well, drain again.

Chop the tomato in thin rings. Add the olive oil in a saucepan and add the shiitake mushrooms (you can cut them if you want, I left them whole) and tomato. Turn the heat to medium high (6) and stir and cook the tomatoes and shiitake mushrooms for about 2-3 minutes until the tomatoes have softened.

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Add 2 cups of water and turn the heat to high and bring to a boil.

After about 3 minutes, add the wheat noodles, rip each individual leaf off the bok choy and toss it in, then add the miso paste. Let it continue on high heat until it boils. Stir it around a lot, and finally, add the paprika, onion flakes, garlic powder, soy sauce, cooking wine and sesame oil.

Cook on high heat for about 4-5 more minutes until the noodles have softened and the bok choy is cooked.

Serve with vegan fried eggs on the side.

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Miso Noodles with Fried Vegan Egg
Serves: 2
 

Ingredients
Fried Vegan Egg
Mashed Potato
  • 1 russet potato
Yolk
  • ½ cup mashed potatoes
  • 2 teaspoons nutritional yeast
  • ¼ teaspoon turmeric powder
  • ½ teaspoon kala namak salt
  • 1 teaspoon cornstarch
  • 1 teaspoon vegan butter (eg Earth Balance)
  • 1 tablespoon canola oil
White
  • 1 block firm tofu
  • 1 tablespoon extra light olive oil
  • Salt and pepper
Miso Noodles
  • 1 tablespoon extra light olive oil
  • 4 dried shiitake mushrooms, soaked 4-5 hours
  • 1 Roma tomato
  • 2 cups water
  • 2 bundles whole wheat noodles
  • 1 large bok choy
  • 1½ teaspoon miso paste
  • 1 teaspoon smoked paprika
  • 1 teaspoon onion flakes
  • 1 teaspoon garlic powder
  • 1 teaspoon low sodium soy sauce (optional)
  • 1 teaspoon white cooking wine
  • 1 teaspoon sesame oil

Instructions
Fried Vegan Egg
  1. To make the Potato Mash: Peel the potato, then chop it into small pieces. Put it in a saucepan and fill enough water to cover the potatoes, then turn the heat to high and bring to a boil, which can take 5-10 minutes. Then, turn the heat to medium high (4-5) and simmer for about 10 minutes or a little longer until the potatoes are soft. You can pierce a fork to test.
  2. Drain all the water and use a potato masher to mash the potatoes. Be sure there are absolutely no lumps.
  3. To make the Yolk: Combine ½ cup mashed potatoes in a bowl with the nutritional yeast, turmeric, kala namak salt (crucial), cornstarch, vegan butter (I used Earth Balance) and canola oil. Stir until it’s well combined and thick, like the consistency of hard boiled egg yolk. Set aside.
  4. To make the White: Open the tofu packet and drain out all the water. Try and squeeze out as much water as you can, and then use a paper towel to dry the outside of the tofu.
  5. Slice the tofu in three equal sized rectangles and lay them out. Use a round cutter (I just used the opening of a glass) to cut a circle on each tofu block.
  6. Next, use a smaller round object (I used the lid of a spice) to cut a smaller circle out. Scoop the tofu out and put all the extra tofu pieces in a container to use for other recipes.
  7. Spoon the yolk in the center where the the tofu was scooped out and fill it. Reserve a spoonful if you want sunny side up eggs.
  8. Add a tablespoon of extra light olive oil in the frying pan and carefully use a flat spatula to transfer the “egg” onto the frying pan. Turn the heat to medium high-high (6 or between 6 and high).
  9. Let it fry for about 3-4 minutes, then flip over and fry for another 3-4 minutes until both sides are golden.
  10. If you want to create the look of a sunny side up egg, add a couple tablespoons of water to the remaining yolk to make it wet, and drizzle that on where the egg yolk is, to make it look undercooked.
Miso Noodles
  1. Be sure you’ve soaked the shiitake mushrooms in water for at least 4 hours. Then, drain the water and rinse it very well, drain again.
  2. Chop the tomato in thin rings. Add the olive oil in a saucepan and add the shiitake mushrooms (you can cut them if you want, I left them whole) and tomato. Turn the heat to medium high (6) and stir and cook the tomatoes and shiitake mushrooms for about 2-3 minutes until the tomatoes have softened.
  3. Add 2 cups of water and turn the heat to high and bring to a boil.
  4. After about 3 minutes, add the wheat noodles, rip each individual leaf off the bok choy and toss it in, then add the miso paste. Let it continue on high heat until it boils. Stir it around a lot, and finally, add the paprika, onion flakes, garlic powder, soy sauce, cooking wine and sesame oil.
  5. Cook on high heat for about 4-5 more minutes until the noodles have softened and the bok choy is cooked.
  6. Serve with vegan fried eggs on the side.


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