Miso Mushroom Noodle Soup

miso mushroom noodle soup

Some of ya love it. Some of ya firmly dislike it (I thought hate was a bit of a strong word…)

Coming from a gal whose Winter doesn’t normally get anything near or below zero, I’m currently kinda a fan of it. (But I’ll give you my full review and feelings about it after the cold has settled in in January… apparently I’m in for a bit of a cold surprise…)
Call me crazy! But there’s nothing better than the excuse of a cold wet day to stay in doors, cook, read (and binge watch series.. who am I kidding..) and enjoy the sweet sport of doing absolutely nothing.
In the wise words of Jack Johnson “Can’t you see that it’s just raining? Ain’t no need to go outside”.
Preach it bruddaaa ^^

And amidst the cold (and recently having a legit ‘nose blocking cold’) my tummy always crys out for the warm comforts of soup. The stuff that ‘sticks to your lungs’ and gives you the feeling you’ve just had a heater put inside you (in the least wierd way possible… hmm totally forget is said that…)

miso mushroom noodle soup
The other not-so-perks of Winter include when your boiler breaks so you have no hot water or heating for the weekend… I’ve seen warmer days…. BUT thanks to my mass stock up of this Miso Mushroom Noodle Soup I was kept in good spirits!
(Supported by the fact I chilled.. but not literally… in another nearby heated flat in the company of curry…. oh yah Lamb Korma)

This soup is the answer to all your cold winter problems.
It’s got that broth sort of vibe with my pal Miso paste, combined with a tone of immune boosting ginger, veggies (mushrooms you are my hero) and noodles … cause noodles make everything better… along with a good garnish of coriander.
So it’s light and hearty all in one! Sorta an oxymoron… but you’ll totally get what I mean when you eat it.. in the wonderful coziness of your own abode… warming the cockles of your heart.
Ahhh bliss!!
Just what you need to solve the Winter confusion and shock when it starts to get at 3.30pm… yah.. I’m still adjusting… what even is sunlight these days??

serves 4

20g porcini mushrooms (in 1/2 cup boiling water)
2 tbsp olive oil
4 cloves garlic, diced
4 cm piece ginger, grated
300g button mushrooms, sliced
1 1/2 litre vegetable stock
5 tbsp miso paste
2 tbsp soy sauce
2 x 150g wok ready noodles
3/4 cabbage, finely sliced
80g snow peas
1 cup bean sprouts
1 chilli, finely sliced, half for soup and other half to garnish
1/2 cup coriander, plus more to garnish

1. Pour boiling water over the porcini mushrooms in a small bowl and set aside. Heat the olive oil in a large saucepan over a medium heat, and stir in the garlic and ginger for a minute or until nice and aromatic. Add the mushrooms and continue to cook until soft.
2. Add the stock to the pot, then stir in the miso paste, soy sauce and bring to the boil. Add the porcini mushrooms and noodles and cook for a further minute, until the noodles are warmed through. Stir in the cabbage, snow peas, sprouts and chilli. Cover and turn down the heat for the veggies to slightly cook (will only take a minute or so).
3. Serve with an extra garnish of chilli and coriander. Enjoy!

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Corn on the Cob with Chilli, Lime & Coriander Butter

corn on the cob with chilli, lime, coriander butter
After being away for 5 weeks, one week of that spent on a boat sailing around the Greek Islands, you sorta get a chance to reconnect with life’s simple pleasures.
For someone like me, that mainly consists of good food, warm balmy nights, fab company, seeing new things, and for the sailing part… this may sound wierd… and unusually deep… but that wind in the hair, and watching the “yoghurt” like water wade by (why do I also seem to relate everyday things to food….)

Once again going back to food, another one of lifes best simple pleasures, is held between comforting humble husks, goes by the name ‘corn on the cob’ and sings life’s praises with generous slab of butter, salt and pepper.
It’s like a big old hug from mum really, and takes you back.
well, for me it certainly does… even though corn tends to be a summer staple, we indulged in the simple corn combo on a cold winters night.
And I can just remember begging for it whenever the weather would turn.

After seeing corn been sold as street food all around Istanbul… I knew what I was craving when I got off the plane…

corn on the cob with chilli, lime, coriander butter

And look, let’s be honest, when your eating it, even the prettiest eaters can chew their way out of this butter burster… i know i certainly can’t, and that’s half the fun of these yellow joys.
No knives and forks needed here!
Hallelujah, I will officially not be the only grub. YUssssssssss. Maybe I’ll have to provide bibs for everyone eating them, just so we can all look exxxxxtra kewlllllll.

Also, in this recipe you get to season your butter, so if you’re a mega seasoning fan like me, you will be essentially tasting your butter. straight butter. ya know. all in the name of flavour balance.
for some they may freak out at the fact of eating straight butter, but I’ve got one gal pal who will eat straight butter whenever she gets the chance… just saying… I won’t judge you… especially with this butter cause
a) its got bursts of flavour to offer
b) you’ve just made a slab of butter with this, and will most definitely have some left over, which will go killer on your fresh baguette, jazz up your next béchamel sauce, sautee your mushrooms, and even cook with your fish!
— really, this butter is your oyster (if that adapted saying worked at all…. I meant it to be a version of ‘the world is your oyster’…. but I know that failed…)
corn on the cob with chilli, lime, coriander butter


4 corn on the cob
250g butter, room temperature
1/4 cup coriander
1/2 teaspoon cayenne pepper
1 chilli, roughly chopped
Juice of 3 lime
salt and pepper to season
200g feta

1. Place the butter, coriander, cayenne pepper, cayenne pepper, chilli, lime and seasoning in a food processor and blitz until well combined. Mould back into a block of butter, and chill in the fridge whilst you cook the corn.
2. Heat a griddle pan over medium-high heat. Pull back the husks on the corn, remove the silk, and place on the pan for around 6-8 minutes, turning, until charred and cooked all around.
3. Spread butter over the corn, then garish with feta, coriander and some freshly squeezed lime and enjoy!

The Student Blogger Series; The Starving Student ~ Homemade Spaghetti with Garlic, Chilli & Herbs

Homemade Spaghetti with Garlic, Chilli and HerbsI’m a pretty lucky kid.
I live at home with the ‘rents and get my washing done for free.
Yeah, it’s all pretty chill, there’s no complaints here.
(Muchus gracias mum and dad by the way!)

Homemade Spaghetti with Garlic, Chilli and HerbsAlthough, ya know, every now and then I have to dive into the moola to fuel a sometimes always pit-less stomach.
And you know what this means?
I need cheapness. A whole lottttta cheapness.

I like to say that i’m ‘frugality at it’s finest‘ when it comes to money, which is kinda true….
Yes, I do bring a packed lunch to Uni.
Yes, I sometimes eat my breakfast before going to a cafe for a breakfast meet up , so I can save money. (where I end up just sitting there feeling dumb and sorry for myself sipping on my peppermint tea (why am i even paying for leaves in water…. Note to self; bring tea from home) )
and Yes, I certainly do put my foot on the clutch and car into neutral going down any hills to save petrol…. cause well let’s be honest, that stuff ain’t cheap, and nobody got time for dat.Homemade Spaghetti with Garlic, Chilli and HerbsSo, when push comes to shove, and my bank account is like “Beccccccccc yo givin’ me a bashin, lay off the unnecessary junk that you think you need, but buy anyway cause your life motto is stupidly ‘yolo‘” (yes my bank account talks gangsta, what of it)

In response, I go into lockdown mode. (Well not literally, but the wallet sure seals up for a week at my best)

This budget friendly (and uber delicious) Homemade Spaghetti with Garlic, Chilli & Herbs.
Homemade Spaghetti with Garlic, Chilli and HerbsBut you’re probably all wondering about the title of this mysterious ‘Student Blogger Series’ mischief  i’m guessing.
Well my friends, this is an exciting collaborative series with a few other wonderfully talented cooking fanatics (headed up by the wonderfully sweet Wallflour Girl ). Get round it pals, this is gonna be drool worthy 3 weeks alongside these other talented cooks! (links below)
Soooooo this weeks theme was budget (hence the title ‘The Starving Student’, annnnd my random shbeel above).

Pasta was first thing that came to mind that was a common staple to most. It is cheap, easily accessible AND scrumptious (yep, it is possible to eat cheap without compromising flavour, you heard it here first ).

And believe it or not, but I literally spent around $10 all up shopping for this meal that serves 4. (Taking into account having the basic ingredients at home; eggs, garlic, olive oil).
homemade spaghetti But far out folks, this is one cracking pasta dish.
And the secret?

Simple. Homemade pasta goodness!
It literally makes a world of difference, I tell no lie.
It’s light (so we can eat more, woooo), quick to cook and literally makes just about any sauce sing to its heart’s content.
With a sauce that relies on soul and all manner of simplicity, so every little nook and cranny of flavour shines, and boy is it good.

I made this for lunch on Sunday, and came home in the evening raring for more. I could pretty much hear the pasta welcoming me home.
But no. Dad and the bro had literally consumed the whole other 3 servings of pasta themselves.
To say my stomach was fuming at the is an understatement…

But we’re gonna pick ourselves up, and I just guess I’m gonna have to make it again… what. a. pity. 😛
Homemade Spaghetti with Garlic, Chilli and Herbs
Homemade Spaghetti with Garlic, Chilli & Herbs

400g ‘OO’ Flour
4 eggs
6 garlic cloves
2 fresh chilli, cut in half, seeds removed
1/3 cup olive oil
3/4 cup sliced almonds
1 cup fresh parsley
1 cup fresh mint
2 lemon worth of juice (+ more to garnish)
salt and pepper to season
parmesan grated to serve

1. Place the flour and eggs in a food processor and blitz until ball of dough is formed.
2. Knead the dough for around 2 minutes, then cover in plastic wrap and leave to rest in the fridge for at least 30 minutes.
3. Cut the pasta dough into quarters. On a floured surface flatten one of the quarters slightly, then run through the widest setting on your pasta maker. (1 being widest, 6 thinest). Work your way up the widths, making sure the dough remains intact and smooth. Be sure to continually dusting flour over the dough and on top of the presser helps to make sure the dough doesn’t stick. (As the dough becomes longer and longer, and therefore harder to handle, I find to easier to cut it in half at width 4 and then continue).
4. Run the thinned dough through the spaghetti cutter, then dust generously with more flour then set aside on a lined baking tray. Repeat this with the remaining dough.
5. Toast the sliced almonds on a fry pan, until golden, then remove the nuts from pan, setting aside for the final assembly.
6. Blitz the garlic and chill in a food processor, until in very small pieces, then heat the oil on a large frying pan. Add the garlic and chilli mix, and cook, stirring, for around 5.
7. Turning the heat to low, add the homemade spaghetti, and toss to fully coat the pasta in the olive oil garlic chilli mixture. (if there seems that a little more olive oil is needed, don’t be afraid to add a good glug on to coat it all nicely). Season with salt & pepper and the juice of 2 lemons, then toss through the herbs and almonds.
8. Serve fresh off the pan, with another good coating in pepper, a wedge of lemon, and of course a generous handful parmesan.

Homemade Spaghetti with Garlic, Chilli and Herbshomemade spaghetti Homemade Spaghetti with Garlic, Chilli and HerbsShow our #gradstudentbloggers and #undergradstudentbloggers your support! Check out the whole list of featured Starving Student recipes now:

Brussel Sprouts and Sausage Pizza via Bacon Egg Cheese(cake)

Strawberry Greens Salad via Go Bake Yourself
Chicken and Jalapeño Quesadillas via PicNic

Chocolate Sea Salt Date “Caramel” Bars (GF, V, Raw) via Wallflour Girl

Orange Zucchini Bread via Blahnik Baker
Homemade Spaghetti with Garlic, Chilli and Herbs
SAY WHAT? As a fun as bonus to this roundup, us student bloggers  were asked some fun, wacky questions about our (im)balanced school/blogger lives http://wp.me/p4vNEx-17z” read our answers now on our hostess’s blog, www.wallflourgirl.com ‘Wallflour Girl’
Want to join, or know a university food blogger who would?
 We would love to have you: email Ala at wallflourgirl@gmail.com to sign up!Grad Undergrad Student Bloggers Icon Small
The #gradstudentblogger and #undergradstudentblogger series showcases the lives and talent of insanely busy food bloggers from across all stages of their higher education pathway. Thank you for joining us, and we hope to see you again in two weeks!

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