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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Chorizo, Sweet Potato & Mushroom Pasta

chorizo, sweet potato and mushroom pasta
It’s surprising you know, I have barely posted my favourite food.
I know… this is madness.

I mean, we all know I’m crazy for cake, but did you all know that I’m also ca-ray-zayyyy for pasta?
Welllllllllll the rumours are true.
It’s ma numero uno. One and only. Besty Besty.
The moment I flip over a dinner menu, it’s the one thing my eyes scan the page for.
Yeah, me and pasta are pretty tight.

chorizo, sweet potato and mushroom pasta
Pasta is probably responsible for the reason I wanted to learn Italian in high school.
I mean, who doesn’t want to speak the language of pasta, pizza and gelato? Can I get a helllllll yeahhhhhhhh!

Let’s just talk about the many wonderful aspects of this beloved substance shalllll weeeee??
You can pretty much top it smother it in anything you like. Fo real. Meaty, vegetabley, saucy, light, thick, creamy, what ever you want!
It comes in so many shapes and sizes, the options are endless!
It can go from easy peasy dinner to extravagant homemade from scratch amazingness
Plus pasta goes hand in hand with cheese…. need I say more?

Pasta hour = happy hour

chorizo, sweet potato and mushroom pasta
So, when it comes to putting everything delicious in one pasta dish.
Boy do I have a recipe for you.

As a MASSIVE chorizo fan (where I was recently corrected – pronunciation = chor-i-tho – I’ve been living a lie )
combined with it’s best friend sweet potato, put some mushroom in there for good measure and BOOM you got yourself an ah-maz-ing combination of all things good and pure.

Pasta, I owe you my everything.

On the other hand, did I mention it was Autumn?
Cause in that case, this is sooooo tottttalllllyyyyy autumn food material.
I mean just look at the level of vegetable and cozy goodness!
I’m sold.

chorizo, sweet potato and mushroom pasta
recipe adapted from Donna Hay’s Chorizo Bolognese with Buffalo Mozzarella

serves 2
1 sweet potato, peeled, and thinly sliced
2 dried chorizo (250g), cases removed and chopped
1 cloves garlic, crushed
2 tablespoon extra virgin olive oil
1 sprigs rosemary, leaves picked
150g, sliced button mushrooms
pinch of dried chilli flakes
sea salt and cracked black pepper
1/4 cup red wine
400g can chopped tomatoes
1 tablespoons brown sugar
200g tagliatelle
1/4 grated parmesan

1. Preheat the oven to 200C, and place the sweet potato on a lined baking tray. Toss in 1 tablespoon of the olive oil and seasoning then roast in the oven for 15 minutes, or until tender. 
2. Place the chorizo and garlic in a food processor and process until finely chopped. Set aside.
3. Heat the remaining oil in a large frying pan over high heat. Add the rosemary and cook for 30 seconds or until crisp. Remove and set aside. Sauté mushrooms in the same pan on medium heat until tender. Remove and set aside.
4. Add the chorizo, garlic, chilli, salt and pepper to the same pan and cook, stirring, for 3–4 minutes or until golden and crispy.
3. Add the wine and cook for 30 seconds. Add the tomato and sugar and bring to a simmer. Reduce the heat to medium, cover with a lid and cook for 5–6 minutes or until the liquid has slightly reduced. Stir through the sweet potato and mushrooms.
4. While the chorizo mixture is cooking, cook the pasta in a large saucepan of salted boiling water for 6–8 minutes or until al dente. Drain, reserving 1/4 cup of the cooking liquid. Add the reserved cooking liquid to the chorizo mixture and stir to combine. Top the pasta with the chorizo mixture, parmesan, crispy rosemary and pepper to serve.


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Celebrating Mushrooms ~ Mushroom & Onion Thyme Puff Pastry Tart

Mushroom and Onion Thyme Puff Pastry TartThere’s one thing I get really excited about when I find we have it in stock (well, actually quite a few… but lets focus on this particular goodness);
the next thing I check?

It’s only right, the two just go hand in hand, and the smell…. mmmm… just perfection.
I could rave about it forever.

Mushroom and Onion Thyme Puff Pastry Tart
I didn’t really get into mushrooms until a few years ago (I know what you’re thinking… ‘this kid has been seriously missing out’),
but really, i’m thoroughly enjoying making up for it, in the form of this mushroom packed tart.
(plus it’s super quick and easy, so it can get in your belly quicker… you know how it is.)

Mushroom and Onion Thyme Puff Pastry Tart

Puff Pastry is just such a dream boat in this little compilation, it results in lightness and flakiness, all in the space of time your shortcrust pastry would be resting! (but lets not offend shortcrust, she’ll be probz making an appearance here soon anyway)
Combine the soft and thyme flavoured onions and mushrooms, sprinkled with creamy feta and your sorted. For life.

Mushroom and Onion Thyme Puff Pastry Tart

I love to share what I’ve whipped up with the fam bam, but unfortunately mum is allergic…. I mourn for her, I really do.
But on the brighter side, more for me and the sis… it’s bittersweet.

(recipe adapted from Mixed Mushroom Tart @ Taste.com.au)

1 sheet frozen puff pastry, thawed
1 egg, lightly beaten
4 tablespoons olive oil
1 brown onion, sliced into rings
1 clove garlic, diced
200g/ 2 large flat mushrooms, sliced
200g button mushrooms, sliced
7 sprigs of fresh thyme (leaves removed and used) + more for garnish
60g feta crumbled

Preheat the oven to 200C and line a baking tray with baking paper.
Score 1.5cm border around the puff pastry (being careful to not cut the whole way through) then prick the inside with a fork. Brush with egg and place in the oven for around 10 minutes or until light golden and puffed.

Heat 2 tablespoons of the olive oil in a saucepan over medium heat, then add the onions and garlic, stirring until onions are translucent.
Add the mushrooms and thyme, with the additional 2 tablespoons of olive oil, cook and stir until mushrooms are tender and fragrant.

Place the mushroom and onion mixture on top of the puff pastry, and spread to be inside the border.
Cook for a further 10 minutes in the oven or until golden and puffed.

Garnish with feta and fresh thyme – and enjoy!

Mushroom & Onion Thyme Puff Pastry Tart
Mushroom and Onion Thyme Puff Pastry Tart
Mushroom & Onion Thyme Puff Pastry Tart
Hope you all have a wonderful week! And I hope at some point you get to kick back and enjoy some mushroom goodness.
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