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…)
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.
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??
MISO MUSHROOM NOODLE SOUP
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!