Miso Mushroom Noodle Soup

miso mushroom noodle soup
Winter.

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??

MISO MUSHROOM NOODLE SOUP
serves 4

Ingredients
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

Method
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!

Thanks for stopping by!daisy-and-the-fox-sign-off

Roast Carrot Soup with Parsley Ricotta, Crispy Chorizo and Seed & Nut Bread

Roast Carrot Soup with Seed & Nut Bread
You know what’s good?

Well, apart from the longer days now (bye bye sun at 9pm say whhhattttt), oh and the absolute abundance of berries right now! (I know, hard to believe I like berries…..)

Eating (…drinking?) soup in Spring.

Maybe its the whole change of country thang, or maybe that the temperatures right now are equivalent to a Melbourne Winter, but I am so for soup right now, I really wouldn’t even need an ounce of encouragement to eat it for breakfast  (<<  been there, done that) lunch and dinner.

Roast Carrot Soup with Seed & Nut Bread
But being Spring of course, it’s all about them fresh flavours and vibrant colours. Ohhhh yeahhhh
(I’m still getting used to calling May Springtime.. along with calling what used to be ‘pants’, now ‘trousers’ (‘pants’ are’ undies’ here, in case you didn’t know, like me, okay too much info right now?? I’ll stop… )

So, doing ma daily internet browse I came across Rachel Khoo’s delicious and fresh sounding recipe for, what sounded like me to, a Spring perfect soup, alongside some killer easy (and full of nutty goodness) bread.
And by the by, if you’re ever lacking cooking momento, just check out Rachel Khoo’ website, there is never ending inspiration (complete with videos, cause ain’t that the best way to learn) or then there’s her amazing 3 cookbooks!
So much to choose, so much to eat, so little time. (I’m making her Terrine Forestiere (Wild Mushroom Terrine) this week, which I am sooo pumped for right nowwwww)

roast carrots
The combination of the orange and the carrot in this soup is pretty much a dream.
With a spoonful, you first get the caramelised carrot flavour than your hit by that beautifully citrus orange flavour afterwards. Combine this with creamy parsley ricotta and crispy, salty and spicy chorizo and you got yourself Spring Soup Heaven my friends.

Look at me doing two healthy recipe posts in a row, next minute imma be giving you paleo recipes (kidding, that was a joke… I’ll never scare you like that again, I promise.)

Roast Carrot Soup with Seed & Nut Bread
I spent today dedicated to this wonderfully happy place right here, and shot 2 recipes for y’all!
One here and another to come later in the week! Woooooo! (who even is this new organised Bec?)
So i’ve had a fab day, bike riding around for last minute bits and pieces, styling and making the flat smell some incredible smells. Dem week off feels.

But I gotta saying, I am missing my prop collection back home (and maybe the family a little bit….) so it’s all a bit new here.
New lighting spots, new settings, new (lack of) props and all that.
I’m still warming into the whole blogging in a whole new place, but we’re getting there. The prop collection is gonna grow (goodbye savings), and I’m always gonna be here for y’all with a fresh cake outta the oven.

Roast Carrot Soup with Seed & Nut Bread

But I’m not gonna lie, cooking for one ain’t so bad right now, cause I got all those leftovers just waiting for me in the fridge. Yusssssssssssssss.
Party for one at mine!

Roast Carrot Soup with Seed & Nut Bread
Seed & Nut Bread
Recipe time?
I’ll say.

ROAST CARROT SOUP WITH PARSLEY RICOTTA, CRISPY CHORIZO AND SEED & NUT BREAD
recipe adapted from Rachel Khoo’s; Apple, Seed & Nut Bread and Roast Carrot Soup with Parsely Ricotta

serves 2-3
Ingredients

Roast Carrot Soup:
1 kg carrots, peeled
1 clove of garlic
1 tbsp of olive oil
3 cups hot chicken/vegetable stock
1 tsp ground cumin
Salt & pepper
3 oranges juiced

1/2 bunch of parsley, finely chopped
125g ricotta
pinch of salt
25g sliced chorizo, cut into thin strips

Seed & Nut Bread:
125g sunflower seeds
125g pumpkin seeds
225g almonds, hazelnuts or walnuts
125g linseed
150g milled flaxseeds
4 eggs
80ml oil
1.5 tbsp caraway seeds
1 tsp salt

Method:

For the bread (make first, or make ahead)
1. Line a loaf tin with baking paper1. Preheat the oven to 180c (fan).
2. Mix all the ingredients together.
3. Pour into baking tin and level out.
4. Bake for 50 minutes/an hour or until it is firmed and sound hollow when hit.
5. Leave to cool completely until you slice it (while warm it’s still very fragile).

For the soup (while the bread is baking)
1. Preheat the oven to 200c (fan).
2. Place the carrots and garlic in a tray and toss with salt, cumin and oil.
3. Roast for 45 minutes or until tender.
4. Juice the oranges.
5. Place in a large pot and reduce by half.
6. Add the stock and roasted carrots
7. Squeeze in the garlic.
8. Blend and taste for seasoning (add a pinch of sugar if the oranges are very acidic).
9. Beat the ricotta and mix with the chopped parsley and salt.
10. On medium heat, fry the chorizo in a hot pan until crispy.
10. Ladle the soup into bowls and dollop on the ricotta, sprinkle over the chorizo and garnish with fresh parsley.

Thanks for stopping by!

daisy-and-the-fox-sign-off

Ode to Winter

As much as we spend all year longing for the summer, there is something I’m going to miss about these colder months.

The smell of a burning wood fire keeping someone cozy and warm.
Curling up with a good book and a blanket.
Kicking back with a delicious winter warmer meal.
Hearing the rain pitter patter outside, knowing your are warm and safe indoors.
Snuggling up in bed with no need to got outside.

You gotta admit. Winter has its perks!

Here are some pictures of what I love about the season, and makes me long for winter all year round.snow tree tunnel

{Snow Tunnel – phoenix-legend.tumblr.com }

Spiced Pumpkin Soup with crusty bread{Spiced Pumpkin Soup w/ bread – pysznekadry.blogspot.nl }
Deer in snow{Mother Nature’s Winter}

Rainy Day Reading{ Rainy Day Reading }

Blueberry hazelnut clafoutis{ Blueberry Hazelnut Clafoutis – leeksoupblog.com }
Fresh snow{Perfection in the form of snow – dslagle.tumblr.com }

warm cuppa{ Lazy days with a warm cuppa – alifelivedwell.tumblr.com }

cozy by the fire{ Cozy by the fire – catherine-mary.tumblr.com }

spaghetti
{ Comforting bowl of Spaghetti – drizzleanddip.com }

tea & scrabble {Cold weather essentials = warm cuppa + board game – flickr.com }

Makes you smile doesn’t it?

I’ll give you a few moments to reminisce…..

Lucky people on the other side of the world going to this cozy season!
Embrace the chill my friends! :)

Thanks for stopping by!

DAISY AND THE FOX