The weather today is scandalously November-y. It’s cold, grey, windy and wet. Couldn’t have wished for a better aura for a day in, spend on reading, writing and editing photos. No wonder though, that I find myself craving something comforting. Creativity needs to be fed, too. And well fed!
The soup below is my answer to today’s gloom outside: it’s warm, comforting, but light (as befits the summertime). Wishing a lovely Sunday to you all. Happy cooking!
MISO, KALE AND SHIITAKE SOUP WITH NOODLES
2 chicken breasts
2 red chillies, deseeded
2 tbsp miso
1 pack of shitake mushrooms
2 garlic cloves
half a pack of dried wholewheat noodles
2 tbsp tamari
pinch of shichimi togarashi
700ml chicken or vegetable stock
2 eggs, soft boiled
How to make?
1. Finely chop the chilli, grate the ginger and press the garlic. Add everything to a bowl or a mug with miso paste, tamari and chilli. Mix everything to a paste.
2. Slice the mushroom and chicken.
3. Heat 2 tbsp of oil in a big pot. When hot, add the mushrooms and fry for about 2 minutes. Add the sliced chicken, fry for further 2 minutes, stirring often. Add the miso, chilli and garlic paste to the pot and fry until fragrant (about 1 minute).
4. Add the stock to the pot, bring to a simmer. Add kale, cook on low heat for 5-7 minutes.
5. Meanwhile, boil the eggs and noodles. You can also chop spring onions to sprinkle on top of the soup later, if you like. Set aside.
6. Taste the soup. Adjust taste by adding more tamari. Add a pinch of shichimi togarashi.
7. Serve with a handful of wholewheat noodles and soft boiled egg on top. You can add some chopped spring onions, if you like.