What is there to say about Miso soup that you do not already know? That it is delicious? That is a well-Known fact. That it will alter your entire existence as you know it forevermore? You know this! That you will crave it like crazy each and every day upon trying it once? Yup, we know that, too.
So instead of trying to sway you into making this soup, I will simply allow it to speak for itself.
This year, I am both disappointed and happy with the weather. Happy because it is not so cold and that thrills me because I tend to freeze easily. (Fun Fact: The most used sentence of my life is ‘I am so cold, please give me your jacket’). Yet I am disappointed because the weather is not quite cold enough for curries, soups, stews, cuddling my doggies, curling up by the fireplace with a good book, etc. Yet, I will proceed to do those all of those things, dammit!
Moving on. Another busy month under the books. Woohoo! Can you believe today is the first of December?! No? Well believe it, baby. The year is winding down to an end rather quickly, and it is bringing up bouts of nostalgia, yet at the same time I am eagerly anticipating what 2017 has in store. I know it is still a little early for the whole the-new-year-is-acoming-soon type of post, but it is beginning to hit me. Hard.
I cannot help but remember how different things were when I rang in the new your (AKA this year) the last time around. Sure, things change every year. But this year, I experienced the most change I ever have in all my 21 years of existence. And that can be either positive or negative, it is all in the perception you choose to view it. Sure, you can choose to view the changes that occur as horrible, wish things were the way that they were, and thus suffer. OR you can choose to have gratitude for the experiences and accept that change is an inevitable part of life. I have FINALLY begun to nail the latter. It was a long time coming, but I think I am slowly gettin’ it down. Better late than never.
Anyway, I am going to kindly shut up now because I could easily babble for days on end. Instead of doing that, I will gift you with the recipe for this nice, warming soup. Make it on days when you feel your bunz are going to fall off (from the cold, duh).
Serves 4 hungry people (or 5 not so hungry peeps)
- 1 medium onion, diced
- Generous thumb of Ginger, minced
- Large handful Cilantro, stems + Tops, finely chopped
- 3-4 cloves Garlic, minced
- 1 red chili, diced (or two if you like it HOT)
- 2 Tablespoons Miso Paste
- 8 cups of water
- 4-5 dried Shiitake mushrooms
- 2-3 Carrots, diced
- 2 handfuls of snap peas
- 1 (8 oz) box gluten-free Spaghetti, (I used this one)
- 1 stalk of Lemongrass, smashed
- Salt to taste (be generous, people!)
Begin by heating up a stockpot on medium high heat. Warm a generous glug of sesame oil (or a dash of homemade veggie broth to keep it oil free) to prevent sticking, and, once it is hot, add the onions. Sauté for a couple of minutes before adding the cilantro stems (set the tops aside for later), ginger, garlic, and red chili(s).
Continue sautéing until fragrant and the onions and garlic have slightly browned. If you decided to coat the pan with veggie broth, you might need to add more if the contents begin sticking. Add the miso paste and mix it in thoroughly to coat everything in the pan.
Add the water and dried shiitakes. Cover, and bring to a boil. Once it begins boiling, turn down the heat to low and allow the broth to simmer for 15-30 minutes depending on how long you have (I recommend the full 30).
Once the allotted time is up, remove the shiitakes and either slice them thinly (they may be hot so wait a bit) and add them back to the soup, or discard them. Add the carrots, snap peas, smashed lemongrass, and noodles. Stir well to mix the broth and the veggies. Allow to continue cooking for the time recommended on the box o’noodles (usually anywhere between 6-8 minutes).
Once the time is up for the noodles, turn off the heat and garnish with cilantro.
Note: To make this soup even more filling, you could add grilled (organic) tofu or red-skin potatoes.