Miso Soup with Noodles, Shiitake Mushrooms, Spinach and an Egg
Prep Time 15 minutes Ingredients
• 100g Japanese ramen (or other noodles)
• 1 egg
• 300ml vegetable stock (made from a cube)
• 100g shiitake mushrooms, sliced
• 1T red miso paste
• Soy sauce, to taste
• Small handful spinach leaves
• ½ sheet nori, cut into ribbons
• Prep the noodles according to packet instructions.
• Soft-boil the egg in a pot of boiling water for 4 to 5 minutes, then plunge it straight into a bowl of cold water to stop it cooking, and leave until cool enough to handle. Once cool, peel and cut in half.
• Bring the stock to a boil in a small saucepan, add the mushrooms and boil for 1 minute.
• Put the miso in a bowl, stir in a small splash of hot stock, then add the mixture to the saucepan. Turn off the heat and stir in soy sauce to taste.
• Place the noodles, egg halves and spinach in a bowl, and pour over the stock and mushrooms. Garnish with nori ribbons – and don’t forget to slurp!
‘This rather strange combo emerged from thingsI had on hand – typical solo food, really, in that it’s something I probably wouldn’t make for guests. Leftover quinotto (I’m not sure whether this is an actual word, but it seems right as this is a risotto made from quinoa!) makes a wonderful cold or packed lunch. The hope of having any leftovers, however, is usually in vain…’