Miso Soup with Noo­dles, Shi­itake Mush­rooms, Spinach and an Egg

Cosmopolitan (South Africa) - - FOOD -

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…’

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