Still nursing my cold (!), I'm quite happy to be eating a lot of soup. I've always been a lover of soup, especially soups with a bit more texture than your typical puréed variety. I like robust bean soups, mushrooms stews, spicy noodle soups.
I think it goes back, if I'm honest, to a strange love of noodle soup in my family. My mom and I used to cook up huge pots of the stuff, toss in some eggs and greens, and eat straight out of the pot. If the pot was too hot, we'd decant it into mixing bowls, then hunker down in front of the television. The steam from bubbling hot soup was almost overwhelming, but to this day I feel that it's one of the best things for cold weather or when you're feeling under the weather.
This soup is really quick, light, spicy, and fragrant. I threw in the only vegetables I had on hand - carrots, spring onion, oyster mushroom, tomato - and a single bunch of rice noodles. With a quick drizzle of sesame oil before serving, the otherwise light soup morphs into something nutty, rich, and so warming.
*****
4 cups vegetable stock
1 carrot, chopped
1/2 inch ginger, peeled and minced
1 tomato, quartered
1/2 cup oyster mushrooms, sliced
1 bunch (or a handful) rice noodles
2 eggs
1 tsp. chili flakes
1 tsp. tamari
1 tsp. umeboshi
a handful parsley, chopped
1 spring onion, chopped
sesame oil, for drizzling
1. Bring the vegetable stock to a boil and toss in your carrot. Reduce the heat to a simmer and cook for about five minutes. 2. Toss in your ginger, tomato, mushroom, noodles, chili, tamari, and umeboshi, seasoning with salt if needed. Gently lower your eggs into the soup and continue to cook for about fifteen minutes, or until the vegetables are tender and the noodles are well cooked. 3. Serve in bowls with a bit of parsley and spring onion, and a very sparing drizzle of sesame oil.
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