Soup Season
On cold, windy Oklahoma nights, I enjoy a warm bowl of soup. A classic tomato soup with gooey grilled cheese to dunk is so satisfying. How about a spicy tortilla soup for some heat or a hearty butternut squash, clam chowder or roasted red pepper soup for comfort.
These favorites bring cozy warmth on chilly evenings. Tonights recipe was my version of Miso Soup and just as yummy as the above.
Miso Soup
Miso from The Roost
Ingredients:
2-3 tbsp sesame oil
6 oz mushrooms cleaned and sliced
4 scallions white and green part separated and chopped
2 garlic cloves minced
1 tsp grated ginger
6 c turkey stock
2 c napa cabbage sliced
1 lb udon noodles
2 tbsp miso paste
3 tbsp soy sauce
1 tbsp sriracha sauce
1 c frozen edamame shelled
Sesame seeds for garnish
How To:
Coat the bottom of a large pot with the oil and cook over medium heat. When is it hot add the mushrooms in an even layer. Cook the mushrooms for about 5 minutes, flipping once, until browned.
Add the white bottoms of the scallions, garlic, and ginger. Cook everything for about 1 minute.
Stir in the stock and napa cabbage. Bring to a boil, lower the heat, and simmer the soup for about 10 minutes, stirring occasionally, until the mushrooms are tender and the cabbage is wilted.
While the soup simmers, cook the noodles according to their package directions. Drain them into a colander and rinse under cold water when done.
After the soup has simmered for 10 minutes, ladle a bit of the liquid into a small bowl and add the miso paste. Stir to dissolve the miso. Pour the miso mixture back into the soup and stir in the soy sauce, sriracha sauce, followed by the cooked noodles and edamame and simmer for 5 minutes.
Ladle the soup into bowls and top with the green scallions tops and sesame seeds.
I loved this! You can adjust the spiciness by adding more or less sriracha. You might also swap kale for cabbage. Use veggie stock instead of turkey and change up the udon noodles for ramen, egg, or rice noodles.
If you change it, please let me know!
Click the ABOUT tab and leave a message in my guest book. I love to seeing people trying my recipes, and feel free to share or modify them to fit your taste.
ENJOY~
Jenn
