A quick and easy miso soup that both soothes and invigorates, filled with eggplant noodles, baby spinach and shiitake mushrooms.
This is one of those recipes I tend to turn to at the first signs of fall when something a little warm and soothing starts to call my name. A light, brothy soup, rich in flavor thanks to the salty umami quality of both kombu and miso.
It’s quite easy to prepare and, at its core, is simply a speedy broth laced with vegetables, making it ideal for improvisation based on what you have on hand.
Borrowing from Asian cuisine, the soup is built on a kombu broth, enhanced with fresh shiitake mushrooms, ginger and garlic. The base is gently simmered to develop the flavors before stirring in the vegetables and miso.
I julienne eggplant into long strands that create long, soft, slurpy noodles in the broth. A handful of fresh baby spinach is added for color and freshness and I finish the whole thing off with a scattering of scallions and a drizzle of sesame or hemp seed oil.
This is what I call nourishing comfort food and works for any time of the day. Start any meal off with a small bowl or add a poached egg for a heartier main meal.
Throw in whatever quick cooking vegetables you have lingering in the fridge for endless variations. I load mine up with shiitake mushrooms, spinach and eggplant noodles but you could just as easily swap any of those those out for creminis, or broccoli, for example, if you were so inclined. Whatever combination you choose, you’ll end up with a quick and nourishing one-bowl meal that hits the spot whether you’re feeling under the weather or just looking for a little warmth and comfort.
What do you like to eat the first days of fall?
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