Friday, September 27, 2013

Soup Weather

Utah weather can be pretty fickle, so you gotta just "go with it." And today it's rainy, cloudy, and around 45 degrees.
So I'm thinking it's a good day to make soup.

Tomorrow will probably be 80 degrees--so I'll be back to making tacos and wearing flip-flops--but in the meantime, here's what I'm planning to make tonight: *Miso Noodle Soup (*Recipe below)
Have a fabulous weekend. 
(c), 2012-13.
Miso Noodle Soup

Servings: Serves 6–8 (makes about 4 quarts)
  • 2 Tbsp. canola oil or olive oil
  • 2 leeks (white part only), split, rinsed, and sliced
  • 2 cloves garlic , minced
  • 1 medium bunch chard (about 1/2 pound)
  • 4 medium carrots (about 3/4 pound), peeled and coarsely chopped
  • 4 ounces buckwheat (soba) noodles
  • 1 cup edamame (fresh or frozen)
  • 1/2 cup miso
  • 1 cup shredded cooked chicken (optional)
  • 2 scallions , finely sliced
Set a large pot over medium-low heat. Add oil and heat for 1 minute. Add leeks and garlic; cook, stirring occasionally, while preparing chard. Remove stalks and ribs from chard; set leaves aside. Coarsely chop stalks and ribs, and add to pot. Cook, stirring occasionally, until tender, 8 to 10 minutes.

Add 2 1/2 quarts water to pot. Increase heat, and bring to a boil. Add carrots, then reduce heat to simmer. Continue simmering until carrots are tender, about 10 minutes more. Meanwhile, bring a separate pot of water to a boil. Add buckwheat noodles, and cook until tender, about 3 minutes (do not cook in soup pot because they will soak up too much broth). Drain with a colander and run under cold water; set aside.

Coarsely chop reserved chard leaves, and add to soup along with edamame. Cook until just wilted, then quickly increase heat and bring liquid to a boil. Remove 1 cup boiling liquid, and swirl into a bowl with miso; set aside.

Add shredded chicken (if using) to pot; cook to heat through, about 2 minutes. Add noodles, and whisk miso mixture into soup. Serve immediately: Divide soup among bowls, and garnish with scallions.