The last couple weeks were a bit of a doozy. I worked a few private events at the cafe (which extended my hours into overtime), I attended birthday parties, Halloween parties, a wedding, my husbands shows, and then of course tried to find some time for myself in between all the chaos. I often seek for that ever-so-needed ME time and then usually have to force it to happen. Not only was I in search of the chance to finally relax, I was also craving a nice home-cooked meal. All that previously said chaos, had not only sucked up all my time, but I was forced to eat out almost every night. I yearned for something healthy, something clean, and wholesome.
This morning I woke to quite a chill in the air. I drank coffee while reading on the couch covered in my favorite knit blanket. Ahhh, I was finally in it. I was in that special moment that we all so desperately require; a solitary retreat from the rest of the world, from work, to-do lists, chores, and tasks. I finally made it to my day off and there wasn’t anything that could ruin this instant. It was then that I decided that what I
wanted needed was a soup; a soup that would be filling yet not heavy, loaded with fresh veggies and spices, and something that wouldn’t take up too much of that super significant and coveted concept we call “time”. This soup is the perfect one-pot-wonder; it comes together in a flash and is such an easy clean-up. The soup is naturally vegetarian, vegan, and gluten-free. Whaaaa??? I know right? All this flavorful and yumminess with zero guilt?? Sweet. I makes quite a bit too, which I am happy to indulge in the left-overs throughout the rest of the week. I hope that you enjoy this simple and flavorful soup as much as I did!
*Note: If you would like to add a bit of protein, like my husband did, you could always sauté a few chicken potstickers and serve them in the soup as a delicious accompaniment.
- 1 TBSP extra virgin olive oil
- 8 oz shiitake mushrooms
- 4 green onions, green & white parts sliced, reserving a few green parts for garnish
- 1 garlic clove, minced
- 1 knob of fresh ginger, grated (about 1 TBSP)
- 1 TBSP soy sauce or tamari
- 1 tsp honey
- 2 tsp chili paste, optional (I used 1 TBSP because I like the extra spice)
- 1 32oz box of Miso Ginger Broth (from Trader Joe’s), or any vegetable broth you like
- 4.5 oz Soba noodles (about half of a package)
- 3 handfuls of swiss chard, torn
- 1 lime, zest & juice
- drizzle of sesame oil for garnish
- 1/4 cup chopped cilantro for garnish
- Wet a paper towel with a bit of water. Rub the tops of the mushrooms with the slightly wet paper towel to clean them (do not run the mushrooms directly under water or the mushrooms will become soggy). Twist the stems off, slice the mushrooms, and set aside.
- In a large stockpot, heat the tablespoon of olive oil. Add the minced garlic and ginger and sauté until fragrant (about 1 minute). Add the sliced mushrooms and the green onions (reserving a few green parts for garnish) and sauté for about 5 minutes. Add the soy sauce, honey, chili paste and then add in the miso broth plus 3 cups of water and bring to a boil. Once boiling add the soba noodles and reduce to a simmer. Simmer for about 3-5 minutes (until noodles are cooked) before adding the handfuls of chard and turn of the heat. Add the lime juice and zest and divided among bowls. Top each bowl with a drizzle of sesame oil and few leaves of cilantro. Enjoy!
- I love the Miso Ginger Broth from Trader Joe’s as a wonderful addition to this soup, but please feel free to use and stock that you love; vegetable, mushroom, or chicken would all be delicious.
- I like the spiciness of this soup, but if you are sensitive to spice, simply omit the chili paste.
- I added a few frozen chicken potstickers to my husbands bowl for a bit of protein. I sautéed them in oil for a crispy edge and then added them right into his bowl and poured the miso soup over the top.