White Miso Noodle Broth with Beancurd
|This closeup shows extra black pepper I added when I served it.|
|The soup will look darker than this if you use regular miso such as mugi or hatcho.|
Oh dear... the cough I have been fending off all week with extra vitamin C, sage tea and even raw garlic (ugh!) seems to have become a chest infection, and I am not feeling my usual self at all. I wanted to cook something that was quick and easy, as I don't want to be on my feet for long, yet I needed to make sure both the kids and Thakuraji (our deities) were catered for. Luckily I realised we had all the ingredients for something I'd been meaning to cook for a while, and it happens to be just the thing for colds and coughs, being warming, nutritious and easily digested.
- Saute the veggies in the oil until they are just starting to soften.
- Add the water, beancurd and seasoning, and bring to the boil.
- After a couple of minutes, once the beancurd has mostly softened and the veggies are cooked through, throw on the noodles. Simmer for a couple of minutes more until the noodles are soft.
- Turn off the heat, wait for the soup to go off the boil, then stir in the miso. (The reason for this being that if it's "live" and not pasteurised, you won't kill off the enzymes.)
- Serve piping hot, and add more ginger and black pepper if you need to.