A meal between Thanksgivings: Miso Noodle Soup & Pac Choi

Thanksgiving in our house lasts two weekends.

We began with an amazing spread of BBQ’d turkey, roasted squash quinoa stuffing, crispy potatoes, bbq’d salmon, plenty of greens. Pumpkin mousse.
The next day: apple & squash soup, turkey, glazed carrots, polenta & spinach, and mashed potatoes. Pumpkin pie and flourless-chocolate cake.
Last night Thanksgiving finished off with a prime rib roast, brussells & bacon, delicious baked potatoes and lots of wine.

I didn’t cook anything! We’ve been luckily (and thankfully) spoiled by our families. The last two weeks we’ve been living off Thanksgiving leftovers; my favourite is always a turkey sandwich stuffed with everything.

My CSA farm box is in the fridge. Luckily what’s in my box: squash, leeks, fennel, garlic, apples, kale can all store for a bit. The golden rule to eat your way through your CSA is to eat what spoils first- this is usually greens. The pac choi was ready to be eaten or rot.

Usually I avoid buying pac choi. I love it, along with most other asian greens- but I am bad at stir-frys. I try try again. It’s the sauce I can never seem to get quite right. I’d much rather buy $8 chinese food take-out. But I was determined not to have a CSA box casualty. and I am good at soups.

This soup is simple. Cheap. Really good for you. and according to Chef Tony at the NW Culinary Academy- one of the best soups you can make for yourself when you are going to be eating heavy meals- like 3 thanksgivings!

Miso Soup & Pac Choi with Shrimp (Serves 2)

Garlic, Ginger, Red Chili (or red chili paste)
Pac Choi
Shrimp
4 C water
1/4 C miso paste
1 pkg rice noodles

  • Make your noodles: Bring a pot of water to boil. My rice noodles take about 8 minutes so by the time your noodles are done, so is your soup!
  • In another pot, make the soup: Bring water to a simmer. Add garlic, ginger and chili, all finely sliced or shredded.
  • Add your shrimp. When shrimp are almost done add pac choi and simmer until tender.
  • Make the miso: Miso should never be boiled. It won’t change the flavour too drastically but by boiling your miso you are destroying the health benefits. Take your soup pot off heat. Stir in the miso and whisk gently until it dissolves.
  • Plate your noodles into bowls, pour hot soup over the noodles, and serve.

This recipe is also called: “Making cheap soup from scratch to replace $1 ramen, Part 1”.
I interrupted my husband’s streak of making $1 noodles after work. By the time he had taken the dog around the block this soup was ready. The review: “This is really good”. The packaged ramen have so much crap while miso paste is a fermented superfood: Miso is high in nutrients, fiber and protein. The fermentation process means your miso paste is full of probiotics for good digestive health. Miso is a powerful antioxidant which removes radiation and heavy metals from the body and is a proven to inhibit the growth of cancer cells.

Go get some miso paste. It will last you a year in the fridge. A container is about $8- and gives you plenty miso paste to experiment with different soup ingredients.

Ideas to try from Rooted Nutritions “Fermented Foods” class: Experiment with different noodles or add gyoza or wontons.  Add Kimchi for a hot & sour soup.

This recipe is also called: “How to make a soup when you don’t have stock!”. Traditionally, miso soup is made with Dashi stock. I cooked this soup with just water and the flavour is delicious, but of course you will enhance the soup by trying a dashi or a stock. If you are using dried mushrooms- you can use the rehydrated mushroom water as a stock.
See you for part 2. Enjoy your soup. and feel free to submit your miso soups in the “comments!”.


Links:
*Nutritional Benefits of Miso, from Natural News.
*From Justhungry : How to make Dashi:
*Making mushroom stock from dehydrated mushrooms
*Healthy Cooking Classes from Rooted Nutrition

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