This soup is pretty stinking fantastic.
And I love the way it came together. I was interested in a hot and sour soup in a cookbook. And then my friend Casey posted a picture of a hot noodle soup she had for dinner one night. And then we went and walked up and down the aisles of the natural aisles at Kroger.
I stood in the kitchen with my favorite orange-handled knife and my little white cutting board. I barked “Write this down!” to Nathan and he took notes for me. I tasted and added and played around.
And this was born.
Hot and Sour Noodle Soup
2 tbsp toasted sesame oil
3 gloves garlic, minced
1 tbsp ginger, minced
1 onion, sliced
6 baby bell peppers, sliced into rings
1 cup julienned carrots
10 oz mushrooms, chopped
3 cups shredded cabbage
8 cups vegetable broth
1/4 cup soy sauce
2 tbsp chili paste
1/2 cup rice wine vinegar
2 tbsp maple syrup
2 tbsp white miso
8oz thin brown rice noodles
green onions, sliced (for garnish)
Heat sesame oil in a big pot. Add garlic and ginger. Let cook 2 minutes. Add onion, peppers, carrots, mushrooms, and cabbage. Let it cook 5 minutes until things start to soften up a little.
Add broth, soy sauce, chili paste, vinegar, maple syrup, and miso. Stir well, cover, and let cook for 15 minutes.
While the soup is cooking, cook the noodles according to package directions. When soft, drain and add to soup.
Ladle into bowls and top with green onions.
Serves 8. Or so. It makes a big, stinking pot.
I wouldn’t call photography or recipe development things that I am good at, I just like to do them. So, if I’m doing things wrong? Eh. They work for me. Please show a little grace.