I prefer my soup heavy on the noodles, how ‘bout you?
Either way, this Miso, Leek & Noodle Soup was a delicious and satisfying lunch. I tinkered up a soup base using leftover veggies, some home-made turkey stock (but #storeboughtisfine 😜), and added miso paste and noodles. I gave it a little “gather & be” flair, with some julienned kale, a jammy egg (slightly overcooked, mea culpa) and some sesame seeds & furikake - aka. the savory sprinkle!
This is versatile and very forgiving, so go with what you have in house! xoxo Kirsty
Ingredients for 4 servings:
1 tablespoon olive oil
2 leeks, white and light green parts trimmed and sliced
1 garlic clove, thinly sliced
1 teaspoon freshly grated ginger
6 cups chicken, turkey or vegetable stock, homemade preferred
3 tablespoons (45g) miso paste
15 oz.(440g) package ramen or udon noodles
To garnish:
2 kale leaves, stems trimmed and sliced into thin strips
2 eggs
furikake sprinkles and/or sesame seeds
chili paste (optional)
In a large soup pot, heat the olive oil over low-medium heat. Add the sliced leeks and a pinch of salt, let the leeks sweat for about 10 minutes, stirring occasionally until translucent. Add the garlic and ginger, stir to combine for another minute. Add the chicken stock (or vegetable stock for a vegetarian option) and bring to a boil. Once it boils, turn down to a simmer and whisk in the miso paste. Simmer for another 5-10 minutes until you’re ready to serve.
Whilst the soup simmers, prepare the noodles and the eggs. For the eggs, bring a small pan of water to boil. Prick the eggs and lower into softly boiling water, boil for 7 minutes. When the eggs are done, remove from the pan and rinse under cold water until they’re cold enough to handle. Peel and slice in half, you should have lovely, jammy eggs.
Prepare the noodles according to package instructions.
Divide the soup into four bowls, add the cooked noodles. Top with a little sliced kale, the eggs, furikake or sesame seeds and a spoon of chili paste if you like the heat!
