Mushroom soup with ginger and soba noodles

When you want a healing soup that is not chicken soup, make this gingery Asian-style mushroom soba noodle soup with some homemade vegetable stock.

Ingredients:
Olive oil, 1 T
Mushrooms, crimini, 4 oz, washed and sliced thick
Shallot, 1/2, minced (optional)
garlic, 3-4 cloves, minced
ginger, minced, 1 T
Chile garlic sauce, 1 t (or something else to add red pepper kick)
Soy sauce, 3 T (or try some sherry vinegar for unami)

Vegetable stock, 4 c
Soba noodles, 4 oz
Spinach, 2 oz (or bok choy, chard)
Sesame seeds

 

Directions:

Prepare mushrooms, shallot, garlic and ginger.
In medium soup pot, heat over medium heat and add 1 T olive oil, and then sauté mushrooms with salt for 4 mins or so until softened. Add shallots, then garlic, ginger and hot sauce, and cook for 2 mins or so. Add soy sauce, increase heat, stir and toss and cook for 2-3 minutes.

Add vegetable stock and bring to hearty simmer, and add soba noodles. Cook for 6 minutes and do not overcook! Two minutes before done, add in spinach.

Ladle into bowls and top with sesame seeds and perhaps a drizzle of sesame oil.
Good for what ails you!

Source: The Kitchn, Soba Noodle soup.

 

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Pasta with roasted cauliflower

When there’s nothing in the house to cook but there is some cauliflower and perhaps njuda, you can make a quick and easy dinner. Here’s how:

Preheat oven to 400 degrees. Put up pot of water to boil pasta.
Roast cauliflower with olive oil, S&P 400 degrees about 20 mins.
Cook pasta: Interesting tubes are good. I used bronze-cut pipe rigate (from Aldi’s!).
Make a quick tomato-sauce with a smidgen of canned diced tomatoes (even better: fire-roasted) with 1 oz of njuda, broken up. Sauté in small saucepan for 10+ mins; adding some hot pepper flakes, oil, S&P. Optional: capers.
Chop up some fresh parsley

Remove cauliflower when cooked and set aside to cool a bit. Cut into bite-size pieces.
Cook pasta to al dente and drain, and put into large-ish bowl.
Mix in tomato sauce and stir with cauliflower. Sprinkle on parsley and serve. Yum!