A comforting bowl of miso noodle soup is perfect for combating the chill in the air, especially when it is bulked up with good for you veggies like corn, kale, and snap peas.
A girl could really get used to this whole being lavished with gifts while drinking white wine at 1pm on Sundays thing.
Being surrounded by all of your friends, family, and loved ones is pretty good, too.
But between you and me, I would have settled for the gifts.
Let’s not get our (new! sexy! cantbelieveihadtoopentheseinfrontoftheboysgrandmother! crotchless!) panties in a bunch.
Fine, they’re not crotchless. It wasn’t that kind of bridal shower.
All jokes aside, the bridal shower was actually super fun if you discount all the times I was the center of attention and/or being covered in toilet paper. (<– don’t ask)
Unfortunately, in addition to getting all the things my kitchen supply junkie heart could hope for (my new Fiestaware and I are having a slumber party in the living room tonight!), I also somehow came home something quite unwanted.
Let’s get this pity party started.
To be totally transparent, I have more of the beginnings of a cold where it could still go either way, but the.boy is totally full-fledged.
I suspect I really caught it from him and he really caught it from a bachelor party activity that he partook in on Saturday…
…but we’ll never know.
What happens in lower Manhattan stays in lower Manhattan, if you know what I mean.
Luckily for the.boy, I know the cure to ~90% of ailments is SOUP.
Most people say chicken noodles, but I’m more of a miso noodle kind of gal. Especially when the noodles are rice noodles and it is stuff with life-affirming ingredients like corn, kale, and sugar snap peas.
Vitamin explosion in your bowl.
That cold isn’t even going to know what hit it.
But with a drizzle of sriracha on top…our taste buds will.
- ¼ cup + 2 tbsp canola oil, divided
- 1 lb extra firm tofu, drained, patted dry and cut into ½-inch cubes
- 3 scallions, sliced, white parts only
- 2 tbsp minced ginger
- 3 cloves garlic, minced
- 8 cups vegetable broth
- 3 tbsp soy sauce
- 4 tbsp white miso
- ¾ lb wide rice noodles
- 1 lb sugar snap peas, trimmed and halved
- 2 ears of corn kernels
- 5 oz kale, chopped
- Heat ¼ cup oil in a large nonstick skillet over medium-high heat. Add the tofu to the pan and sprinkle with salt. Cook, turning occasionally, until golden brown on most sides, about 10-12 minutes. Remove from the pan to a paper towel-lined plate and set aside.
- Next, heat the remaining oil in a large pot over medium heat. Add the scallions, ginger and garlic to the pan. Cook, stirring constantly, for 1-2 minutes, or until fragrant. Add in the broth, soy sauce, and miso. Bring to a boil.
- Add the noodles to the pot and allow to cook. Once noodles are a minute or so away from being done, add in the sugar snap peas, corn, and kale. Stir to combine and cook until noodles are tender. Stir in the tofu.
- Divide the soup among serving bowls. Serve with sriracha, for drizzling.