Amid my twentysomething’s sea of self doubt and perpetual reluctance to get out of my PJs, I headed to the kitchen where I knew I could find some form of comfort. In times of heartbreak and ennui, I find nothing more remedying than a big bowl of soup and a hot cup of tea. With some Earl Grey, lemon and honey in hand, I crafted up a hearty miso soup to fill my stomach and added in some chicken and egg noodles to sooth my soul. As I was slurping away under my favorite blanket (sorry Jay I know you hate it when I eat in bed!) I realized that even on my darkest days, I can reliably find solace in my cooking and even more happiness through writing and sharing my kitchen adventures with the world. It suddenly felt so obviously silly that I was on the brink of giving up my short lived blogging career to find a more meaningful job when in fact stepping away from something I care so deeply about was probably why I was in an emotional slump in the first place! Perhaps I’ll never become the next Mark Zuckerberg and I’ll probably never be able to afford my own private island, but I do have a sincere passion for food and writing that I always plan on making time for and that’s certainly something to be thankful for.
In the mean time, give this Chicken Noodle Miso Soup for the Soul a try. I can’t guarantee an aha moment, but I can promise you will be warm. Very, very warm.
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Chicken Noodle Miso Soup
Ingredients Â
- 10 cups water
- 1 sheet dried seaweed or dashi kombu
- 2 cups dried shitake mushrooms
- 1/2 cup miso paste
- 1/4 cup hondashi granules
- 1 lb egg noodles
- 4 chicken breasts sliced into 1/2 inch strips
- 2 cups firm tofu cubed
- 1 cup carrots chopped
- green onions thinly sliced, for garnish
InstructionsÂ
- Bring water, dried seaweed and dried mushrooms to a boil.
- While miso soup base is coming to a boil, slice chicken breasts into 1/2 inch slices, chop tofu into small cubes, and chop carrots.
- After soup base has boiled, add in miso paste, hondashi, egg noodles, sliced chicken, chopped tofu and chopped carrots. Make sure miso paste and hondashi dissolve in soup evenly. Boil for an additional 5 minutes, or until chicken is thoroughly cooked.
- Remove from heat and garnish with chopped green onions.