By giving root vegetables, frozen corn, and pantry items a starring role, Miso Noodle Soup could be made ten days before the end of the world. The addition of eggs and leftover chicken turned it into a meal. I used homemade chicken stock, but box broth would do in a pinch.
I think I saw a version of this on a NYTimes site this weekend, but I can’t track it down.
Miso Noodle Soup with Carrots & Corn
1 onion, halved and sliced in half moons
1 carrot, diced
1 1/2 c frozen corn
1 clove garlic
2 servings of Japanese noodles (I used somen)
Potful of chicken stock / 2 cups chopped chicken (optional)
Generous 1/4 c miso
* * *
Sauté onions. Add corn and carrots and soften a little. Drop garlic in center and cook for about 90 seconds.
Add broth. Cook until carrots done, about ten minutes.
Meanwhile, cook noodles in a separate pot. Fill bowls with chopped chicken and noodles.
Also, hard boil two eggs, peel and cut in half.
Mash miso in separate bowl with about a cup of the hot broth. Pour back into pot and cook gently for a few minutes.
Pour over noodles and chicken. Top with eggs. Add salt to taste.
If I’d had scallions, I would have added them — both for color and spice.
As it turns out, I would have rather had more corn and no chicken, but I had a carcass to strip from making the stock, so it made sense to use it.
Definitely a meal I would make again, maybe experimenting with additions like ginger, cilantro, and jalapeños.
In other news, those who suggested that grass was a misguided idea with a dog and shade were right (Mo!). K’s sod was beautiful for a season, adequate for another, and destroyed now. I’m extending the beds by a couple of feet and dreaming of gravel walkways.
Isn’t that what quarantines are for? Digging up your backyard?