Ginger, garlic, miso and the heat from the sriracha add a soothing warmth and zing to this noodle soup
I often make this broth when sick and sip it throughout the day. The ginger, garlic, miso and the heat from the sriracha add a warmth and zing that is so soothing to a sore throat or upset stomach.
Sesame oil works well as a quick chilli oil substitute, and you can use any vegetables or noodles to serve. Just make sure to stick to my recipe and measures for the broth itself.
Serves 2–3
- 2 tbsp olive oil
- 15g (about a 4cm piece) fresh ginger, peeled and finely chopped
- 2 large cloves garlic, finely chopped
- 50g (2½ tbsp) miso paste
- 2–3 tbsp + 1 litre hot water
- 2–3 tsp sriracha
- 1½ tsp Sichuan Spiced Chilli Oil(page 242), or sesame oil
- 1 tsp soy sauce
- 100g mushrooms, sliced
- 1 large cob of corn, peeled, cleaned and snapped in half
- 2 baby bok choy, sliced into quarters down the middle
- 3 eggs
- 100g dry egg noodles
- 1 spring onion, white and light green parts thinly sliced
- 1–2 tbsp sesame seeds, toasted
- handful fresh coriander, chopped
- ½ tsp chilli flakes
In a large saucepan, heat half the olive oil over medium heat. Add the ginger and garlic and cook, stirring, for 3–4 minutes, until fragrant and lightly browned.
Whisk the miso with the first measure of hot water to make a smooth paste. Add to the saucepan along with the sriracha (adjust according to your preferred level of heat), Sichuan Spiced Chilli Oil, soy sauce and the second measure of hot water.
Bring to a boil, then reduce the heat to low and simmer for 10 minutes. Keep warm while you prepare the rest.
To cook the rest of the components, you will have multiple pans on the go at the same time.
Heat the remaining olive oil measure in a frying pan over medium-high heat. Add the mushrooms and cook,stirring occasionally, for 10–12 minutes, or until they have released their juices and are golden brown on the edges.Remove from the heat and keep warm.
While the mushrooms are cooking, heat a large, dry frying pan over medium-high heat, and add the corn cob halves. Cook for 8–10 minutes, turning occasionally, until the corn is cooked (it should be a vibrant yellow) and charred in spots. Remove from the heat and when cool enough to handle, slice the corn kernels off in strips.
Return the dry frying pan to a medium-high heat, and add the baby bok choy. Cook for 7–8 minutes, flipping halfway, until nicely charred on both sides.
Meanwhile, cook the eggs. Bring a saucepan of water to a rolling boil over medium-high heat. Add the eggs and maintain a gentle boil for 6½–7 minutes, depending on how soft you like your yolks. Shock the eggs in an icebath and peel when cool enough to handle.
Cook the noodles according to the packet directions. Drain and keep warm.
When everything is ready, divide the noodles among two or three serving bowls. Top with the mushrooms, corn,bok choy and eggs. Gently pour the hot miso broth into each bowl. Sprinkle over the spring onion, sesame seeds, coriander and chilli flakes.
Enjoy hot.
That Green Olive Olivia Moore
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