I love cold weather. Maybe most of all because we can have soup. Right now I love this cup of noodles soup. It is brilliant.
These are my ingredients (for one serving):
1 tsp. freshly grated ginger; 2 tsp. miso paste; 1/4 of one Rapunzel bouillon square, crumbled up; 1 tsp. tahini; 2 tsp. tamari; 1/2c thinly sliced shiitake caps; 1/4c thinly sliced scallions; however many or few (or zero) Trader Joe’s fresh Korean rice noodles; however much baby spinach you want to cram in.
Stirring the soup really, really well (after the 90-second steep) is important because you don’t want any unexpected tahini globs. If you worry a lot about globs, which you might if you are trying to convert a skeptical child, you might as well whisk together the tahini-miso-tamari-Rapunzel crumples in the bottom of the jar before adding the other things.
For an even faster instant soup, don’t forget Linda’s mug of smashed garlic clove + Rapunzel bouillon + hot water. (1g CHO.) Mmm. <—Note to self.
For an even lower carb autumn morning treat, remember your Cracthit sleeves.