Miso Noodle Soup

Hey Honeys!

To celebrate the coming season of Fall, what better recipe could I share with you other than a warm, comforting bowl of soup.

I snagged this recipe from Queer Eye’s own Antoni Porowski in his cook book — “Lets Do Dinner“.

For this recipe, you will need: 5 ounces of soba noodles, 3 tablespoons of sesame oil (more for serving), 3 garlic cloves gently smashed and pealed, 2 tablespoons of finely chopped ginger, 1 pound of mixed mushrooms (or shiitake mushrooms) cut in half, kosher salt, 2 cups of thawed frozen peas, 5 ounces of baby spinach, 1/4 cup of white miso paste, 1 tablespoon of soy sauce (more for serving), and 4 scallions thinly sliced.

Start by cooking the soba noodles in 8 cups of water. When they are soft, strain them and save the soba water! You will be using it for the both.

Next, heat the oil in a large sauce pan over medium heat. Add the garlic and ginger and sauté for one minute until fragrant.

Stir in the mushrooms with a generous pinch of salt.

Cook for about 5 minutes.

Stir in the peas and cook for one more minute.

Add the soba water and increase to high heat and bring to a boil.

Stir in the greens and then remove from heat immediately.

Scoop 1/4 cup of the broth into a bowl and whisk in the miso paste.

Return the mixture to the soup and add in the soy sauce.

Divide the noodles amongst four bowls and top with scallions, sesame oil, and soy sauce.

Enjoy loves!