Sometimes I wonder (mostly out loud- yes, I think I have more verbal exchanges with myself than with any single human being) what food I would choose if I had to be limited to one basic dish for the rest of my years. You know, the old desert island scenario. Without a doubt my mind always comes to rest on the simple noodle.
Of course my island would come with grain mills, salt supplies, and a custom built kitchen complete with a stand mixer (kneeding dough is great for stress release, but “oy vey” say the wrists).
My preference in noodles for this sort of soup must involve wheat, whether it’s udon, ramen, or any basic dried wheat starch equivalent. I can’t exclude their rice nor buckwheat relations, however, and I fancy even the glorious sweet potato noodle would shine through here (note to self: find more sweet potato noodles).
My tendency with noodle based soups is to see them as a launching point for what I’m craving that day. This, like my many lunchtime noodle endeavours, is ripe to be augmented with mushrooms or topped with some wok-seared veggies of choice (hello, sugarsnap peas). I’m also a fan of pickled ginger as a garnish, just a few small slivers for an added zing.
Sesame Drunken Miso for One
- Turn the heat to high and let your sherry boil with a fervour for 30 seconds. Pour in the water to bring the temperature down and also reduce the heat considerably to medium-low. It’s important the water isn’t hot because you’re about to add the miso, and boiling miso can not only kill its beneficial enzymes but also spoil the flavour. Plop that miso on in there, along with half of the spring onion and all of the ginger. Stir to break up the miso paste. Add the tofu.
- While the soup is brewing, prepare your noodles as per packet instructions. Once they’re ready, drain and place them in the bottom of a large bowl.
- Pour the miso broth over the noodles and drop the remaining spring onion on top. Drizzle with the sesame oil and serve.