I am going to try to remember this recipe, because it blew my mouth out.
In the best way possible..
Leftover almost dead vegetables make great broth for soup. Add in the adorable bok choy and radishes from my garden, the last chipotle in adobo out of the can, the remaining scoop of farmers market kimchi, and some other things – and you can make a soup that will astonish even yourself…
Super comforting for a rainy day..
- 4 cups of vegetable broth (1-3 carrots, 1 onion, 1 celery leftovers, 4 small tomatoes, 8 cups of water)
- 1 handful of long noodles, uncooked (I picked up as many as my hand could pick up- but you can see that these are thick right?)
- 1 chipotle in adobo, plus the last trickle of sauce, chopped
- 1 handful of bok choy, sliced into a few pieces lengthwise
- 1 big scoop of kimchi
- 1/4 cup radishes, sliced
- 6 basil leaves, torn
- 1 squeeze of lemon
- 1 big drizzle of soy sauce (about 2 tablespoons, to taste)
- 2 eggs, soft boiled or hard boiled (however you like them)
If you are making your own broth, chop up the vegetables and cover them in water. Bring to a boil and then simmer for about an hour until halved in size. Drain out the liquid for the base of your soup; it should be 4-5 cups.
Add the pasta to the stock and simmer for 8 minutes or so. Add in the bok choy, chipotle, kimchi, radishes, basil, and basil, and stir up for a minute or two.
Take off the heat andstir in the soy sauce and lemon. If you need more salt, add a little more soy. Portion out into 2 bowls and then peel the eggs and add one to each bowl.
I like a 2 minute soft boil egg, but Meg likes hers hard boiled.. Lots of choices!