Chicken Miso Noodle Soup

This is one of the best things I've made yet! I finally know the secret to making good egg drop soup: beat the eggs and then swirl them in the soup when the soup is boiling. Previously, I was impatient and just but the eggs in when the soup was just warm. I had always wondered why the soup didn't turn out quite right. Now I know. Hope you enjoy this one. I'm pretty proud of how it turned out.

One of the most delicious noodle discoveries of my life.

Need to soak up the excess liquid from the tofu

Mmmmm, shitake mushrooms

I feel pretty bad ass for making this.

Chicken Miso Noodle Soup
Ingredients

• 5.8 oz/164g soft tofu cut into cubes
• 8.2 g white meat chicken, cubed
• 4 oz green tea noodles
• 3 rehydrated shitake mushrooms, diced
• 2 cups chicken broth
• 2 cups water
• 1 tbsp Miso paste
• 2 eggs
• wakame, as desired

Procedure

1. Cook noodles according to package instructions, then rinse cooked noodles with cold water and set aside.
2. Bring water and chicken broth to boil in a large pot.
3. Add the cubed chicken, miso paste, and shitake mushroom.
4. Cook covered for 5-8 minute or until chicken is no longer pink.
5. Swirl in two beaten eggs while the soup is boiling.
6. Add tofu and wakame. Cook until wakame is fully hydrated.
7. Serve the soup over the noodles.

1 recipe makes about 4-6 servings

Turkey Sausage and Vegetable Soup

I love hearty vegetable soups. As the weather gets colder, my craving for soup increases. Usually I cook soups in the crockpot so that the flavors can mix for hours, but my crockpot was in need of a good scrubbing and I didn't feel like cleaning it at the moment so I decided to cook this soup on the stove. Hope you all enjoy it.

Turkey Sausage and Vegetable Soup
Ingredients

• 2.4 oz onion, diced
• 1 tsp extra virgin olive oil
• 2 cloves garlic, pressed
• 2 carrots, diced
• 2 potatoes, diced
• 6.5 oz celery, sliced
• 8.4 oz butternut squash, cubed
• 6 cups kale, coarsely chopped
• 4 cups chicken broth
•  1/2 tsp salt
• 2 Italian sausage links with the meat removed from the packaging or bulk sausage meat equaling that amount
• 6 leaves of fresh basil, finely chopped

Procedure

1. In a large pot, pour in the extra virgin olive oil and cook the onion and garlic in it on medium to low heat.
2. Add the carrots, potatoes, squash and celery to the pot when the onions begin to look translucent. Stir frequently to prevent burning.
3. Add the sausage to the pot and cook until the sausage is no longer pink.
4. Add the rest of the ingredients to the pot, turn the heat to high. Let the pot reach a boil and then turn the heat down to low heat and let the pot simmer for 30 minutes to an hour.