Double Post Monday part 2! The Cookbook Challenge - Weeks 15 & 16

The weather has been frightful in Melbourne this weekend. You can see photos on The Age website here. Check out photo 37. There's a car under there. I saw it with about a foot to go. Funnily enough, I didn't end up going that way after all. 

Luckily we escaped with only minimal storm damage, unlike many other people as you can see from those photos. And the poor SES, they will have been working hard to help people, giving up their long weekend.

Well, this all meant perfect soup weather. Marie Claire's Kitchen produced a recipe for miso broth with somen noodles, shiitake and pumpkin.

 

Yep, more pumpkin - I don't know why I always have left over pumpkin...

Yet again, I didn't quite follow the recipe, and went with what I had in the pantry. instant soup mix, and soba noodles instead of somen. I think it still looks the same. And it tasted great!

Miso broth with somen noodles, shiitake and pumpkin

serves two

the cheat's (Kate's) version of Marie Claire's. 

3 dried shiitake mushrooms

2 sachets of instant miso soup

1 tablespoon soy sauce

150g pumpkin - 2 cm cubes

100 g soba noodles

2 spring onions sliced diagonally

Cover the mushrooms with 250ml hot water and soak for about half an hour. Remove, reserving the liquid, and finely slice the mushrooms.

Put the mushrooms, miso soup powder, soy sauce, pumpkin, reserved mushroom liquid and 500ml water into a saucepan and bring to the boil. Reduce the heat and simmer for about 10 minutes, or until the pumpkin is tender. 

I love these asymmetrical bowls I picked up in Garrards. 

They're perfect for soup

Meanwhile, cook the soba noodles in rapidly boiling water for approximately four minutes, drain and divide among two bowls.

I was disappointed these cooked so quickly. I loved watching them swirling around the pot!

Spoon the soup over the noodles and sprinkle the spring onions over the top.

There you go, that's something by Kate.