The problem was this: standard chicken noodle soup wasn’t going to do the trick. I was craving something warm and thick, but not too heavy.
My I’m picky! Well, having high standards hasn’t hurt me yet.
I don’t think.
Or at least it didn’t with this soup selection from Chocolate-Covered Katie.
A single-serving version…
- 6 oz sliced mushrooms (I used a combination of oyster and shiitake)
- 2 T chopped onion
- 1 t garlic, minced
- splash of olive oil
- 8 oz broth of choice (low-sodium chicken is what I used)
- 1 t fresh thyme
- 1 packet white miso powder (or red)
- optional: greens for garnish
-In a pot, heat oil and garlic. Stir in onion and mushrooms. Saute for approximately 5-6 minutes.
-Then add in broth and thyme. Let cook on medium-high for a few minutes. Then simmer for the next 30 minutes or so.
-Remove soup pot from stovetop. Mix in miso powder. The soup should begin to appear thicker and cloudier.
Serve warm over a bed of rice or with noodles.
Also, this recipe freezes well. I made a big batch and saved the leftovers in individual containers in the freezer, which I pull out whenever I need a quick lunch.