Miso Mushroom Pho
This is an adaptation of a couple of Gwyneth Paltrow recipes from her book It's All Easy. I combined two recipes, plus substituted with what I had on hand. This is what I love about cookbooks, getting inspiration and then coming up with something new.
For the broth:
1/4 cup white miso
4 cloves garlic chopped
1/4 cup Tamari sauce
1/4 cup of dried mushrooms ( I use the wild variety pack from mushroom growers in the Ferry Buidling in SF, they are way way better than just rando dried mushrooms, so wherever you are, get the best)
8 cups of water
To put in:
1 or two spiralized zucchinni
1 bundle of soba noodles
1 or 2 or how many you want 6 minute eggs
2 scallions, sliced
cilantro for garnish
Place the broth ingredients in a saucepan, bring to a boil then simmer while you get the other things ready.
6 minute eggs: bring enough water to cover your eggs to a boil. Gently lower the eggs into the boiling water and leave them on a gentle boil for 6 minutes. Remove the eggs and place briefly in ice water to stop the cooking.
Once the broth is ready, add the noodles (you don't actually have to pre-cook the soba, you can thicken your broth by cooking them in there as well.) Add the zucchini, the scallions and the cilantro. Peel the eggs and then cut them in half over the soup so you don't lose any yolk.
This is super simple and ready very quickly, perfect for a winter lunch.
Note: For the eggs, Gwyneth has this cool thing in her book about egg boiling times, which leads to variations in yolk hardness. I was watching a cooking show on PBS and found out this is not a new thing, but she breaks it down very well. AND, 6 minute eggs are common lingo in the Ramen world.