I know winter’s not done with us yet, but by some grace of the germ gods, I haven’t gotten sick this season. I’ve been around sick family, children, co-workers, clients, and somehow my immune system is standing strong and totally killing it. (Brb, have to go knock on some wood.) Anytime I’ve felt an inkling of anything sick-y, I’ve made this soup. It’s spicy, cleansing and so, so good. Also, it has noodles made of daikon radish, which when boiled in broth takes on an entirely different flavor. I’m not saying this soup is responsible for my superhero immunity, but I’m also not ruling it out.

spicy miso soup with daikon noodlesIMG_3100

serves 2

ingredients:

  • 4 cups water
  • 1/2 medium yellow onion, very thinly sliced
  • 1 jalapeño, very thinly sliced (keep seeds for extra spice)
  • 2-inch piece of ginger, finely minced
  • 1 clove of garlic, finely minced
  • 1 large daikon radish, peeled
  • 1 package of enoki mushrooms, ends removed
  • 1/4 cup miso
  • 2 cups of baby bok choy
  • 2 eggs (cooked either soft-boiled or over-easy)

directions:

  1. Add water, onion, jalapeño, ginger and garlic to medium soup pot, and bring to a boil. Reduce heat and simmer.
  2. Spiralize daikon using a spiralizer. (The one we use is the Paderno.) Add spiralized daikon and enoki mushrooms to broth, and simmer for 15 minutes.
  3. Remove 1/2 cup of broth and whisk in miso paste until dissolved. Return to pot, along with bok choy. Simmer for 3 minutes, or until bok choy is cooked through but still bright green.
  4. Divide into two portions, and top each bowl with an egg (soft-boiled or over-easy).