RECIPE : spicy sour spaghetti soup | cooking with leftovers

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when i posted the image above on instagram the other day, i got quite a few requests to share the recipe. thing is, this is one of those dishes that was created solely because the ingredients were what i happened to have in the fridge.

yes you guessed it – it’s another cooking with leftovers recipe !

so as usual, ‘recipe’ is a strong word for this one. throw whatever you have in a pot with some water and miso. boil. done.
and what i had was some cooked wholewheat spaghetti, a sad piece of zucchini and some even sadder coriander, half a cup of salsa leftover from the polenta adventure the day before, and some kitchen staples of course – kimchi, miso, chilli, and tomato paste.

and who could have thought that this motley crew would make for an excellent noodle soup ?

a korean, italian, mexican fusion ? i’m in !
you’ll never know if you don’t experiment.

jennymustardspicysourspaghettisoup2

this is sort of what i used. i didn’t measure anything of course, so use your own nose, eyes, and tongue !

spicy sour spaghetti soup
serves 2

soup
about 4 cups of water
1/3 zucchini, chopped
1/2 cup of my super salsa ( minus the black beans, but use black beans if you want, should be yum )
about 3 tbsp tomato paste
a healthy pinch of dried chilli flakes
white pepper, to taste
2 cups ( loosely stuffed ) cooked wholewheat spaghetti
about 2 tbsp miso paste ( i used white, use whatever you want, or some high quality organic bouillon powder )

toppings
my vegan kimchi, to taste ( optional )
a bunch of fresh coriander
1/2 small red onion, sliced
nutritional yeast ( optional )
lime juice, to taste

– add water, zucchini, salsa, tomato paste, chilli and pepper to a pot and bring to a boil.
– when zucchini is softened, add spaghetti and bring to a boil again. remove from heat and add the miso ( it’s easier to mix it first with some of the soup and then adding it to the pot, to prevent lumps ).
– top with kimchi, coriander, red onion, nutritional yeast, and a whole lot of lime – if you ( like me ) love sour food.

would be great with beans, tofu, lentils, mushrooms, any other type of veggies. use what you’ve got in the fridge right now !

love // jenny

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3 Comments

  1. Yum! This looks lovely. I’m still trying to get the hang of the “throw everything together and it’ll taste nice” thing that good cooks like you seem to find so easy ;-) But I’m practising!

  2. Pingback: Les Nourritures // Food #102016 – Keeping Up With Curiosity

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