RECIPE : spicy sour spaghetti soup | cooking with leftovers

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.

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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