This quick and easy glass noodle bowl is what I gravitate towards when I’m feeling off,
it’s comforting and simple, and just what I need to heal from the inside out.
There’s something to be said about feeding the impulses. I’m feeling restless and I’m craving something new. Something different. I feel off-kilter, like that feeling where you’ve been spinning on the spot round and round, and suddenly things stop but your head is still spinning. You reach out to steady yourself but the railing keeps moving further out of your reach and you miss a step just a bit before you get to it.
So I find myself gripping the rails. Closing my eyes and letting my head hang before the rest of me recovers. My friends rush to one side; my family to the other, holding me steady. I let go. They let me go. And I take a step, looking back every so often to make sure they’re still there, and I take reach for a step that was a little bigger than I thought I could handle, but I get to the top, shaky and a little exhilarated.
It’s exciting and off-putting. Like I’m living someone else’s life, but I’m going to run with it anyway. Every now and then I get a little light-headed, and I need to take a moment before start to climb again. I feel the pull, and I let myself go towards it. I’m here now.
It doesn’t make sense to you now, dear readers, and it doesn’t need to. Just bear with me while I gather my thoughts. Let me feed the impulse and I’ll explain when I get back.
EDIT: this miso noodle soup was so popular on my insta and here that I decided to make a video of it to show you how I cooked it. Hope you enjoy!
- 1-2 individual mung bean noodle portions (sometimes one is not enough for me to fill me up, so sometimes I grab two)
- hot water to soak mung bean noodles
- 2 1/2 cups water
- 1.5 tsp mushroom broth granules (or you can simply use 2 cups of unsalted vegetable broth instead of the 2 cups water)
- 1 scallion, whites roughly chopped and green parts finely sliced
- 1 generous handful spinach (or kale, yu choy, gai lan, whichever green you'd like!)
- 1 tsp toasted sesame oil
- 1 tsp miso paste (white or red works fine)
- Black and white sesame seeds to garnish
- Feel free to add your favourite fried tofu, bean sprouts, or any other favourite proteins
- Soak the glass noodles in hot water to soften prior to cooking.
- Bring 2 cups of water to a boil and add mushroom granules (or boil the unsalted vegetable broth).
- Add scallion whites once water is boiling. Drain the glass noodles, then add them to the pot.
- Cook until noodles are -almost- clear. They'll still be quite thin and will feel softer and almost nearly cooked.
- Add the spinach and green scallion parts, then continue cooking until noodles are done and spinach is bright and wilted (about 2 minutes).
- Feel free to add something like some chickpeas or fried tofu to the soup to absorb the flavour.
- Add the toasted sesame seed oil and whisk in the miso paste (I just keep it in a large spoon and use chopsticks to stir it in the spoon until it dissolves).
- Remove from heat, transfer to a bowl (or eat it straight out of a pot because... dishes) and garnish with some sesame seeds.