Garlic Soup with Spinach and Miso
Provided by: Kemp Minifie
File this under what to eat when you have a hangover. Many of us have suffered through days when we imbibed a bit too much the night before and as college students I'm sure my daughters will, too, if they haven't already, but this garlic soup will do wonders to make them feel better.
- 8 large garlic cloves, peeled and sliced thin
- 2 tablespoons olive oil
- 3 1/2 cups water
- 1/2 teaspoon salt
- 1 5-ounce package baby spinach, arugula, or mixed baby greens
- 1 3-ounce package ramen noodles, coarsely broken while in package; flavor packet discarded
- 3 tablespoons white miso
- 1 tablespoon fresh lemon juice
- Accompaniment: poached eggs, if desired
- Cook garlic in oil in a 3 to 4-quart heavy saucepan over medium-low heat, stirring frequently, until pale golden 3 to 5 minutes. Add 3 cups water and salt and bring to a boil, covered.
- Stir in spinach in handfuls until all of it is wilted, then stir in broken noodles and simmer, covered, 3 minutes.
- While soup is simmering, whisk together miso and remaining 1/2 cup water until smooth. * When noodles are tender, remove soup from heat. Whisk about 1/4 cup of the soup broth into the miso, then stir the miso mixture into the soup with the lemon juice.
- When noodles are tender, remove soup from heat. Whisk about 1/4 cup of the soup broth into the miso, then stir the miso mixture into the soup with the lemon juice.
- Season the soup with salt, if necessary and serve plain or with a poached egg.