After a brief (and mostly missed by me) break in the Gray Condition, it's back. This endless grayness called for some serious Comfort Food. While the 'old' me would have whipped up a turkey-roaster full of mac and cheese/heavy on the cheese, the 'new' me sat in deep thought last night and noodled it over. Noodles! I made one of my new favorite comfort foods, full-on comfort low-on fat and no gluten. I did not take pictures, of course. If I thought my photography skills were rocky before spending a few days with a professional photographer, the aftermath may find me never lifting my camera again. Kidding! I'm not that intimidated. But, I do now try to look at what is in the viewer with a more careful eye. I will need a few thousand more lessons.
Pork, Apple and Miso Noodle Soup
(based, albeit loosely, on a recipe from the September 2012 issue of Eating Well Magazine)
Approx 10 oz of ground pork
2 tart, crisp apples, peeled, cored and chopped
2 cups chicken broth
4 cups water
pkg rice noodles
1/4 cup of white miso (and, yes, I have two kinds of miso lurking in my fridge...)
In a large saucepan over medium high heat, cook the pork until there is no pink on the outside, stirring to break the larger pieces up. If the pork is not lean (and mine never is), pour off most of the fat. Your dogs will thank you when it appears on their breakfast kibble. Stir in the apples and cook until slightly tender, stirring occassionally - about 2-3 minutes. Add the chicken broth and water and bring to a boil. Add the noodles and cook according to package directions or to your own taste. Just before the noodles are done, carefully scoop out about a half-cup of the cooking liquid and stir it into the miso in a small bowl. Return the miso mixture to the soup and stir in. Remove from heat and serve. You'll want to wrap your arms around your soup bowl and give it a great, big hug!