Cooking for One: Quick’n’Noodle

Nov.25.09 § Leave a comment

Yes, this is the bonus round ladies and gentlemen. To make up for being tardy with my posts, here’s an extra and the beginning of the Cooking for One series. These recipes will be soups I make in a flash, they yield a small amount and they’re delicious! This is an adapted version of the most recent post and one you can make any time you feel like it, for two or just for you!

I got off work today with excitement brewing for the holiday but realized my sore throat was coming back. Being that I’ve been sick everything Thanksgiving for years in a row, I’m just a little paranoid about it. So, this is what I did when I came home. It cured me right up! And it only took about 20 minutes to bring it all together into one steaming bowl of goodness.

 

Quick’n’Noodle

2 tbsp olive oil

1/8 cup dried shitakes, reconstitued, liquid reserved

1/2 clove garlic, minced

1/4 onion, diced

1 scallion, sliced

2 carrots, peeled and sliced

3 cups water

1 piece of Kombu

1 tsp pepper

1 tbsp white miso

1/2 cup Quorn tenders

 

Directions

Boil about 1/2 cup of water to reconstitute the musrooms.  Pour water over mushrooms and set aside. Heat a medium sauce pan on medium high. Add the oil once the pan is hot and toss the Quorn into the pan and sautee until cooked, about seven minutes. Remove from the pan and set aside. Chop the vegetables and sautee in remaining oil for about five minutes. Then add the water and Kombu, cover and turn on high heat. Once the pot begins to boil, add the mushroom liquid and the spaghetti. Boil until spaghetti is cooked. Pull out the Kombu and scoop out about 1/2 cup of the broth into a bowl with the miso. Wisk and return to the pot. Add the mushrooms, season with pepper and serve! This could serve two, but I ate both bowls myself, of course. Enjoy and have a great holiday!

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