pregnant Molly miso soup

As I’ve reconciled a bit with (some) food (sometimes), this soup has become one of my favorite snacks. It takes as long as it takes to boil a small pot of water and cook noodles, and it’s hydrating, nourishing, and totally soothing.

1. Add enough water for a big bowl of soup to a small pot; bring to a boil.
2. Add a handful of noodles (I like egg noodles here, I think because of their soft chewiness, but soba, rice noodles, macaroni, etc. are also good) and boil for their cooking time minus two minutes.
3. Add a handful of fresh or frozen green beans and a small handful of pan-fried tofu (Eric keeps a bag of pre-fried cubes in the freezer for me) for the last two minutes of boiling.
4. In a soup bowl, stir together a heaping tablespoon of miso paste, a splash or two of soy sauce, a splash of sesame oil, maybe a splash of rice vinegar, and a couple/few shakes of cayenne. Then stir in a bit of the cooking water, followed by the rest of the water/noodle/veg/tofu.

Ta da! I can’t eat instant soups because of my garlic/onion sensitivity, but I also can’t cook much because of various other physical issues, so the near-instant quality of this soup is really awesome.