It’s 8 pm and as I write this, the sky is darkening to its deepest blue. I can still see the luminance of the sky, adding depth and the perception of twilight before it finally settles into its midnight black.
I spent the evening drinking dandelion tea and sitting on a park bench as golden rays stretched across the almost green grass of early spring. It is rare that this fantasy actually plays out. More often than not I get home from work and sit at my computer, scroll through Instagram, and place myself into moments out of other people’s lives. I don’t know how I feel about this fracture of space and the idea that experiences viewed through social media might be less valid. Seeing someone’s gorgeous photograph of a mountain range, a cozy pot of soup, them curled up on the couch with their cat, is validating in a different way than my own lived experience. It lends inspiration and a relatability that I feel invites me into that person’s world.
Strolling through the park this evening I gave myself permission to be romantic; to examine the way the light fell differently across patches of mud and grass, to take a photograph of the green door on the white stucco park house, to actually be in the moment and let myself feel uncomfortable with the self-reflexive nature of it all.
Sometimes it’s hard to just totally let go when you are too aware of trying to let go. It feels like posing for a photograph in which you are both subject and author. Or like writing that first journal entry after months or years of empty pages.
I am trying to get better at sitting with discomfort. I don’t know if this is true but I like to think that if I can feel at ease with my own way of overanalyzing the world maybe some of that beauty will shine through even clearer.
This soup is another exercise in discomfort. Don’t get me wrong, it is super delicious. I just feel a bit weird about posting it because it is SO simple. The broth is really a spin on miso soup and ginger tea. I think I’ve made it sound even stranger now, but I promise it is really a spicy, umami-type broth. I had the idea of boiling ginger with the water because that’s usually how I make my teas, and it worked so well. You get that spicy kick combined with the salty miso.
I was listening to the latest episode of Jessica Murnane’s podcast One Part Podcast with guest Sarah Britton from the amazing blog My New Roots. Sarah was talking about her love of searing foods and how that act can bring out the flavors and caramelize the sugars in certain vegetables. I was so inspired and immediately knew I wanted to incorporate it into this recipe.
The sweet potato noodles sear so nicely! The sugars are really brought out and they cook to an almost al dente like texture. The coolest part is how the noodles begin to flavor the broth when they are added to each bowl and add a faint hint of sweetness.
This is a super simple recipe, but I think it is ultimately worth sharing. I hope you enjoy it, and if you make any of my recipes be sure to share your valuable feedback in our comment section.
Miso Ginger Broth With Pan Seared Sweet Potato Noodles & Broccoli Florets
Miso Ginger Broth With Pan Seared Sweet Potato Noodles & Broccoli FloretsPrint Recipe
- 2 medium sweet potatoes
- 2 tsp coconut oil
- 1 head broccoli, cut into florets
- 6 cups water
- approx. 2-inch piece of ginger, grated
- 3 tbsp miso paste
- 2 tbsp soya sauce
- 1/2 tsp turmeric
- 1/2 tsp black pepper
- 2 tsp apple cider vinegar
- 1 tsp honey
Using a spiralizer, spiralize the sweet potatoes into noodles.
In a large soup pot, combine the 6 cups of water and the grated ginger and bring to a boil. Mix the miso paste in a small bowl with a couple of tablespoons of hot water (you can take it from the boiling pot) and whisk it together into a thin paste. Add the miso into the boiling water along with turmeric, black pepper, apple cider vinegar, and honey. Lower to a simmer and cover.
Heat a cast-iron pan over medium-high heat and add the coconut oil. Once it is hot, add the sweet potato noodles. They should sizzle right away, keep stirring them (like you're sautéing onions) until they get cooked through and darker in color. Once they are cooked (about 5 - 7 minutes) remove them from heat.
Add the broccoli florets to the soup stock and cook for about 2 minutes before serving, until they are soft but still a bit crisp. Add soup to a bowl and top with sweet potato noodles and sesame seeds. Serve hot.
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Heya, I’m Norah! The foodie editor here at YummyTasteFood! I love absolutely everything to do with food, baking, and eating! I earned my stripes in the hospitality industry as a pastry chef, sous chef, and barista. I’m now a freelance writing nomad. I do not miss the hospitality industry! Read more about me…