Miso Ginger Soba Noodle Soup

The winter sick season is real this year. Right after the New Year, both Amanda and I got hit with maladies and were both craving something that would bring some kind of comfort. As we each huddled under a blanket of tissues in our pjs on our respective couches, we both craved a dish that would warm our bellies and bring a bunch off flavor. You must know by now how we both feel about curry and Amanda made herself a wonderful curry meal. I wish I could have gone the same route, but since my nose was hopelessly stuffed up, I couldn’t taste a thing. I knew that the nuances of a delicious curry would be lost on me and better saved for a healthier day. The one thing I both craved and knew I could taste was a nice, brothy soup.

This Miso-Ginger noodle soup hits all the criteria I was looking for in a sicky meal. The saltiness and punch of the miso, I knew could fight past my currently restricted senses. Broth and fluids are always a good choice when sick, and ginger helps to settle the stomach. Plus, I just wanted to slurp something–enter soba noodles. This soup made me feel all warm and fuzzy, an impressive feat while sick, but is also good enough to enjoy when you’re feeling 100% as well.


  • 1 tsp oil
  • 6 cups broth (I used homemade chicken broth Amanda’s recipe but vegetable broth could easily be used to make this dish vegan. I would definitely recommend low-sodium though)
  • 1/4 cup miso paste (I used half and half red and white, but any combo would work)
  • 3/4 cup sliced mushrooms
  • 1 carrot, sliced into half moons, about 1/4-1/2 in wide
  • 3 green onions, sliced with greens and whites separated
  • 1 inch knob of ginger, minced
  • 4 cloves garlic, minced
  • 2 cups fresh spinach
  • 1 cup shredded cabbage
  • Cooked Soba noodles, amount of your preference.
  • Soy Sauce to taste
  • Sriracha to taste


  1. In at least a 2 quart pot, drizzle the oil into the pot over medium heat. Add the whites of the onions and saute for 2-3 minutes until fragrant.
  2. Add the broth, miso, mushrooms, carrot, ginger and garlic. Simmer for 15-20 minutes.
  3. Once the carrots are fork tender, remove the pot from the heat and stir in the spinach and cabbage. Once they are wilted to your liking, taste the soup and add soy sauce and sriracha to your preferred taste.
  4. Add some cooked soba noodles to the bottom of your soup bowl (however much you want) and pour the miso soup over the noodles. You are ready to serve and enjoy!

Wine Pairing: Well, if you’re up for a glass with this soup and not currently getting over an illness (or if you still are, you do you), a full-bodied Chardonnay would probably be able to stand up with the heavy flavors of the miso. Plus, a nice chilled glass of wine with a hot bowl of soup might be a nice mix. Enjoy!


Chicken Curry

The flu hit Merideth and I hard at the beginning of this year, so we wanted to make meals that we low key, warming, and flavorful enough to soothe our sniffles. With its warm spices and forgiving ingredients, curry is my go-to comfort food. I mixed my own curry powder for this out of turmeric, paprika, ginger, white pepper, and a pinch of salt, but any curry spice you have on hand will make a tasty dinner. I also roasted my own whole chicken (part of my stubborn determination not to turn on my heater in Florida), but to make this even easier, you can use a premade, grab and go chicken available at the grocery store or deli.


  • Whole chicken, cooked (or store bought rotisserie chicken)
  • 2 cans coconut milk
  • 4 tbs garam masala or other curry powder
  • 3 tbs fish sauce
  • 2tbs tamarind paste
  • 2 tbs fenugreek
  • 1 cup grape or cherry tomatoes
  • 2-3 shallots, diced
  • 4 cloves garlic, minced
  • 3tbs butter
  • 2 cups spinach
  • Cooked rice, to serve


  1. Debone cooked chicken and put bones into a medium pot. Cover with 6 cups water and simmer until reduced, about 30-45 minutes. Turn off heat.
  2. Melt butter in a large pot. Add diced shallots and minced garlic and cook until onions are translucent, about 5 minutes.
  3. Add coconut milk and garam masala to pot and simmer for 5 more minutes.
  4. Cut incisions in the tomatoes and add tomatoes and chicken to pot and ladle chicken broth into the mixture until curry has reached desired consistency.
  5. Simmer for 30 minutes and serve over rice!

Maple Chipotle Breakfast Biscuits 

Usually, Merideth and I skype for dinner, but with the holidays keeping us busy, it was easier this week to meet in the morning. Not to say that breakfast for dinner isn’t a good option, too 🙂

For this I used the homemade chicken nuggets recipe from an earlier blog session! This particular morning I made two servings, but you can adjust for a bigger crowd, with the understanding that one per person is never enough!

Serves 2


  • 4 biscuits, halved
  • 12 chicken nuggets (or store bought and cooked according to package directions)
  • 3/4 cup maple syrup
  • 4tbs chipotle pepper sauce, or to taste
  • Pinch of salt


  1. Mix maple syrup, chipotle sauce, and a pinch of salt in a medium bowl. Taste and adjust to your preference.
  2. Toss chicken nuggets into sauce and stir to coat. Remove with a fork, shaking off excess sauce.
  3. Serve inside biscuit and enjoy!