Oh sure, it’s rainy, and cloudy, and dull, and all sorts of grey. The raindrops are caught between being drops of water and flakes of snow – which is quite magical really. An optical illusion almost.
But everything needn’t be given up as a lost cause. Like this soup, for example:
The simple, heartwarming goodness of spinach and the golden, sunny orb of an egg yolk.
In a 4 to 5 quart pan, heat 1 tbsp oil, add ½ small finely chopped onion, and cook until translucent. Add 6 cups of broth/stock, 1 smashed clove garlic, 2 thin slices of ginger, and kosher salt. Bring to a boil. Add 6 oz ramen noodles (discard the seasoning), 1 oz. baby spinach and cook, stirring to break apart the noodles, about 1 minute. Crack 2 large eggs into the pot, cover and turn off the heat. Let sit until the whites have set, about 3 minutes. Serve with a dash of sriracha.
- I used Knorr vegetable bouillon instead of stock.
- I did not use ginger.
- To poach the eggs, I simmered the soup, covered, for about 4 minutes on low heat instead of turning off the heat.
- And I sprinkled it with red chilli flakes instead of the sriracha sauce.
- Next time, I am thinking of adding fresh basil and mint to it.
It was umm..umm..good!! Just what the climate ordered!