My first post for this year, with heavy heart to leave last year. I getting old this year, with a lot of question. So I make this soup to make my day, with unusual combining to warm my heart and my stomach. Sometime food is enough to sabotage your hyperactive mind and I want it super healthy.

I sound really depressed, am I? when I really this depressed warm comfort broth always work, at least for temporary as I don’t really like some other things to fixed it. Food is thing that very reliable for me,  when everything is seem not available for me, food rarely failed me. 

I am really grateful that I have healthy relationship with food, I don’t hate certain food or restrict them (and Lucky enough I don’t have any allergy), I just cherish and respect them greatly, devour them consciously in moderation. I see food as conveyance to life, so I don’t have any guilty pleasure or such of thing, everything is good in moderation.

I make this soup with humble broth, but what hitting are meaty shiitake mushroom and grater of fresh nutmeg, I feel like in Umami sea of comfort.

So shall we, sunken in comfort zone together?

MY WINTER SOLITUDE IN RICE NOODLE SOUP

Serve 2 small bowl

INGREDIENT

• 200 gram cooked thick rice noodle (choose thick rice noodle for texture)
• 1 thumb size ginger, crush it
• 3 clove fat garlic, chop
• 1 tbs sesame oil
• 1 tsp vegetable oil
• 1 tsp vegetable bouillon
• 3 shiitake mushroom, slice it 
• 1 spring onion/ scallion, slice it
• 700ml water (or if you skip the bouillon, used vegetable broth)
• Sea salt and brown sugar to taste
• Fresh grate of nutmeg, as much as you preferred 
• Coriander/cilantro leaves to serve

HOW TO

1. In medium pot and medium heat, put inside the both oil, sautéed the garlic and ginger until fragrance.
2. After the garlic and ginger are fragrance, put inside the broth or water.  Let it boiled.
3. After boiled, seasoned with sea salt and brown sugar, give it a taste and corrected it accordingly. Grate some fresh nutmeg into the broth.
4. Lastly put inside the mushroom and scallion, cooked until the mushroom soft and chewy.
5. The broth are ready to serve.
6. In big bowl, put the rice noodle, poured it with the broth, mushroom, scallion. Ready to serve. Sprinkle with coriander/cilantro leaves.