Have you ever had one of those days when you wake up and everything just does not feel right? In the last week, I have been feeling out of place. It seems that there are just so much to do and I am just try to find the balance for everything. I feel tiredness and at the same time, questioning my abilities. How I hate the feeling of self-doubt. What do you do when this happens?
I love the time that I spent in the kitchen every weekend. I love the time at the markets and shopping for fresh produce. Look how beautiful these enoki mushrooms. Reminds me of baby breathe! What do you think?
Recipe adapted from Gourmet Worrier’s Spicy Moroccan Carrot Soup with Vermicelli Noodles
- 550g of carrots, grated or julienne
- 1 large brown onion (200g)
- 100g of dehydrated shitake mushrooms, soaked and sliced thinly
- 300g enoki mushrooms
- 2 sweet corns, de-corned
- 2tsp of whole coriander
- 1tsp of whole white pepper
- 2tsp of ginger powder
- 1tsp of cinnamon powder
- 2tbsp of Korean hot chilli paste
- 1tsp of raw sugar
- 700g of firm tofu
- 2L mushroom stock
- 2L vegetable stock
- Salt and light soy to season
- Hydrate the mushrooms with water. This will form the mushroom stock required. Lightly toast coriander and white pepper seeds in a small pan. Grind and set aside with the rest of the spices
- Heat up the pot with 2 tbsp of olive oil. Add the onions and the sugar. Saute till the onion is slightly caramelisd and browned
- Add the carrots, both mushrooms and sweet corns. Mix with the sweet onions for about 30secs. Then combine in the spices and mix thoroughly till the vegetables are all softened. Add the mushroom and vegetable stock with the Korean chilli paste. Bring it to a gentle boil and then lower heat to simmer for about 20mins
- Taste and season accordingly. Add the tofu and heat it through. You can serve it alone or add some vermicelli or your choice of noodle to bulk it up if needed. Garnish with coriander or parsley
** Please note – The mushroom stock is the liquid hydrating the mushrooms. When pouring the stock over the pot, use a very fine muslin cloth or Chux!
This soup turned up to be pretty damn good. The Korean chilli paste worked really well with the Moroccan influenced spices. The cinnamon scent was quite prominent and the broth was naturally sweet. We had a couple of nights for dinner this week. On one occasion, we cracked an egg, whisk it and poured it over the simmering soup over low heat. Allow it to sit for a while until the egg is slightly cooked. Stir gently and serve over Udon noodles. And on another night, we had it over white rice and a fried egg.
I hope I get over this emotional ride soon. I am just having a bad week where everything isn’t in its right place. I can’t wait to get back into my kitchen this weekend
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