Warm and cozy - perfect for a brisk Autumn day. Whether you're feeling the need for something comforting or feeling a tad sick, this soup is perfect for you.
Course Main Course
Cuisine Asian, Autumn, Soup, Winter
Servings 6people
Author Two Market Girls
Ingredients
1spaghetti squash
1tbspsesame oil
pinchsalt & pepperto taste
2shallotsfinely diced
5clovesgarlicfinely diced
1green chilifinely diced
10cupswater
3tbspvegetable broth paste
1tspginger paste
1tspturmeric powder
2tspcurry paste
1tspmiso paste
1/4cupsoy sauce
2medium-sized carrotssliced
2celery stalkssliced
2cupsbutton mushrooms
1bunchkaleroughly chopped
1limejuiced
cilantrofor topping
Instructions
Preheat oven to 400F
Slice the spaghetti squash in half and drizzle with oil, salt and pepper. Using your hands rub in the oil and spices around the whole squash. Cut side down, place the squash on lined baking sheet. Bake for 30 minutes or until fork tender.
Add the shallots, garlic, and chili pepper to a large stock pot on medium heat and sautee until golden brown.
Add water, vegetable broth paste, ginger paste, turmeric, curry paste, miso, and soy sauce to the pot. Stir until everything is combined.
Add the sliced carrots and celery to the broth and allow to come to a boil with the lid on for about 10 minutes.
Add in the button mushrooms and cook for another 5 minutes.
Add in the kale and stir until just wilted, and finish with a little lime juice.
Remove the spaghetti squash fro the oven and allow to cool for about 5 minutes. Using a fork pull the squash into spaghetti-like strands. Add the squash noodles into the stir and stir until combined.
Serve your soup with a little bit of cilantro and enjoy!