Miso-Parmesan Noodle Soup for One | Ali Slagle
Ingredients
- Black pepper or chile oil, for serving
- ½cup medium shells, orecchiette or other short pasta
- 1 medium leek, white and light green parts only, sliced into ½-inch-thick rounds
- 1teaspoon kosher salt (such as Diamond Crystal)
- 3Tuscan kale leaves, ribs removed, leaves torn
- ½cup frozen peas (no need to thaw)
- 2 tablespoons finely grated Parmesan, plus more for serving
- 2 tablespoons white miso
- ½ teaspoon finely grated ginger
- Black pepper or chile oil, for serving
Instructions
In a medium saucepan, bring 3 cups of water to a boil. Add the pasta, leek and salt and vigorously simmer over medium-high, stirring often, until the pasta is tender, about 10 minutes (or according to the pasta’s cooking directions). In the last four minutes of the pasta cooking, add the kale and peas. If the pasta rises above the water, add another ¼ cup water.
Turn off the heat. Scoop out about ½ cup of the hot water. To it, add the Parmesan, miso and ginger and stir vigorously with a fork until smooth. Slowly stir the Parmesan-miso mixture into the soup. Transfer to a bowl and top with more Parmesan and black pepper or chile oil.
