December 9

Before I started this blog, I imagined the kitchens of food bloggers to be filled with wonderful food all of the time, and especially, an endless list of ideas for dinner. While I can’t speak for anyone else, figuring out what to make for dinner is a pain almost every single night in our house. On top of the hassle of figuring out what to make, lately, there have been so many nights when it’s already 7 o’clock, we have no idea what to make and I’ve had to whip something up on the fly. Generally I want the meal to be satisfying but healthy and on the table in under twenty minutes. Luckily, this soup fits the bill.


This soup has become a relatively new, but consistent, addition to our weeknight meal rotation. First, it is definitely appropriate for wintery weather. Warm and comforting. Second, this dirties one pot for the soup and one to boil the eggs in. Minimal cleanup. Just how I like it. Third, once this soup gets into your rotation, all of the ingredients will become kitchen staples, so you don’t even have to plan to make this in advance. Last, it is on the table in less than twenty minutes. I’ve made sure to add a category for dishes just like this to my recipe index in an attempt to make my weeknight dinner planning a little less painful.  All too often, I forget about a meal that satisfied and was convenient, hopefully this is a way for me to keep track of them.


Heat up some miso broth, heat through pre-cooked udon noodles, stir in some greens until wilted and soft boil a couple of eggs. If you’ve never had a soft boiled egg in soup before, it is utterly delicious. The yolk mixes with some of the broth and it adds a rich, unctuous, and filling element to the soup. We usually have a pared down version of noodles, egg and greens, but you can also add some sautéed mushrooms, edamame, soaked seaweed or a bit of silken tofu. Either way, it’s the perfect last minute, no-brainer meal.