I’m still trying to find ways to stick summer in soup.
And I’d call this one a dern success.
First of all, it’s fresh corn! When it’s July and hot and blazin’ hot and very hot and summer and July and hot in July you use fresh corn. It’s mandatory for your health and personal growth.
Second of all, it’s fancy mushrooms! Only because I wanted to try a new ‘shroom. You can use whatever ‘shroomies you dig. Thing is – you’re not going to pre-sauté these. They’ll just boil a tiny bit in the soup and you’ll call it a day. This is a good thing in summer.
Third of all, I made only enough for two peeps! Me and Aaron. Although, as luck and my life would have it, my kids were less interested in their chicken nuggs and broccoli, and more interested in getting their slimy biz all up in my soup’s delicious biz.
I thought, “Miso paste? No way. Fancy face mushrooms? Gag me. Saffron threads? With a spoon.”
BUT NOOOOO. It has noodles and I’m an idiot and forgot that little grimy gremlins love curly, springy noodles. And corn.
Anyway. What was I saying?
Oh right. You might make a bigger batch than what this calls for. Unless you don’t want to. I’m not trying to be bossy.
This mess is phenom and only takes a few minutes to pull together! Under 30, seriously, since it’s vegetarian. If you don’t count the eggs on top. And you can boil those while you’re boiling the soup – and hot diggity dang! You’re a multi-tasking wizard, you are.
Can you see me in the spoon? I’m wearing jeans that are ripped at the knees and my inner-’90s soul beameth. However, my outer almost-forty body. . . no, no actually – it beameth as well. I suck.
This soup – earthy, rustic, fresh, comforting, SIMPLE, complex, bright, light, noodle-y and yumtastic. (<–don’t punch.)
Also, I garnished with saffron threads, but you totally don’t have to! Go with a simple dollop of chili paste and your life is grand.
Why are summer soups all I live for?
Now go eat a popsicle.