Egg-drop soup with thick udon noodles and savoury Japanese sprinkles, and a thick and wholesome Iranian-style ‘minestrone’
Photograph: Louise Hagger/The Guardian. Food styling: Emily Kydd. Prop styling: Jennifer Kay. Food styling assistant: Eden Owen-Jones. Photo assistant: Sophie Bronze.Photograph: Louise Hagger/The Guardian. Food styling: Emily Kydd. Prop styling: Jennifer Kay. Food styling assistant: Eden Owen-Jones. Photo assistant: Sophie Bronze.ike everyone else currently eating their way through to spring, I’ve been thinking a lot about comfort food recently.
Bring the broth in the pan back to a boil. Add half the chives and then, in a steady stream and in a circular motion, slowly pour in the beaten egg – the egg will immediately set in ribbons in the soup. Take the pan off the heat and stir in the reserved miso and broth paste. In a large, heavy-based pot on a medium heat, melt the butter, then saute the onion and garlicfor 20 minutes, stirring often, until soft and golden brown. Stir in the turmeric, add salt and pepper to taste, then transfer a third of the mix to a dish.
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