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Stir it up, little darling: Asian inspired soy-free mushroom veggie soup with spaghetti squash noodles and a poached egg

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I love soups from the east – miso soup, ramen, pho and more. Chef Ilan Hall, who you may know as one of the first winners of Top Chef, or his Brooklyn restaurant The Gorbals where he films the show Knife Fight, is a chef who likes to challenge himself. Knife Fight often includes ingredients like pigs head or live catfish or lamb belly or shark. Not exactly veg friendly. But he recently opened Ramen Hood in one of my favorite food places in LA – Grand Central Market. Ramen Hood is no ordinary ramen place – the dishes are vegan. He makes mushroom broth that is meaty, creamy, spiced with togarashi, filled with ramen and topped with a faux soft boiled egg – yes a faux egg. I have yet try to try Ramen Hood but I have been craving it already. While on the Whole30 I have been unable to eat some of my favorite soups as they contain ramen, or rice noodles or soy – fermented or fresh. So I decided it was time to make my own mushroom based, asian-inspired soup, with bok choy and spaghetti squash for noodles. I haven’t figured out a faux-egg yet, so I topped with with a real poached egg. The result was earthy, flavorful and hit the spot.

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The squash look very different today: Gluten-free butternut squash, zucchini and sweet potato patties with a vegan zucchini, avocado, cashew aioli

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I have been a bit homesick in the last few weeks. Maybe it was thinking about all the fun my cousins and brothers had over the holiday and missing the time spent together in 2015. Maybe it was missing my NYC friends and that community I had. Maybe it was missing the streets of NYC and my old apartment after seeing the building I lived in for 11 years in a scene in Mozart in the Jungle. On top of that, it was cold and I wanted to stay under the covers. Whatever it was, I wanted something comforting. But this whole food challenge does force me to think about how I can achieve comfort without relapsing into my old food habits. So I had to think about how I could make something that was tasty and veggieful with protein that could satisfy my craving and my body at the same time. And so a tasty snack and appetizer was born: Dairy and gluten-free butternut squash, zucchini, sweet potato patties with an avocado, zucchini and cashew aioli.

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