Fertility Food Friday: Miso Soup

Miso Noodle Soup

By Krista A. Parr, R.H.N.

unnamedNutritious meals don’t need to be complicated or expensive. This Miso Noodle Soup is made from simple ingredients, can be prepared in less than 30 minutes, and is also full of nourishing goodies. Anti-inflammatory, easy to digest, and surprisingly filling, keep this recipe on hand for a quick weeknight dinner.

Makes 3 large servings

 

Ingredients:

2 medium carrots, diced

2 stalks celery, diced

3 green onions, diced

1 Tablespoon fresh ginger root, grated or minced

2 Tablespoons dulse (or other dried seaweed, like nori), torn into little flakes

1 Tablespoon miso paste + 2 Tablespoons boiling water

Approximately 2 liters broth or water (or a combination)

1/3 of the package of soba noodles (I used pumpkin ginger buckwheat soba noodles)

Optional: 1 cooked chicken breast, diced

 

Directions:
Prepare the miso by boiling some water in a kettle. Once it has cooled slightly (miso is a fermented food, and boiling water will kill it’s beneficial bacteria), pour 2 Tablespoons of water over miso in a small dish. Mix well until the miso paste has thinned out and is no longer lumpy. Set aside.

 

In a soup pot, sauté carrots and celery on med-high heat in a dollop of coconut oil for a few minutes. Add green onion and seaweed and sauté another 30 seconds. Add broth and ginger and bring to a boil. Add noodles and cook over a rolling boil according to package directions – usually about 10-12 minutes.

 

Once soup has stopped boiling and cooled just slightly, stir in the miso and the cooked chicken (if using).

 

Enjoy immediately, as re-heating will kill beneficial bacteria in the miso.

 

Krista A. Parr is a Vancouver Registered Holistic Nutritionist and founder of Root to Fruit Nutrition, specializing in fertility. She is passionate about guiding women onto a nourishing, supportive diet. www.RootToFruitNutrition.ca

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Fertility Food Friday: Babcia’s Beet Greens Soup

Fertility boosting recipe by Genesis Fertility Centre in Vancouver

 

Recipe by Krista A. Parr

My Polish Babcia (Grandma) passed this recipe down to my mom, who passed it down to me. I’ve always loved it in late summer, as days are getting shorter and cooler and beautiful bunches of beets are plentiful at the farmer’s markets and in the garden. It’s a light soup, making it appropriate for warmer days. Beets are high in boron, an important mineral for the production of sex hormones and, appropriately, in ancient Roman times beet juice was considered an aphrodisiac. Another important mineral for fertility and pregnancy is iron, which beets are bursting with. Keeping the liver in top working condition should be a priority for those trying to conceive, and beets stimulate the liver to eliminate toxins and excess hormones from the body as well as perform hundreds of other essential functions. Beet greens (the tops) are also incredibly nutritious, containing even more iron and calcium than the roots as well as very high levels of folic acid.

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