Miso Noodle Soup
By Krista A. Parr, R.H.N.
Nutritious 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
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
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, saut carrots and celery on med-high heat in a dollop of coconut oil for a few minutes. Add green onion and seaweed and saut 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