Ginger Miso Soba Noodle Soup
3 1/2 ozs Buckwheat Soba
2 tablespoons Miso Paste
2 cups Water
1 tablespoon Ginger, grated
1 tablespoon Tamari
1 tablespoon Sesame oil
1 cup Bok Choy (quartered)
1 Carrot (medium, julienned)
1 cup Snow Peas, sliced
Bring a medium-sized pot of water to a boil. Add the soba noodles and cook for 6 to 7 minutes, until done. Drain and rinse with cold water. Set aside.
In a small bowl combine miso with just enough water to form a paste. Bring the water, ginger, tamari and sesame oil to a gentle simmer then turn off and add the miso paste. Miso is a probiotic food, and should not be boiled.
While the broth is warming, divide the cooked noodles, bok choy, carrots, and snap peas between bowls. Pour the miso soup broth over the veggies to warm everything. Squeeze lime over each bowl and enjoy!
*Refrigerate leftovers in an airtight container for up to three days.
*Add a cooked salmon fillet, tofu steaks, edamame beans, or chicken.
*Use rice noodles instead
*See the simplified version below - quick one pot, using anything that's already in the fridge.
Simplified - 1 Pot Healing Bowl
Simmer buckwheat soba noodles.
As soon as they come to a boil add your vegetables - any combination of broccoli, bok choy, carrots, snow peas.
Bring to a boil again then turn off and place the lid on for another 2 minutes.
Add any combination of salt, miso, soy sauce, lime, black pepper, ginger, fresh garlic and pepper flakes.
For an autoimmune plan this recipe is gluten free, make sure the Soba noodles are 100% buckwheat. Sometimes buckwheat noodles are made with gluten.
For gut healing you can use homemade or purchased bone broth with lots of gut healing nutrients.
For any sickness, the warm coziness of this recipe feels great. Use bone broth for the flu or common cold and add ginger, garlic and hot pepper oil to warm up the insides and help fight sickness.
I love this during the winter holidays, for an easy meal and a break from the traditional rich foods.
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