I love the nourishing ingredients in this soup: turmeric, ginger and miso combine with adaptable ingredients to create a simple, soothing meal.
I change this recipe with the seasons. During cooler seasons, replace the pea pods and greens with your favorite root and winter vegetables. I like cubed turnips and thinly sliced cabbage. In this case, increase the cooking time for the vegetables by about 5 minutes.
Ingredients (serves 4)
1 cup sliced pea pods
4 ounces fresh shiitake mushrooms, stems removed and caps slivered
1 cup finely chopped kale, chard or whole baby spinach leaves
1 inch fresh turmeric, peeled and grated (or 1 ½ teaspoons ground turmeric)
1 teaspoon fresh grated ginger, more to taste
4 cups vegetable or bone broth
4 tablespoons yellow miso paste
½ pound soba noodles or spiralized zucchini
Toasted sesame oil, optional
1/3 cup green onions, finely chopped
1/3 cup micro greens
Instructions
Place the mushrooms, turmeric and ginger into a large soup pot. Cover with 4 cups water, vegetable or bone broth and bring to a boil. Reduce heat to a simmer and cook for roughly 10 minutes. Add pea pods, greens and spiralized zucchini, if using, and cook for another 5 minutes until tender. Turn off the heat. Add the miso paste to a bowl, ladle 1 cup of the broth from the soup into the bowl and whisk until smooth. Return mixture to the pot and stir well to incorporate. If miso is added to simmering liquid, it will lose it’s probiotic benefits - this method ensures that high heat doesn’t kill off the gut enhancing benefits of miso.
If using soba noodles, choose noodles that are made with 100% buckwheat flour if you would like to keep this gluten free. Many soba noodles are made with a combination of buckwheat and wheat flour. Read the label to be sure. In a separate pot, bring 3 quarts of water to a boil and add the soba noodles. Cook according to package directions. Drain and rinse with cold water. Separate any noodles that may have stuck together. If desired, sprinkle with a few drops of toasted sesame oil.
Divide the soba noodles, if using, among the soup bowls. Ladle the vegetables and broth over the top. Garnish with a sprinkling of sliced onions and microgreens.
Recipe by: Danka
Adapted from: dollyandoatmeal.com
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