Hey Everyone,
This is a great “changing of the seasons” recipe for those of you who easily catch cold. It’s immune boosting and warming for the body and soul. If you want to boost the flavor even more you can use homemade vegetable stock as your base instead of water. Enjoy!
- 8 cups water
- 5 cloves garlic
- 1- 2”-3” piece of ginger
- 1 organic onions, chopped
- 1 organic carrot, washed and chopped
- 1 organic celery, washed and chopped
- 1 organic broccoli, cut into florets
- 6 Tbs white or red miso
- 1- 8 oz package soba or udon noodles, cooked according to directions
- In large pot, sauté onions, carrots and burdock root in olive oil for 5 minutes. Meanwhile, place 1 Tbs bonito flakes in tea ball or wrapped in cheesecloth and tied with string. Add water to pot, along with tea ball with bonito flakes and bring to a boil. Reduce heat and simmer for 20 minutes. Add remaining vegetables and tofu. Drain wakame and add to soup. Cook for another 10 minutes. Remove 1 cup of broth and in a separate bowl, dilute the 6 Tbs of miso. Add the miso mixture back into the soup pot. Add more miso if desired for taste preferences. DO NOT BOIL THE SOUP ONCE THE MISO IS ADDED!
- Keep the noodles separate and add individually to each bowl, to prevent the noodles from getting over cooked.
Step-By-Step Instructions
In large pot, sauté onions, carrots and burdock root in olive oil for 5 minutes. Meanwhile, place 1 Tbs bonito flakes in tea ball or wrapped in cheesecloth and tied with string. Add water to pot, along with tea ball with bonito flakes and bring to a boil. Reduce heat and simmer for 20 minutes. Add remaining vegetables and tofu.
Drain wakame and add to soup. Cook for another 10 minutes. Remove 1 cup of broth and in a separate bowl, dilute the 6 Tbs of miso. Add the miso mixture back into the soup pot.
Add more miso if desired for taste preferences. DO NOT BOIL THE SOUP ONCE THE MISO IS ADDED!
Keep the noodles separate and add individually to each bowl, to prevent the noodles from getting over cooked.
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