I find that as the seasons change, I tend to always end up with sinus issues and craving soups of all kinds to more or less steam my face and flush my system all at the same time.
This soup is beyond simple to make in very little time and has many added benefits. Miso itself, is high in antioxidants and aids in restoring probiotics to our our micro-biome, and because of the soy it is high in fibre and proteins. Although it has a high sodium content, studies have shown that it affects the cardiovascular system differently than table salt, for instance. It does not seem to affect the blood pressure as much. I refer to it as a healing soup because the binding agent of miso (zybicolin) acts as a detoxifying agent, that aids in elimination of pollution and artificial chemicals. It strengthens the immune system, chelates heavy metals and helps excrete them and, for vegetarians and vegans, is a great source of B vitamins (including B12) on top of the great antioxidant and probiotic benefits I just mentioned. On top of it, throwing in the kelp will aid in energy production(b vitamins), thyroid and metabolism maintenance and balance (iodine).
- 150 g rice noodles (prepared as per package)
- 4 tsp. miso + 6 c. water
- 1 head of broccoli, chopped
- 1 large carrot, shredded
- 1 small red onion, sliced thinly, julienne
- 4 shiitake mushrooms, sliced
- 1 c. baby spinach, chopped
- ½ c. firm tofu, 1 cm cubes
- 2 tbsp. kelp
- 1 tbsp. ginger, minced
- 2 cloves garlic, minced
- 1 chili, deseeded and chopped finely
- scallions, chopped finely (optional)
- 1 tbsp. Sriracha (optional)
- Prepare noodles as per package, drain and set aside.
- Add miso to water and cook over medium heat until just before it boils, then lower to simmer.
- Add vegetables, kelp, tofu, ginger, garlic and sriracha (optional).
- Run noodles through cold water until soft.
- Add noodles to soup and mix well.
- Remove from heat and serve immediately
- Garnish with chopped chilli pepper and scallions and enjoy!