🍲🍽This is a recipe for “Healing Miso Ramen Soup,” with a ginger-miso broth, chunks of tofu, fresh veggies and buckwheat soba noodles. It’s vegan, gluten-free and non-dairy!👏🎉
🍜Miso is made from fermented soybeans, and it’s the fermentation process that makes it so high in nutrients. The natural probiotics in miso are wonderful for the gut and enhance the immune system as well. Miso is high in antioxidants, fiber and has a large amount of complete protein. The other protein in our dish tonight, tofu, also comes from soybeans.
🍜Ginger is a root that not only adds zing and spice to any dish but is used medicinally to calm stomach aches and reduce inflammation.
🍜This recipe is designed to serve two people and can be easily doubled or tripled to serve 4-6.
1 tbs olive oil
2 tbs minced garlic
1 tbs powdered or minced ginger (fresh is always best)
2-3 tbs soy sauce or Bragg’s Liquid Aminos
4 cups vegetable broth, made from bullion cubes, canned or frozen
1/4 cup organic Non-GMO Miso paste
🍜Add in:
8 oz extra firm tofu, cubed
1/2 cup sliced mushrooms
4 oz soba noodles
1 handful spinach
1 tsp lemon or lime juice
🍜Cook the soba noodles (about 3 min.); drain and rinse.
Heat the oil in a large pot over medium heat. Add garlic and ginger, and sauté one minute; add the soy sauce or Aminos and tofu. Then, add the vegetable broth, and simmer 8 minutes.
🍜Ladle 1/2 cup of broth into bowls and stir in miso paste until dissolved. Pour the miso both into the pot and cook one more minute.
🍜Assemble the Miso Soba Noodle Soup: add the mushrooms and spinach to the broth and cook one minute to soften. Stir in the soba noodles. Divide the soup into serving sizes and ladle into bowls. Add a squeeze of lemon or lime and enjoy!
🌄In many Asian countries, this soup is enjoyed at breakfast; so, save your leftovers!
#tenminutetuesday #easyrecipes #healthyrecipes #misosoup #healthiswealth #digestion

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