A quick, nourishing bowl of miso ramen. Cumin, fennel, coriander and turmeric are not traditionally found in miso soups; they are included in this recipe to support digestion.
Simple Miso Ginger Soup
Description
Balances vata, pitta and kapha.
Ingredients
Instructions
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Heat a small sauce pan on medium heat, then add the sesame oil, garlic and ground spices. Sauté for a few seconds, being careful not to burn the spices.
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Add the vegetable broth and stir. Bring to a boil, then add the noodles.
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Cook the noodles according to the package, usually 3-4 minutes. When cooked, turn off the heat.
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Place 1/4 cup of the broth in a small bowl and let it cool until warm. Mix in the miso paste and set aside.
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Add the spinach to the soup and mix. Then add the miso broth back into the pot and stir to mix completely.
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Ladle into serving bowls and add tamari or coconut aminos to taste. Garnish if you like.
Note
- *Other noodle options: for vata, whole wheat noodles, since they are heavy, sweet and grounding. For kapha, 100% buckwheat noodles, which are lighter and drier.
- **I used Miso Master Organic White Miso. They also make a miso with chickpeas if you are avoiding soy.
- Coconut aminos are gluten free and cooling, and balance pitta dosha.
