Simple Miso Ginger Soup
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.
Description
Balances vata, pitta and kapha.
Ingredients
- 1 tsp unrefined sesame oil or avocado oil
- 1 tsp minced garlic
- 1/8 tsp each ground cumin, ground fennel, ground coriander
- 1/8 tsp ground turmeric
- 2 cups organic vegetable broth
- 1 square gluten free millet and brown rice ramen* (such as Lotus Foods)
- 1 cup baby spinach leaves (or other baby greens)
- 1-2 tsp organic white miso paste**
- gluten free tamari or coconut aminos (to taste)
- thinly shredded nori, minced green onions, sesame seeds (to garnish (optional))
Instructions
- 1 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.
- 2
Add the vegetable broth and stir. Bring to a boil, then add the noodles.- 3
Cook the noodles according to the package, usually 3-4 minutes. When cooked, turn off the heat.- 4
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.- 5
Add the spinach to the soup and mix. Then add the miso broth back into the pot and stir to mix completely.- 6
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.
Thank you and if you enjoyed this recipe, I'd love for you to share it with your friends!
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