Immune Boosting Ramen Miso Soup with Vegetables
Winter is coming and some of us might feel a little under the weather with the weather getting colder. Soups are a great way to hydrate and strengthen your immune system. One of my favorite soups to make, is miso soup. Usually when it comes to miso soup, you’ re thinking of the cloudy soup with a few pieces of nori and tofu you’re having at sushi restaurants and that’s right, but you can modify it in so many ways!
What makes miso soup so good for you is miso paste of course! Miso is fermented soybean paste and just like all things fermented, it is great for your gut health. All you need for this soup is miso paste, some veggies, tofu and a few other simple ingredients and 10 minutes of your time. You will want your vegetables to be rather crispy so you don’t need to boil for too long. Make sure to have this hot because miso tends to settles pretty fast. I can’t wait for you to try it!
- 4 cups water
- 3 or four broccoli florets
- a handful of kale
- 3 medium size white button mushrooms
- 2 cloves garlic minced
- half a teaspoon ginger minced
- 2 Tbsp miso paste mixed in a few Tbsp hot water
- 2 Tbsp low sodium soy sauce
- 1/2 a packet vegan ramen noodles
- 1/4 block soft tofu in small cubes
- 1/4 tsp dry kelp granules
- 1/2 tsp dry ginger
- 1/2 tsp garlic salt
- 1 tsp sesame oil
- Wash your vegetables well, slice your mushrooms and cut your broccoli florets in the middle if they are too big. Chop your kale in big chunks
- In a pot add your sesame oil, garlic and ginger on medium high heat and stir for a minute until the flavors and aroma is released
- Add the soy sauce, diluted miso paste, mushrooms, ginger powder and garlic salt and about one cup of water and mix
- Add your tofu and noodles and the rest of your water and let simmer for 2 minutes.
- Once your noodles are ready, remove from heat and add broccoli, kale and kelp granules
- Transfer your soup in two bowls, garnish with some crushed pepper or scallions and enjoy!