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Immune Boosting Bone Broth Miso Noodle Soup

March 24, 2016

Miso is a paste made from fermented soybeans. Please make sure it's organic to avoid the chemicals in the GMO soybeans. Miso is unlike soybeans and not only safe to eat, but it's also very immune boosting and provides a lot of probitoics. It's a wonderful meal option for flu and cold season. 

 Yield: for 2-3 people

 

Ingredients:

  1. dry rice noodles or any other gluten-free noodles: 4-5 ozs

  2. organic miso paste: 1-2 tbl spoon, low sodium paste is preferred.

  3. home-made bone broth, or store bought organic chicken or beef stock

  4. fresh shitake mushrooms: a half cup. 

  5. dried wakame kelp: ¼ cup. Soak for a few minutes till soft.

  6. fresh ginger: 3-4 thinly shredded or chopped

  7. scallion: 1, chopped

  8. a quarter of an onion: thinly slicked

  9. cilantro: 1/3 cup, chopped

  10. spinach: 1 cup

  11. napa cabbage or bok choy: a cup

  12. bean sprouts: 1/2 cup

  13. peeled garlic: 2-3 cloves

  14. Optional: shrimp, sliced beef, shredded chicken

 

Cooking Directions:

  1. Bring a pot of water up to boil. Cook the rice noodles based on the instructions on the package. Do not over cook. Then filter out the water and place the noodles in the serving bowls.

  2. In a medium or large pot, pour in a tablespoon of olive oil and put ginger and mushrooms in the pot and fry on low to medium heat for a couple of minutes.

  3. Pour bone broth in the pot and bring up to boil. Put miso paste in the broth and stir till it dissolves. Throw napa cabbage (or bok choy) as well as wakame kelp in the pot and boil on medium to low heat for about 5 – 6 minutes until the cabbage is 80% cooked.

  4. If you choose to use shrimp and animal protein, throw it in at this time and cook for about a minute. Then throw bean sprouts in the soup and cook for another minute. Then put in spinach and cook briefly. At the last second, throw in cilantro, onions, and scallions.

  5. Transfer enough cooked soup into the serving bowls where the cooked noodles was placed. Make sure the soup submerge the noodles and there is plenty of broth in the bowl.

  6. Use a garlic press to crush the garlic and then use a fork to scrape the crushed garlic off the garlic press and into the bowl.

Note: If you prefer to drink just the soup, you may simply use miso paste, wakame kelp, bone-broth or water, ginger, and scallion to make miso wakame broth and skip the rest of the ingredients. 

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