Hi! Did you miss me? I missed you!
Traveling always takes a toll on my body, especially with
the dramatic temperature and climate changes showcased in Miami versus Chicago.
I am feeling under the weather, both figuratively and literally,
so I wanted to make a soup filled with warming and healing ingredients. This Miso-soba soup does
the trick! It takes only minutes, and
is made with a Japanese “Mother” broth called, dashi, which is full of unami
and health benefits!
Miso
High in
antioxidants, which removes dangerous free radicals from the body
Increases the
concentrations of beneficial bacteria, probiotics, in the digestive tract.
Aids in digestion
but also plays an important role in maintaining and strengthening the immune
system.
The nutrients
found in miso include
vitamin B2, vitamin E, vitamin K, calcium, iron,and potassium
Miso is also high
in amino acids so it provides a large amount of protein.
Reduces risk for breast, prostate, lung and colon cancers
Strengthens the immune system and helps to lower LDL cholesterol
Kombu
Kombu, a sea vegetable,
contains anti-inflammatory and antioxidant compounds that are believed to
reduce the risk of colon cancer and breast cancer
Sea vegetables have also
been shown to lower blood levels of total cholesterol and LDL-cholesterol
Shiitake Mushrooms
Refereed to as the medicinal mushrooms (maitake and
reishi too)
Immune-boosting properties
Reduces blood cholesterol levels
Helps fight cancer
Contains a potent antioxidant
called L-ergothioneine and is not destroyed when cooked
Ginger
Alleviates symptoms of gastrointestinal
diseases
Anti-inflammatory benefits
Helps diminish nausea
Promotes healthy sweating to assist
detoxification
Helps alleviate arthritis pain
Scallions
Low-calorie vegetable
Source of vitamin K, which ways
an important role in normal blood clotting
Miso Soba Soup
ingredients
For the
dashi:
1 strip of Eden Foods Kombu
4 cups water
optional: 1/4 cup of bonito flakes
Dashi Broth (see below)
3 Tablespoons shiro miso
½ cup shiitake mushrooms, sliced
1 teaspoon fresh ginger, grated
¼ cup scallions, chopped
4 pieces of
bok choy, trimmed and thinly sliced
8oz Eden 100% buckwheat soba noodles, cooked
preparation
to make soba noodles:
Add the noodles to boiling water for 8 minutes or until tender. Rinse the cooked noodles with cold water. Make sure don't overcook!
to make the dashi:
Gently rinse or wipe off the dust on the kombu piece. Place the strip in a medium pot with 4 cups water. Bring to a simmer for 10 minutes. Make sure not to let it boil as it can make the kombu flavor will turn bitter. Once the kombu strip is soft, remove it and bring the dashi to a boil. Let it boil for a 2-3 minutes.
To make the miso-soba soup:
Reduce heat and add an additional cup of water. In a small bowl, laddle one spoonful of the dashi broth and stir in the miso, mixing until a paste is created and there are no clumps present. Stir the paste into the pot with remaining dashi.
Add the grated ginger, bok choy and shiitakes, and simmer on low for about 10 minutes. (Note: If your broth is getting too thick add more water to maintain a thin consistency).
to serve:
Place the soba noodles in a bowl and pour the miso broth with vegetables onto the noodles and garnish with scallions. Serve hot! Enjoy!
