I've been on a soup kick this last week. Partially because my hubs is out of town in China and I haven't felt like cooking big meals and also because it's colder here and the days are laced with fog and rain. I need something to warm me to my core and the ingredients in this soup I came up with do just that.I'm always so inspired by Asian foods. The flavors are so bold and I love that. And I never turn down a super spicy meal. The hotter the better!
This soup will warm you inside and out and has awesome healthy benefits that will keep you feeling charged full of energy. This would also be a great soup to make if you happen to fall ill with a cold or flu. It's a multifaceted soup!
Spicy Ginger Miso Soup
- 1 medium onion (chopped in larger pieces)
- 1 medium carrot (chopped in 1/2 circles then in half again)
- 1 cup mushrooms (sliced)
- 1 cup mung bean sprouts
- 1 tbsp sliced and lightly chopped garlic
- 1 tsp grated ginger
- 1 tbsp white or yellow miso
- 1 tbsp coconut oil
- 1/2 cup thai basil (chopped)
- 3 tbsp coconut aminos
- 1 tsp - tbsp garlic-chili sauce
- 3 cups vegetable broth
- 1/2 package rice noodles
- Begin by sauteing onion, carrot and mushrooms in the coconut oil for about 3-4 minutes. Add in mung bean sprouts and garlic and saute for another 1-2 minutes stirring constantly so garlic doesn't burn. Add in ginger and continue stirring.
- Then, add in the coconut aminos and garlic-chili sauce and chopped basil. After about 2 minutes add in vegetable broth and rice noodles and cover wok with lid so noodles cook. This usually takes about 5 minutes. If liquid starts to reduce, add another cup.
- Add miso and allow to dissolve
- Once noodles are soft, pour into a bowl and serve.
- Tip- Garnish with either cilantro or green onions or both!
What soups or stews keep you warm during the cooler months? Share a link in the comments below to your favorite recipes!