Ginger miso noodle soup

Here’s another super easy weeknight meal that can easily be customized and it will boost your immune system through the cold evenings. It’s a ginger and miso broth over noodles and tons of vegetables. Feel free to use whatever you have in the fridge for this one!

vegan noodle soup
The kids’ soup has a lot of vegetables. They’re big and easy to identify – which makes it easy to pick out the mushrooms for my son.

This meal will take about 30 minutes – maybe less if you’re handy with a knife. Let’s get started!

Broth

  • fresh ginger root (about 2 inches)
  • 2 cloves of garlic
  • 1 carrot
  • 5 cups of vegetable broth or water
  • 2 tsp miso paste (it doesn’t matter what kind of miso you use)

Soup

  • package of asian noodles of your choice (I used rice noodles)
  • 1 carrot
  • 1 head of broccoli
  • 1 block of tofu (firm)
  • 1 1/2 cups sugar snap peas or other podded peas
  • 1 1/2 cups mushrooms

Prepare the broth. Slice the ginger and garlic into thin slices. Chop the carrot into chunks. Throw the ginger and carrot in a large pot over medium heat for a couple minutes. Add the garlic and stir for another minute. If it sticks to the pot, it’s fine. Just scrape it off with the wooden spoon. When they’ve started to brown and smell nice, add the vegetable broth or water and simmer it all together for about 15 minutes while you make the rest of the soup.

Prepare the noodles according to the package directions.

Chop all the vegetables into bite sized pieces. Cube the tofu.

When the broth has been simmering for 15 minutes, use a slotted spoon to remove the ginger and the carrot (if you want – my kids like the overcooked broth carrots so I keep them in). Scoop out 1/2 cup of broth and add the miso to it before returning it to the pot – you don’t want to overcook the miso since it’s a fermented food.

Toss the vegetables and tofu into the broth and let it cook for a couple minutes. While it’s cooking, put the sesame seeds and hot sauce out on the table.

Divide the noodles among the bowls. Pour the broth and vegetables over the noodles and you’re done. Enjoy!

Vegan noodle soup
I’ve topped my serving with sesame seeds (both white and black) and hot sauce.

 

Sniffle-busting soup with ginger and garlic

Vegan wellness soup
My soup was topped with a generous helping of hot sauce – which also feels good on the throat.

When I picked the kids up from school yesterday, I had a telltale feeling in my sinuses that something was not right. By the time I made it in the door, I was glad to be near the kleenex box. I decided to fry up some garlic and ginger to make an immunity-boosting soup to stop the cold in its tracks.

All I wanted to do was eat my soup and cuddle up on the couch for the evening so it wasn’t going to be fancy – just the basics of a decent meal with enough ginger to kick the cold without causing a fuss from the kids. Luckily, I am able to bury plenty of ginger and garlic in a soup without paying for it with whine as long as the garlic has mellowed from being cooked.

I grabbed some rice noodles, tofu, mushrooms and shredded a carrot and got to work. It didn’t take long and it was just what the doctor ordered.

Soup with rice noodles and tofu
I picked the mushrooms out for my son – he did get one and declared it is still on his yucky list. No comment on the ginger and garlic!

Sniffle-busting soup

  • 1 Tbsp sesame oil
  • 2 cloves garlic, minced
  • 1 inch of fresh ginger, minced
  • 1 cup mushrooms
  • 1 block of tofu, cubed
  • 1 carrot, shredded
  • 1 litre vegetable stock
  • 2 Tbsp soy sauce
  • 1 Tbsp mirin
  • rice noodles, cooked according to directions on package
  • sesame seeds
  • chives
  • hot sauce

Fry the garlic and ginger in the sesame oil on medium heat until browned. Add the mushrooms and tofu and cook until the mushrooms release their juices. Add the carrots and stir. Add the stock, soy sauce and mirin and turn up the heat to bring to a boil. Once it is boiling, turn it down to simmer and prep the bowls.

The noodles should be cooked and drained. Divide the noodles among the bowls. Pour the broth and vegetables over the noodles. Garnish with sesame seeds (I used white and black), chives and hot sauce. Enjoy!

I woke up this morning feeling healthy – I think I’ve managed to kick it. I had some leftover soup for lunch so I’m sure that helped too. What do you do to keep the sniffles away?