Cleansing Comforting Miso Noodle Soup with Seaweed Recipe
Now that the seemingly unending bacchanalia that started on Thanksgiving is over, I am ready for a break. And this weather has me craving for my favorite cleansing soup. It is effortless to prepare. And like a great mathematical construct, its complexity is belied by the simple elegance of its equation.
I remember my first encounter with Nigella Lawson’s “How to Eat.” In one of her books is a chapter called Temple Food “Temple” as in ‘my body is a…..’ Well, mine’s not.” And that’s her in a nutshell. While these were her “restorative food”, it was really a chapter where she presents food with an Asian influence and proves all is relative.
I mean, Vietnamese Chicken Salad sounds very cleansing after a meal of Ham in Coca Cola and Sticky Toffee Pudding.
Fast forward to 2020. I suppose Nigella would consider most of the food I cook to be Temple Food. But even in this niche, I do still have what I consider “big guns” that I whip out as needed. Uber Temple Food. One in the repertoire is Miso Noodle Soup with Seaweed.
It will take too many pages to write about the benefits of seaweed (Paul Pitchford is a great resource for this) but in a nutshell:
– lymphatic cleanser and blood alkalizer
– removes radiation residue in the body
– lowers cholesterol and fat
– treats tumors and fibroids (in TCM, “there is no swelling that is not relieved by seaweed”)
– greatest amount and broadest range of minerals, in the most assimilable form
– contain more than ten times the calcium in milk (hijiki, arame and wakame)
– four times the iron in beef
– 100x to 500x the iodine in shellfish (600x to 3000x than fish)
And you get all these benefits with just 1/6 to 1/2 ounce daily – that is nothing!
Now if you add miso to that, you can call it a day.
Miso is fermented soy, rice or barley. It has amino acids and is a live food loaded with probiotic lactobacilli so its aids in digestion and digestive health. This is important as majority of our immune system resides in our gut.
I love this soup. My kids love this soup. Which is always quite a litmus test.
I know this soup requires quite a selection of seaweed but (1) you don’t need to put all of them. If I had to choose one it would be the konbu as it is the basis of traditional broth. (2) you may want to invest in them as they last forever and I will keep on posting a bunch more seaweed recipes 🙂
1 quart water or vegetable broth
3 medium carrots, peeled into long noodles with a peeler
1 stalk konbu
1/8 cup arame
1/8 cup wakame flakes
2-3 tbsp. miso, unpasteurized
1/2 cup sliced green onions
10 oz. buckwheat noodles
- Cook noodles according to package instructions
- In a pot, pour water or broth, seaweed and carrots, bring to a boil. Reduce heat to medium-low and add tofu. Simmer for 2-3 minutes.
- Take out the konbu and chop.
- Dissolve miso in a small amount of broth. Add to the pot after you have taken it off the stove. (Do not boil miso).
- Divide noodles into four individual serving bowls. Divide the broth between the four. Top with chopped konbu, dulse and scallions.