Are you welcoming in 2018 with open arms?
I am. I totally am.
2017 was a lot. I’m not going to tell you I loved every minute of it because let’s be honest, nauseous, contraction selfies are not showing up in anyone’s top 9. I will say that I loved the vast majority of those minutes though. So many firsts and so much learning. Learning about my self, my relationship, my kid, just so much.
I’m diving into the new year with a renewed sense of self and have been thinking a lot about my diet again. You’ve probably noticed I do that a lot. I really think that food is the best medicine. After all the holiday indulgences I’m ready for a reset like I’m sure most of you guys are.
This time of year I want something fresh, and light to kind of balance all the heavy dishes that I enjoyed over the holidays. However, the temperature outside hasn’t gotten into the double digits in days, so I also want something warm and hearty. Yes, these are opposites, but I can’t help my cravings. I think this soup does a good job of meeting this weird combination that I’m feeling.
I started by creating a really flavourful broth. Broth is one of those super warming and healing things that I really can’t ever get enough of. I make a big batch of it every chance I get, then I can or freeze it for easy use. To that, I added some garlic, turmeric, ginger, and miso, all things that have their own healing power as well as tons of flavor.
I poured the finished broth over some warm soba noodles and mixed in some raw veggies and sauted mushrooms. The fresh crunch of the veggies gave me that light freshness I was looking for, while the noodles and broth gave me the warmth and heartiness. It left me with a feeling of satisfaction and healing. Just what I was looking for after a hectic and indulgent season.
Restorative Soba Noodle Broth Bowl
- 1 cup shitake mushrooms
- 2 cloves garlic sliced
- 1 thumb ginger peeled and grated
- 2 teaspoons ground Turmeric
- 5 cups of vegetable broth
- ⅓ cup yellow miso
- 12 ounces soba noodles
- 2 medium carrots cut into ribbons
- 2 small Bock Choy trimmed & halved
- 2 celery stalks chopped
- 3 green onions chopped for garnish
- In a large sauce pan heat the mushrooms over medium heat, until they begin to release their juices. Remove the mushrooms from the pan and set aside.
- Add garlic and ginger to the pan and saute for a few seconds. Add turmeric and broth. Mix well to combine and bring the heat up to medium high.
- Stir in the miso and bring to a boil, and reduce to a simmer. Allow it to cook for 15 to 20 minutes.
- Meanwhile, prepare the soba noodles according to package instructions. Portion soba Noodles into 4 bowls.
- Ladle the hot broth over the noodles and add the vegetables as desired. Serve immediately.