It felt so good and nourishing I recreated again it the next day. And the next. Then my husband asked how I made it so he could start making it too. We couldn’t get enough of that flavorful garlic-ginger-miso-infused broth. The funny thing is I kept craving it long after the sickness was gone… and here we are, still making it. Cold/flu season or not, I really love the strong flavors and nice “spicy” kick (not to mention all the anti-inflammatory, immune-boosting benefits.) Plus it’s an incredibly versatile recipe – leave out the noodles and make it more brothy, add more ginger/garlic, more fresh greens, or a tofu/mushroom boost! Hope you enjoy it too. Be well 💛
Serves about 2-3
4 cups vegetable broth
2 oz. pasta (I use quinoa & brown rice spaghetti noodles)
3-4 cloves garlic
1 to 1 1/2 inches fresh ginger (at least 1 Tbsp. grated)
2 Tbsp. white miso paste
1 tsp. turmeric (more to taste)
1 1/3 cups peas (I use frozen)
1 cup fresh baby spinach
Optional additions: black pepper, kale, green beans, broccoli, tofu, mushrooms, green onion, etc.
In a large saucepan over high heat, pour vegetable broth and bring to a boil.
Meanwhile, mince garlic and grate ginger. (I use this microplane grater for ginger.)
When broth is boiling, add garlic, ginger, miso*, turmeric, peas, and pasta (if using spaghetti noodles, I like to break them up in smaller pieces before adding).
Return to a light boil, then reduce heat and simmer for about 10 minutes or until pasta is cooked.
Stir in spinach during last minute of cooking.
Taste and add additional miso (for saltiness) if desired.
*To avoid miso clumping: spoon miso into a small bowl and whisk with a little hot water to smooth it out before adding to the soup. I don’t always do this, but it’s helpful if you find your miso usually clumps. Feel free to add it at the end with the spinach to help conserve the probiotic benefits.
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