With the cold weather returning, and the stress and anxiety many of us are feeling with the state of our nation, I thought bringing back my Miso Vegetable Chowder with Wakame and Ramen Noodles would be the perfect recipe to warm our souls. I made it last night, and it was exactly what the doctor ordered. Warm, comforting miso soup, to bolster my immune system, and give me the stamina I need for the next few weeks! Stay warm!
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Ingredients
12 cups water
6 cloves garlic, plus 1 t. minced garlic
1- 2”-3” piece of ginger
1 cake of tofu (soft or firm, whichever you prefer)
1 organic onion, chopped
2 organic carrot, washed and chopped
2 parsnips, peeled and diced
2 cups organic broccoli florets
1 cup napa cabbage
1 cup bok choy
8 oz. shitake mushrooms, stems removes and thinly sliced
2 Tbs. olive oil
1 Tbs. tamari
1 Tbs. sherry or red wine
2 Tbs wakame- soak in 1 cup of boiling water to reconstitute
4 -5 Tbs white miso
4-5 Tbs. red miso
1- 8 oz package ramen noodles, cooked according to directions (I use GF Brown Rice and Millet Ramen)
Cilantro leaves for garnish (or parsley if preferred)
Shichim Togarashi spice and Gamazio- for individual garnish
Instructions
Fill a large pot with the water. Add the onions, carrots, garlic, ginger, and parsnips and bring to a boil. Reduce heat and simmer for 20 minutes.
Add the broccoli, napa cabbage, bok choy, and tofu to the soup.
Drain the wakame and add to soup.
Cook for another 10 minutes.
Meanwhile, sauté the shiitake mushroom slices in the olive oil with 1 teaspoon of minced garlic for 5 minutes, moving constantly to prevent burning. Add the wine and tamari and continue cooking until crispy. Set aside
Remove 1 cup of broth only, and in a separate bowl, dilute the 8 Tbs. of miso in the cup of broth. Add the miso mixture back into the soup pot. Taste. Add more miso if desired.
DO NOT LET THE SOUP BOIL ONCE THE MISO IS ADDED!
Keep the noodles separate and add individually to each bowl, to prevent the noodles from getting overcooked. Run under hot water to heat up before adding to soup bowl.
To serve, put ramen noodles in bowl. Ladle soup on top. Garnish with shitake mushrooms and cilantro leaves. Serve Shichim Togarashi and Gamazio on the side.
- 12 cups water
- 6 cloves garlic, plus 1 t. minced garlic
- 1- 2”-3” piece of ginger
- 1 cake of tofu (soft or firm, whichever you prefer)
- 1 organic onion, chopped
- 2 organic carrot, washed and chopped
- 2 parsnips, peeled and diced
- 2 cups organic broccoli florets
- 1 cup napa cabbage
- 1 cup bok choy
- 8 oz. shitake mushrooms, stems removes and thinly sliced
- 2 Tbs. olive oil
- 1 Tbs. tamari
- 1 Tbs. sherry or red wine
- 2 Tbs wakame- soak in 1 cup of boiling water to reconstitute
- 4 -5 Tbs white miso
- 4-5 Tbs. red miso
- 1- 8 oz package ramen noodles, cooked according to directions (I use GF Brown Rice and Millet Ramen)
- Cilantro leaves for garnish (or parsley if preferred)
- Shichim Togarashi spice and Gamazio- for individual garnish
- Fill a large pot with the water. Add the onions, carrots, garlic, ginger, and parsnips and bring to a boil. Reduce heat and simmer for 20 minutes.
- Add the broccoli, napa cabbage, bok choy, and tofu to the soup.
- Drain the wakame and add to soup.
- Cook for another 10 minutes.
- Meanwhile, sauté the shitake mushroom slices in the olive oil with 1 teaspoon of minced garlic for 5 minutes, moving constantly to prevent burning. Add the wine and tamari and continue cooking until crispy. Set aside
- Remove 1 cup of broth only, and in a separate bowl, dilute the 8 Tbs. of miso in the cup of broth. Add the miso mixture back into the soup pot. Taste. Add more miso if desired.
- DO NOT LET THE SOUP BOIL ONCE THE MISO IS ADDED!
- Keep the noodles separate and add individually to each bowl, to prevent the noodles from getting overcooked. Run under hot water to heat up before adding to soup bowl.
- To serve, put ramen noodles in bowl. Ladle soup on top. Garnish with shitake mushrooms and cilantro leaves. Serve Shichim Togarashi and Gamazio on the side.
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