This delicious vegetable-noodle soup is the perfect staple for a cold night. The delicate strands of vegetables complement the healing miso broth. Remember, be careful not to boil miso or you will lose some of its amazing benefits!
Makes 4 servings - Prep time: 10 minutes - Cook time: 5 minutes
8 cups water
2 lemongrass stalks, tender yellow parts only, sliced thin
2 tablespoons minced fresh ginger
2 cloves of garlic, minced
1/4 cup white miso
4 baby bok choy, cut in half
1 carrot, spiralized
1 zucchini, spiralized
1/4 cup dry arame
2 tablespoons dry wakame broken into small pieces
2 tablespoons Bragg Liquid Aminos or tamari
1 tablespoon plus 1½ teaspoons sesame oil
4 green onions, finely chopped
2 tablespoons chopped fresh cilantro
2 tablespoons sesame seeds
1 long green chili pepper, sliced thin, for garnish
Handful of sprouted beans or seeds of choice, for garnish
- Combine the water, lemongrass, ginger, and garlic in a large saucepan over medium heat and bring to a boil.
- Turn off the heat, add the miso and stir until incorporated.
- Add the bok choy, spiralized carrot and zucchini, arame, wakame, Liquid Aminos, and sesame oil, and stir to combine.
- Add the green onions, cilantro, and sesame seeds.
- To serve, divide the soup between four bowls and garnish with the chili pepper and sprouts.