Recipe and Text by Registered Holistic Nutrition Consultant (R.H.N) Danielle Levy
This warming and nourishing soup provides a quick and flavoursome winter ‘meal in a bowl’.
– The vegetables offer complex carbohydrates and fiber, the mushrooms and tofu are a source of plant-based protein, the seaweed and fermented miso supply extra minerals and vitamins.
– Kombu is a type of kelp that contains calcium, iodine and glutamic acid, an amino acid responsible for the umami taste. Mushrooms and miso paste also have umami, which makes this a super savoury soup!
– Use organic GMO-free labelled tofu noodles and miso, as unfortunately soy is one of the major crops that is genetically modified. I used more white miso than red, as red miso has a stronger more pungent taste. Miso being a fermented food, has a ‘probiotic affect’ that supports healthy gut function and intestinal microflora/bacteria. Being a high-sodium food, it is important for those with high blood pressure to use miso sparingly.
– Bok Choy or ‘Chinese cabbage’ (not the same as Napa cabbage – another asian green) is a cruciferous vegetables that is great source of Vitamin A, Vitamin C, calcium, iron, magnesium, potassium, folate (B9), and Vitamin B6. As with all cruciferous vegetables, bok choy contains glucosinolates (sulfur-containing chemicals) and brassinin, which have powerful anti-cancer affects.
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This warming and nourishing soup provides a quick and flavoursome winter ‘meal in a bowl’. I prepared this dish for my parents who came over for dinner in celebration of their 29th year wedding anniversary. We enjoyed slurping the broth at the end, after all, a family that slurps together stay together!
– The vegetables offer complex carbohydrates and fiber, the mushrooms and tofu are a source of plant-based protein, the seaweed and fermented miso supply extra minerals and vitamins.
– Kombu is a type of kelp that contains calcium, iodine and glutamic acid, an amino acid responsible for the umami taste. Mushrooms and miso paste also have umami, which makes this a super savoury soup!
– Use organic GMO-free labelled tofu noodles and miso, as unfortunately soy is one of the major crops that is genetically modified. I used more white miso than red, as red miso has a stronger more pungent taste. Miso being a fermented food, has a ‘probiotic affect’ that supports healthy gut function and intestinal microflora/bacteria. Being a high-sodium food, it is important for those with high blood pressure to use miso sparingly.
– Bok Choy or ‘Chinese cabbage’ (not the same as Napa cabbage – another asian green) is a cruciferous vegetables that is great source of Vitamin A, Vitamin C, calcium, iron, magnesium, potassium, folate (B9), and Vitamin B6. As with all cruciferous vegetables, bok choy contains glucosinolates (sulfur-containing chemicals) and brassinin, which have powerful anti-cancer affects.
For the full step by step instructions and more, read the full posting here
