Veggie Miso & Coconut Soup with Soba Noodles

So this has been a big week for me.  On Monday I recorded a DVD as a pre-screening application for a Doctor of Musical Arts (DMA) degree… and as soon as it’s out of post-production I’ll get some clips up here for you.

But, because I was recording this DVD, I was so worried about getting sick — when I get sick I usually get a sore throat/ear/sinus/bronchitis combo, which prevents me from singing properly.

Sunday night I was feeling the sickest of all, and I thought to myself: “Lindsay, you have no time to get sick.  Eat some veggies.  Rebalance and you will be ok.”  So I made this soup.  I picked up the recipe from a macrobiotic “Vegetarian in Balance” cooking class with my food-hero Meghan Telpner.

She combines miso paste and coconut milk with a whole bunch of veggies to make a nourishing and satisfying soup.  We had it as our entire meal on Sunday, and it was so healthifying.  My DVD recording went really well on Monday night, and I can’t wait to hear and see the results myself.  As far as this divine healing soup goes: I heartily recommend whipping up a delicious, warming batch for yourself!

I ended up with a small bowl of leftovers, and they were really good reheated the next day.  I was worried about the noodles going a little soft, but they were still good.  So feel free to make enough for leftovers-on-purpose (my favourite way to eat).  Enjoy in good health!

Veggie Miso & Coconut Soup with Soba Noodles

Adapted from a recipe from Meghan Telpner’s amazing “Vegetarian in Balance” Cooking Class

• 6 c. water
• 2″ nub fresh ginger, peeled and finely sliced
• 4 carrots, diced
• 1 parsnip, diced
• 2 celery stalks, chopped
• 1/2 red onion, diced
• 1/4 c. dulse seaweed
• 1 zucchini, diced
• 1 bundle soba noodles (about 100g), optional – use 100% buckwheat noodles if you are going gluten-free
• 1/3 c. miso paste
• 1-2 Tbsp. tamari, to taste
• 1 c. coconut milk

In a large pot, combine water, ginger, carrots, parsnip, celery, and onion.  Bring to a boil, then reduce to a simmer and keep it bubbling for about 20 minutes to create a lovely veggie stock.

Add your soba noodles, zucchini, and seaweed, and cook for 8 minutes more.

In a measuring cup or bowl, whisk together the miso paste with the tamari, coconut milk, and a ladle-full of the stock.  Whisk until smooth.  Then add to the soup and serve hot!

Enjoy in health and happiness!