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!
Looks like a delicious recipe. Nothing beats a warm bowl of soup for this time of year. What type of miso paste did you use for the recipe – light or dark?
I use red miso paste. Yumm. Either would work well here, depending on your preference.
Hi there, the soup turned out great, just wondering, how do you reheat without destroying the enzymes in the miso?