Is anyone else out there a little bit depressed? I think I have a wee touch of the S.A.D. and I’m probably not alone.
We are in the dreaded depths of winter, struggling to hang on to our New Years resolutions, with nary a 3 day weekend in sight to look forward to. The rainy season. The snowy season. Sniffley noses and persistent coughs abound. It is cold outside and the days are filled with routine. *sigh*
Okay, pity party is over. It’s time to fortify with some veggie packed miso noodle soup and soldier on!
The sun will come out tomorrow, right?
Here are the basics you need to get this soup made: some miso paste, and udon noodles. I found both of these items at my local grocery store, but if you can’t find them at yours, try hitting up an Asian market, they are guaranteed to have both.
The udon noodles are essentially precooked, making this a quick and easy meal. I like the jumbo ones because they are extra big and slurpable, but feel free to choose your favorite. You just have to warm them up according to the package directions and throw them into the soup. If you can’t find thick and delicious udon noodles, maybe try some shirataki noodles. Whatever works. This is easy comforting healthy food, no stress.
Miso will be found in a refrigerated section of the store. That’s because it’s filled with live cultures that aid in digestion and taste delicious. — it’s got probiotic power! Miso is good stuff on many levels, I always keep a tub in my fridge because it is also good for making yummy salad dressing.
All of the fresh veggies in this soup make you feel like you are really doing your body a favor by downing a delicious bowl. I basically rounded up a little bit of all the veggies in my fridge and thew them in to the pot with some cubed tofu. Along with the probiotic broth and udon noodles, this is an excellent meal to warm a winter weary soul.
- 6 tb miso paste
- 6 cups water
- 1 package of extra firm tofu, cubed
- 5 cloves garlic
- ½ inch of fresh ginger grated
- 1 package of jumbo udon noodles, prepared according to directions on package
- 2 cups fresh spinach
- ½ cup sliced carrots
- ½ cup diced bell pepper
- ¾ cup trimmed green beans, halved
- 1 cup broccoli florets
- Soy sauce to taste
- Optional: sesame oil, chili sauce, sesame seeds
- Heat water in pot until simmering, whisk in miso paste
- Add carrots, garlic, and ginger and simmer until carrots are tender
- Then add broccoli, green beans, cubed tofu and bell pepper and cook until brocoli is bright and tender
- Lastly add spinach and prepared udon noodles, and cook for about 1-2 minutes, until spinach is wilted
- Serve in large soup bowls and season with sesame oil, soy sauce, chili sauce, and sesame seeds to taste
How do you fend off the winter blues?