Easy Miso Soup
On Wednesday nights, I teach an English class and didn't have much time to prepare dinner. Afraid this would take too long, I almost didn't make it. So glad I did. Didn't take long and ohh so tasty.The rice noodles are gluten-free. Ginger, garlic, and miso help to aid digestion and boost the immune system. Bok choy is a super green, rich in Vitamin C, potassium, and calcium. It also contains indoles, which are phytonutrients (phyto- meaning plant), that help to neutralize potent estrogens, so makes a good pairing with the calcium- and protein-rich tofu.
Note: Be sure to add miso after soup has cooked so as not to kill the beneficial bacteria in this fermented product.
3 tablespoons white miso 2-3 garlic cloves, chopped 1/2 inch piece of ginger, peeled 6 cups water (1 reserved) 2 cups shredded bok choy (stems and leaves) 4 green onions, chopped 4 ounces rice noodles 2 tbs (gluten-free) tamari or soy sauce
1/2 lb. tofu, cubed (I used extra-firm, but firm is fine, too)
Be careful when working with rice noodles. They're fragile and will break into tiny pieces all over the top of your stove, which makes for a fun cleanup. Next time I'll pull them out over the sink.
Mix ginger, garlic, and 1 cup of water in a blender for a minute, or till smooth. Add to soup pot and the rest of the water over medium-low heat. Add rice noodles and continue cooking over low heat till noodles soften. Add green onions and bok choy; simmer for about 10 more minutes. Remove from heat and add miso and tamari. Important to add at this time so the heat doesn't kill the beneficial bacteria in the miso and the tamari.
Note: The dark pieces you see in the soup is nori seaweed. I had some in the fridge, so I broke it up into the soup. Lots of B vitamin and iodine nourishment in seaweed!