This is a ridiculously easy soup that is super nutritious and can be made in minutes!
There are tons of variations and you can use whatever vegetables you have on-hand and even sub out the noodles for cooked brown rice.
- 1/2 teaspoon coconut oil
- 1 tablespoon ginger-root, peeled and minced
- 4 cloves garlic, minced
- 12 cups water
- 1/2 tablespoon wakame or other seaweed
- 1/2 onion chopped
- 1 1/2 cups carrots, chopped into small pieces
- 1 1/2 cups frozen shelled edamame
- 1-2 tbsp. wheat-free tamari (optional)
- 5 ounces gluten-free rice noodles, uncooked
- 1 head bok choy, cut into 1/2-inch slices
- 6 to 8 tablespoons mellow white miso
- 1 teaspoon prepared wasabi (optional or to taste)
- Heat the coconut oil in a large, non-stick soup pot. Add the ginger and garlic and onion and cook for one minute. Add the water, wakame, carrots, and bring to a simmer. Add the edamame and cook for another 5 minutes. Add tamari to taste.
- Add the noodles and the bok choy, cover, and cook until noodles are tender, about 5 minutes.
- Place the miso and wasabi in a bowl and add about 1/2 cup of the soup broth. Stir or whisk until there are no lumps. Add miso to the soup and heat through but do not boil. Taste and add more miso or wasabi as needed.
Make sure to never boil Miso, otherwise the beneficial flora will be destroyed. Always add during the final stage of cooking and only simmer for a couple of minutes if necessary.