This is a wonderful soup for a rainy winter day, or any day for that matter – as it’s fresh and light but warming on the inside. The bonus is that it only takes about 10-15 minutes to make and requires just one pot! The vegetables can all be substituted for whatever’s in season and preferred.
Serves 3-4
- 2-3 Quarts Water
- 1 Sweet Potato (medium)
- 2 Carrots
- 1 C Broccoli Crowns
- 2 tsp Fresh Ginger (grated)
- 1 tsp Lemon Rind (grated)
- 1 tsp Crushed Red Chile Pepper (optional)
- 1 C Kale (chopped)
- 1 Package Udon or Soba noodles (8 oz)
- 1 Lemon (juiced)
- 2 T Miso Paste (e.g. brown rice, yellow or red miso are all great)
- 1 T Apple Cider Vinegar
- 1 T Nama Shoyu or Soy Sauce
- 1 T Tahini
Chop sweet potato into approximately 1/2 inch squares, chop broccoli and dice carrots to similar size. Add water, sweet potato, carrots and ginger to large soup pot and bring to boil with lid on. Reduce heat to medium. Add broccoli, lemon rind, red pepper and kale and continue to cook for approximate 2-3 minutes with lid off. Add udon noodles and stir with fork to separate. Add chopped kale and stir well. Cook for additional 4-5 minutes (until noodles are tender). Mix all remaining ingredients together in a small bowl. When udon noodles are tender, turn heat to low and add miso mix. Stir well and remove pot from stove. Serve warm and garnish with any or all of the following: fresh cilantro, sprouts, gomasio or roasted sesame seeds, and/or avocado slices.
Also great with Ground Round Tempeh or Thai Tofu, which adds some healthy protein.
Or, try substituting quinoa for the udon. Simply make 1 cup of quinoa in a separate pot (1 C quinoa, 2 C water: bring water to boil, add quinoa, turn to low and cook with lid on for approximately 12-15 minutes). Add the prepared quinoa to the soup when adding the miso mix.