I think this soup to me, is what chicken noodle soup is to other people. A bowl of comfort, hearty, satisfying, slurp it down kind of goodness.
For those of you who always ask me for a killer “cleanse your system” or “detox” type meal, this would be it.
Boyd thought he was downing a big bowl of rice noodles until, after he was done of course, I told him I in fact used kelp noodles. Yep, noodles made from kelp and that’s it.
What's even more impressive is the flavor the broth gets once its simmered with fresh ginger and turmeric root.
You know we never sacrifice flavor around here, and this soup is no exception.
1 package kelp noodles, rinsed well and pat dry
1 tbsp toasted sesame oil
1 onion, diced
3 cloves garlic, diced
3 inch fresh ginger root, peeled and rough chopped
3 inch fresh turmeric root, peeled and rough chopped
1 tbsp miso paste
8 cups broth
1 tsp sea salt
2 tsp sriracha
2 large carrots, peeled and coined
2 cups mushrooms, de stemmed and sliced
3 cups greens of choice, rough chopped ( spinach/kale/bok choy)
2 tbsp lemon juice
½ tsp pepper
In a large soup pot, warm your toasted sesame oil over low/medium heat. Add your onion and sauté until translucent, about 5 minutes. Add your garlic, ginger, and turmeric. Sauté a few more minutes.
Add your broth, miso paste, sriracha and sea salt. Stir well.
Bring our broth to a boil and then reduce to a simmer—allow your broth to simmer on low for at least an hour. This really enhances the flavor and elevates this soup!
After your broth is done simmering, you have the option to sift out your ginger and turmeric pieces.
Stir in your coined carrots and kelp noodles. Bring your soup back to a boil. Now stir in your mushrooms. Reduce to a simmer.
Stir in your greens , lemon juice, pepper. Allow your soup to simmer another fifteen minutes.
Taste and adjust and sea salt/lemon/pepper