There are days, perhaps more than we'd like to admit, when all we crave are comfort foods. The ones we remember our mothers and grandmothers making, the ones we feel like a "reward," or the ones that, because of their fat and/or sugar content, give us a quick boost that makes us feel great in the short term.
The problem is that many times these types of meals are not healthy, and although at first they fill us with good memories and satisfaction, a while later we feel physically fed up, heavy, and even guilty.
I don't feel that guilt about eating one thing or another is a way to stay healthy, but I do believe in listening to my body and eating foods that make me feel good in the short and long term.
That's why I've been searching for a meal that's quick and easy to make, delicious, comforting, and healthy. It was a difficult task, but I've finally found it, and I hope you enjoy it as much as my family and I do.
Note: This recipe is more of a guide, as this soup is intentionally made with what you have at home, so that it is easy and quick to make, and you can customize it.
Ingredients
500 ml of chicken or vegetable broth
1 or 2 cloves of chopped garlic
1 piece of fresh ginger, chopped
1 large carrot, chopped or sliced
Half a bunch of leafy green vegetables, for example bok choy, julienned
Diced chicken or tofu
Ramen pasta or noodles, preferably whole wheat.
Red barley miso (to taste)
Chopped spring onion (for garnish)
1 tablespoon of coconut oil
Tamari
Method:
In a frying pan, cook the tofu or chicken over medium heat with half a tablespoon of coconut oil. When cooked, and before removing from the heat, add a splash of Tamari for flavor, being careful not to create a sauce. Remove from heat and set aside.
In a pot, heat the remaining coconut oil over medium heat. Add the garlic, carrot, vegetables, and ginger and sauté until softened but not browned. Add the broth, bring to a boil, and cook the ramen or noodles until tender and al dente.
Remove from heat, add the chicken or tofu.
Serve in bowls, add miso to taste, and then the garnish. You can add a splash more Tamari if you like.
Note: Miso is an unpasteurized fermented product with beneficial probiotics. To reap its benefits, it should not be boiled. Therefore, it is best to add it individually, to taste, after serving the soup, when it has cooled slightly.
I'd love to know if you try this recipe, and how you personalize it.