Saturday, February 21, 2015

pumpkin + turmeric miso

Another storm this weekend! That means staying in and making soup :) Adding pumpkin puree to miso gives this salty broth a little creamy sweetness that is hard to resist. And with fresh turmeric, ginger, and loads of bok choy, it doesn't get any healthier than this! 

This soup is super easy, great for a stormy night, or to boost your immune system through the winter! 

  • 1 Tbsp grated turmeric
  • 1 Tbsp grated ginger
  • 1/3 cup miso
  • 6 cups water
  • 1 1/2 cups pumpkin puree (maybe less if using canned pumpkin puree)
  • 1/2 package brown rice noodles (4 oz)
  • 2-3 heads bok choy

I made a pumpkin puree by baking a little pumpkin from the market, but if you are using canned pumpkin there are a few things to remember: don't buy pumpkin pie mix, and canned pumpkin usually has a stronger flavor because there is much less water content. So start with a little bit, maybe a half cup, and then make it as pumpkin-y as you want! 

First, get everything ready, because this recipe throws together faster than you think. Grate turmeric and ginger, add to a large soup pot along with water, miso and pumpkin. Keep the heat on about medium, no need to boil the nutrients out. Continue stirring until all miso and pumpkin are incorporated. When the soup is hot, add the noodles...

These are my favorites but any rice noodle or bean threads will work! Cooking them right in the broth keeps all of starch in the soup, making it thicker and even creamier. Noodles cook in just a few minutes so get your greens ready! Rinse and chop in 1/4 - 1/2 inch strips. I added three heads of bok choy, but I like a lot of greens. Kale, chard or spinach would also be nice! As soon as the noodles are cooked I turn off the heat and add the greens, they will wilt enough after the heat is off, and this gives the soup a chance to cool down a bit before you start chowing down. To serve, use tongs to divide noodle evenly, cover with broth. Enjoy and be healthy!

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