Okay , it's definitely turning into Autumn and it's the perfect time for a simple cleanse filled with comfort foods that nurture and prepare us for the long cold months ahead. I turn to root vegetables like sweet potatoes and squash at this time of year because they warm me up and help me stay focused and grounded. Miso soup is one of my favorites in the fall and it's so easy to make. I fill mine up with vegetables , kuzo noodles and spice and the delightfully earthy aroma keeps me warm and happy! If you've never tried miso (fermented bean paste) you're really missing a treat. Not only is it delicious but it's one of the top 5 ingredients used for health and weight loss. A bowl of this soup will satisfy you at lunch with a salad or if you want to eat it for dinner I'd serve it alongside a butternut squash that you've baked with a bit of olive oil, cinnamon and maple syrup!
To make about 6 servings you will need:
8 cups of water
1 cup of brown rice miso
2 tablespoons of "no chicken" chicken soup base
1 teaspoon of chinese 5 spice powder
2 tablespoons of minced garlic
2 cups of diced sweet potatoes
2 cups of diced butternut squash
2 cups of diced smoked tofu
1 bunch of rainbow chard cut into shreds
1 package of sliced mixed mushrooms
1 bunch of green onions diced
1 bag of Kuzo noodles (delicious clear noodles made from Kudzo starch)
Place all ingredients into a sauce pan and bring to a boil. Boil for about 5 minutes and reduce the heat while stirring. simmer for about 30 minutes stirring occasionally. That's it! Serve with a garnish of chopped peanuts and enjoy! This soup likes a bit of beer to wash it down like a nice Belgian light ale with a wedge of orange squeezed into it or perhaps one of those delightful pumpkin ales that will show up in the markets in October!
