Miso Moringa Noodle Soup
Well, friends, we’re a few weeks into the new year now—how are you settling in so far? Big changes are upon us, and but so far it does generally seem as if we’re still stuck keeping to the steadily jarring beats of 2020. There is still much to be thankful for, much worth believing in and holding close, and much momentum to do and be better. But, we are still boxed in with feelings and images of desolation ever in the corners, if not closer. If you’re feeling like we are—or, if not—you could probably use a little immune-boosting nourishment.
Simple and soothing, this warming noodle soup is perfect for busy days and cozy evening comfort. ORGANIC INDIA Moringa melds superbly with rich miso in a light, gingery broth that is as power-packed as it is flavorful. Shredded carrots and zucchini add taste, texture, and even more nutrients alongside your favorite noodles. Best of all, with cooked noodles on the ready, this dish takes mere minutes to prepare.
When it comes to promoting immune and digestive health, a Moringa-Miso combination sets a gold standard. Flourishing with digestion-aiding healthy bacteria, fermented miso is high in protein, and abundant in antioxidants and essential minerals, including manganese, zinc, folic acid, and vitamins B, E, and K.
But back to where we are right now. We started off the new year with refreshing, rejuvenating, and invigorating steps—feeling uplifted by healthy challenges and serene, uplifting time spent outdoors. Then, mere days in, moments of heartbreak and discouragement disrupted the tentative tranquility. Images from the Capitol force uneasy recognition of the sharp divides that exist in our country right now. Raging Covid numbers inform us daily that as much as we may desire to, we cannot simply turn the page on the virus and all that comes with it.
More personally, my sisters and I lost our grandfather last week, and my mother lost her father. Emotions were knotted, as they must always be around loss, incorporating guilt, regret, sorrow, fear, and contemplation of mortality. But there was also so much moving tenderness, and the ease of something like relief. Given the surrounding circumstances with Covid, truly his passing was as peaceful, gentle, and supported as could be imagined. It was, in keeping with my way of translating emotion into food, umami.
Recently I’ve been awakening a whole new appreciation for umami, as a feeling as much as flavor. The woodsy, earthy comfort of it. The way it somehow intangibly balances peaceful gratitude with reasons for lament. How it brings the sense of stillness without compelling us to solely be still. It’s a humbleness that inspires us to move forward as we seek inward.
As always, I’ve gotten a little carried away in my food musings, this time by a bowl of broth with noodles. Too much? Whether or not the words are over the top, the dish will surely satisfy and support. Each 10 gram serving of ORGANIC INDIA Moringa provides 2.4 grams of fiber, further supporting good digestion and a healthy gut. What’s more, Moringa is considered one of the most nutrient-dense plants on earth, also loaded with iron, protein, and more. Easy, healthy, and utterly delicious — this is simple comfort to linger over and enjoy. xo
Miso Moringa Noodle Soup
4 servings
1 8-ounce package noodles of choice (or 4 servings noodles as recommended on package)
5 cups vegetable broth or stock, water, or combination
1 inch piece ginger, grated
1 medium zucchini, shredded
1 large or 2 medium carrots, shredded
1 bell pepper, thinly sliced
4 Tablespoons miso, any variety
1 teaspoon chili garlic sauce
1 Tablespoon ORGANIC INDIA Moringa
2-3 scallions, white and light green parts only, thinly sliced
Cook noodles according to package directions. Set aside.
Place broth, ginger, and vegetables in a large saucepan or stockpot. Bring to a near boil, then reduce heat and simmer approximately 5 minutes.
On medium to low heat, stir in miso paste, chili garlic sauce, and ORGANIC INDIA Moringa. Let the soup continue to simmer gently for a further 2-4 minutes.
Divide cooked noodles into bowls and ladle soup on top. Serve topped with sliced scallions.