Simple Japanese Noodle Soup
This is a recipe that Will and I have been cooking up most evenings lately. We do our best to eat early dinner, around 17.00-18.00, to give our body the best opportunity to digest before bed. It is not always possible due to work and responsibilities, (looking at the time as I write this and it’s just ticking 18.30 as Will is finishing this soup).
If we get to past 20.30 pm and we haven’t had the chance for dinner, we usually skip and go to bed a little earlier to read or sit for meditation.
But with this recipe dinner just became so much easier and it tastes delicious. It is great to balance out Vata’s dryness. It is also perfect for getting hydrated. Ayurveda teaches us to eat 1/3 solids, 1/3 water and leave 1/3 empty for digestion.
| Ingredients - Serves 2 | |
| Celeriac, 2 Inch, finely chopped | |
| Ginger, 2 inch, finely chopped | |
| Mushrooms, 6-12 small ones. If using larger ones half them | |
| Your Choice of veggies: Broccoli, Carrot, Courgette, Spinach, thinly sliced | |
| 1 tsp Vegan Stock | |
| 2 tbsp Soya Sauce | |
| 1 tbsp Organic Miso Paste | |
| 2 tbsp Sesame Oil | |
| Buckwheat Noodles, Cooked according to instructions on their packaging |
| Method | |
| 1) | Heat a saucepan with a dash of rapeseed or sunflower oil |
|
2) |
Fry the celeriac and ginger for about 5 minutes |
| 3) | Add the mushrooms, stirring occasionally |
| 4) | Add stock and 5 cups of water + soya sauce – bring to boil and let it simmer on a low heat for an hour with the lid on |
| 5) | Add miso and sesame seed oil, cooked noodles and veggies |
