13 Mar Simple Miso Ramen
The more complicated or stressful one’s physical or emotional life, or life in general, the more beneficial it is to have a simple diet. That’s something I’ve held as generally true for a long time. Change of seasons is a stressful time on the body. Whether we’re in the Northern or Southern hemisphere, we are changing seasons now. Generally a good time to simplify the diet and support agni (our digestive strength). This recipe is super simple, super easy, super quick and super simple to digest.
This recipe is generally tridoṣic if you use less miso for pitta or kapha, and miso that has been aged at least six months.
1 cup Sliced shitake mushrooms (optional but great)
2 quarts of cold water + 1 cup cold water
2 TB grated fresh ginger
1 tsp turmeric powder (optional but great)
¼ tsp freshly ground black pepper (optional but great)
2 cups fresh spinach or chopped kale or other greens (favor kale over spinach for pitta)
10 oz Chinese Lo Mein noodles or thin rice noodles (actually any noodles will do, but these are my favs)
1-3 TB miso (Use less for pitta or kapha and preferably miso that has been aged at least six months, as there is some evidence that this is especially beneficial for health and well tolerated by those with hypertension)
½ cup finely chopped scallions as garnish (optional but great)
Put the mushrooms and 2 quarts of cold water in a pot and slowly bring to a boil (bringing them slowly to a boil allows their flavor to be richer. Simmer until the mushrooms are cooked. Turn the water back up to a boil and add the greens, ginger, turmeric, black pepper and noodles and cook until the noodles are done (check the package to see how long they suggest). Turn the heat off. In a cup of room temperature water, dissolve the miso by smushing it up with a fork until it is well blended. Add this to the ramen soup. Do not boil again, as boiling kills the good bacteria of the miso. Add the scallions just before serving. Serve hot.