An immune-boosting take on Ramen

This warm and comforting noodle soup is a powerhouse of immune boosting, anticancer goodness. Literally every ingredient in it has incredible nutritional benefits. From the anticancer mushrooms, green tea, and spices to the immune boosting broth, seaweed, and citrus. This recipe will not only delight your senses, it will nourish your cells in a deep way.

It’s also a wonderful way to add more organic whole soy (tofu) & fermented foods (miso) into your routine. Soybeans are a rich source of plant-based protein & fiber as well as isoflavones; which research has shown can significantly reduce the risk of cancer. You can read more about the benefits (& safety) of soy here. And fermented foods are not only a fabulous addition for your microbiome and gut health but can also help nourish the immune system.

Don’t be overwhelmed by the long-ish list of ingredients. The prep is actually very quick and the soup is not complicated to pull together. Simply gather everything together first, then follow the steps outlined below. In ~30-40 minutes you’ll have a nourishing & tasty soup ready to be enjoyed.

Anticancer Noodle Soup (vegan & gluten-free)

(adapted from “The Longevity Kitchen” by Rebecca Katz)

 

Ingredients

• 4 oz soba noodles (1 bag – can substitute with rice or udon noodles)
• 4 cups mineral rich bone broth + 2 cups hot water (to soak mushrooms if using dried)
• 2 tsp toasted sesame oil
• 1 strip kombu 
• 3 Japanese green tea bags
• 1 large carrot, peeled & shredded
• 1 cup shiitake mushrooms, stemmed & sliced (dried or fresh)
• 4 oz firm tofu, cut into cubes
• 2 inches fresh ginger, peeled & grated
• 2 large garlic cloves, minced or pressed
• 2 Tbsp tamari
• ¼ cup white miso (it also works with other types of miso)
• 2 scallions, white & green parts, sliced
• 1 small lemon, juice & zest
• 2 cups loosely packed spinach, roughly chopped

Directions

Step 1. Cook the noodles & rehydrate the mushrooms

• Bring a pot of water to a boil and cook the noodles according to the package instructions.
• While you’re waiting for the noodles to cook, place dried mushrooms in a small bowl and pour the hot water over. Let them rest.
• Drain and rinse noodles well under cold water.
• Immediately transfer to a bowl, drizzle with 1 tsp of the oil, & toss gently to coat.

Step 2. Make the broth

• Return the pot you used for the noodles to the stove and add the broth. Bring to a boil over high heat.
• While waiting for the broth to boil, start prepping the soup ingredients.
• Decrease heat to low and add kombu + tea bags. Simmer for 5 minutes.
• Remove kombu & tea bags.

Step 3. Add the soup ingredients

• Add the carrot, mushrooms (+ water), tofu, ginger, garlic, & tamari. Stir to combine and simmer for 5 minutes.
• Put the miso in a small bowl. Add ¼ cup of warm broth and stir with a fork until miso is dissolved. Then add it to the soup. Stir to combine.
• Add scallions, lemon zest, lemon juice, remaining sesame oil, & spinach. Continue to simmer for another minute or so, just until spinach is slightly wilted.

Step 4. Serve

• Distribute the noodles among 4-6 bowls (depending on size of bowl).
• Ladle soup over each bowl of noodles.
• Serve immediately 😋

NOTE: if you’re gluten-free be mindful to choose gluten-free noodles and tamari.

I can’t wait to hear what you think. Give it a try and let me know.