Early spring can be gloomy. And well, still kind of cold. Let's face it: winter sucks. So here's a dish that well help melt away the blues.
A few things before we start:
Sure, you can use store bought broth but I absolutely recommend you make your own! The flavor is 100 times more complex and you get to ditch all that sodium that comes with store bought broth. If you chose to use store bought, I would suggest you use half broth and half water.
Also, fun fact: A bean and a grain make a complete protien which means, wham! This dish is protien packed and equally as great to combat colds as good ol' fashioned chicken soup.
4 cups of water
1 whole onion, sliced
1 cup of carrots, sliced
1 cup of celery, sliced
1 tsp of chopped ginger
3 cloves of garlic
1 tbsp of oil (sesame, olive, whichever you prefer)
some salt to taste
Add oil to pot and sautte onion, carrots and celergy until brown.
Once brown, add the garlic, ginger, and water.
Allow the water to boil and once it is boiling turn down heat to simmer.
Allow to simmer for approximately 1 1/2 hours. (I've gotten away with 45 minutes sometimes, hehe)
When finished, strain the broth and make sure it's free of all the veggie chunks.
Buckwheat Miso Soup
4 cups of vegetable broth
1 cup of frozen green peas
1 cup of sliced mushrooms
4-5 tablespoons of white miso (non gmo)
1 handful of buckwheat soba noodles
1 handful of chopped cilantro
tamari or soy sauce to taste
Put broth on medium heat and add peas and mushrooms, allow them to cook for about 6-8 minutes.
Meanwhile cook the soba noodles in a seperate pot of water for 4-5 minutes. Don't overdue them! Strain the noodles in a colander and let them sit.
Add miso to broth and stir so that it disipates evenly. Then add a dash of tamari or soy sauce.
Turn the heat off and throw in the soba noodles and cilantro.