Light and easy to digest, nutritious and satisfying … what else can I say? This Japanese noodle soup can help boost your immune system and get you through flu season. And it is delicious!

The secret is the homemade vegetable stock. When I make it, I divide the stock in portions and store them in containers in the freezer. When a recipe asks for broth or bouillon, I simply add water to a portion of homemade vegetable stock. And there you go! It’s easy and nothing goes to waste. You can read how I make it right here.

This soup is versatile. To the broth or bouillon, I’ve added white miso paste, spices and silken tofu, but you can substitute the tofu with grilled chicken slices, the miso with soya sauce and add the spices and/or vegetables that you prefer.

In this recipe, I added a mix of brown mushrooms that I caramelised on the side, some fresh herbs, sprouts and rice noodles. In winter, I try to eat more mushrooms because not only do they contain protein and fibre, but they also contain Vitamins B and D as well as the antioxidant selenium, which helps support your immune system and prevent damage to cells and tissues.

Japanese noodle soup

Serves: 4-6

INGREDIENTS

• Rice noodles, cooked
• 4 cups homemade veggie stock + 4 cups water (to make 8 cups clear bouillon or broth)
• ¼ – ½ teaspoon (tsp) cayenne pepper*
• 1 fresh rosemary sprig -or-1 tsp dry
• A pinch of sea salt
• Ground black pepper, to taste
• 1 tablespoon (tbsp) white miso paste (can sub. with soy or tamari sauce)
• 250 grams natural silken or soft tofu, sliced -or- grilled chicken slices
• 1 tbsp vegetable butter or oil for sautéing
• 200 grams brown mushrooms (I used a mix of shitake, porcini & mini brown mushrooms )
• 1 tbsp balsamic vinegar
• ¼- ½ cup of water or soup broth
• A bouquet of fresh coriander leaves with stems
• ½ to 1 cup fresh mung bean sprouts, rinsed
• Micro-greens or chopped chives

*Cayenne pepper is spicy-hot. Measure it carefully and according to preference. Add a small pinch or omit completely if you don’t like it too hot!

PROCEDURE

Cook noodles according to package. Set aside.

In a soup pot on medium heat, combine the veggie stock with water. Add the cayenne pepper, rosemary, salt, ground black pepper, miso paste and tofu or chicken. Mix gently and reduce heat to low and simmer covered.

Meanwhile, in a separate large skillet, heat up the butter or oil. Reduce heat to medium and sauté the mushrooms for 5 minutes until brown. Add the balsamic vinegar and sauté in the vinegar for another 3-5 minutes to caramelise.

Transfer the mushrooms into the soup. Pour about ¼ to ½ cup water or soup broth into the hot skillet to scrape off and gather leftover mushroom bits and nutrients. Pour the gravy back into the soup. Stir well.

Bring soup to a gentle simmer for 5 minutes with lid half on.

Add the fresh coriander and mung beans sprouts. Simmer for an additional 2 minutes.

Serve into bowls adding the cooked rice noodles to each portion topped with micro-greens or chives.

Enjoy!