(Ok, so it’s really six ingredients, but since basil is just a garnish, I thought I could get away with that alliteration.)
This is my go-to recipe when I’m feeling under the weather and I don’t really feel like eating anything other than ice cream. The soothing miso is always a pick-me-up.
It’s impossible to underestimate my love for miso. It’s a great, low-sodium, vegan flavouring for soups, sauces and dressings, plus it’s got a ton of microbiotics that aid digestion as a result of the fermentation process. Plus, it’s one of those magical ingredients that provide umami. I used a darker red miso because I like its stronger flavour, but use whatever you have and prefer.
Five-Ingredient Feel Good Soup
- 2 handfuls of rice noodles (tricky stuff to measure, ain’t it?)
- 1 cup coarsely chopped spinach
- 1 medium portobello mushroom, very thinly sliced
- 1/2 tsp red pepper flakes
- 5-6 tbls miso paste
- a few of leaves fresh basil, finely chopped (to garnish)
Fill a large pot with water (approximately 5 cups) and bring to a boil.
Drop in rice noodles and boil for a minute or two until just flexible. Add in mushrooms, spinach, and red pepper flakes. Continue to simmer until noodles are tender.
Remove pot from heat (the microorganisms in miso cannot survive extremely high heat), and stir in miso paste one tablespoon at a time, allowing each one to dissolve and stopping when your broth is at the desired strength.
Ladel into bowls and top with freshly chopped basil and more red pepper flakes if desired.