Author Notes: Really, there are six ingredients, but since basil is added as a garnish, I thought I could get away with that alliteration. Miso is definitely the star of this recipe. And why shouldn't it be? It’s a rich, low-sodium, vegan flavouring for soups, sauces, dressings and more, plus it’s got a ton of microbiotics that aid digestion as a result of the fermentation process. This soup is so easy on the stomach. I relied on it 100% to get me out of my post-holiday slump, and I'm sure it will work wonders for you as well. —Kallee Lins
handfuls rice noodles
cups fresh spinach, coarsely chopped
teaspoon red pepper flakes
large portobello mushroom, very thinly sliced
tablespoons miso paste
tablespoons fresh basil, finely chopped
- Bring 5 cups of water 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 the miso paste one tablespoon at a time.
- Ladel into bowls and top with freshly chopped basil and more red pepper flakes if desired.
- This recipe was entered in the contest for Your Best Restorative Recipes