By Susan Morales
I am fascinated by Blue Zones (places around the world with the greatest number of centenarians) and as you know I am a huge fan of Ayurveda. So naturally I love combining these two. In Ayurveda the digestive system is considered our second brain and therefore it’s recommended that from time-to-time we give it a reboot. This tasty recipe for a Gut Healing Ayurvedic Ramen Soup is a fusion of Japan and India, I hope you love it as much as I do. This recipe helps to improve digestion, improves thyroid health, reduces gas, contains fibre and is also anti-inflammatory.
- 2 tablespoons of oil
- Pinch of black pepper
- 1 tablespoon of ground turmeric
- 12 cups of water
- 3 pieces of Wakame (or Kombu)
- ½ leek stalk chopped roughly
- 1 cup of dried sliced shitake mushrooms
- 1 piece of fresh ginger, chopped roughly with skin on
- 2 carrots, chopped and peeled
- 2 celery stalks, chopped
- 1 cup of your favourite chopped leafy greens (kale, spinach etc)
- 1 bay leaf
- ½ teaspoon of cumin seeds
- ½ cup of chopped parsley
- 2 tablespoons of coriander
- ½ cup of tofu
- 1 cup of chopped Asian greens (bok choy, choy sum, etc)
- Soba noodles
- Place the oil, turmeric and black pepper in a small bowl and set aside for 10 minutes.
- On medium heat, add the above mixture, then add in the leek, shitake mushrooms, ginger, carrots, celery, leafy greens, bay leaf, cumin seeds and parsley and mix well for about 3 minutes.
- Add the water and wakame and bring heat to high for about an hour with lid on.
- Strain the broth in a mesh strainer, pressing down the solids to extract the liquid. Discard the solids (you can keep these to make another broth). This is now your broth. This broth can be refrigerated in an airtight container for up to 5 days or frozen for up to 3 weeks. Reheat on stovetop to serve.
- When reheating the ramen soup I love adding tofu, soba noodles, Asian greens and coriander.
I love hearing from our Manly Co-Op family, so contact me on Instagram if you have any questions: @MissSusanM