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It’s nice to start the new year on a healthy foot, but we’re kind of over the restrictive diets that January is typically known for. That’s why we’re whipping up this restorative miso noodle soup from Kelli Foster’s new cookbook, The Probiotic Kitchen. It’s light and gut-friendly, yes, but it’s also cozy, easy and delicious.
“Inspired by the calming, nourishing power of classic miso soup, this version gets a hearty upgrade with soba noodles, meaty mushrooms and spinach,” Foster writes. Voilà, a more filling dish without too many extra steps.
“The recipe calls for white miso paste,” she continues, “which has a subtly sweet and mellow flavor, though any variety will work well here.” Just remember that the darker the miso, the more intense your soup will taste.
To retain those good-for-you probiotic benefits, the miso is stirred in right at the end of cooking…and just like that, you’re in noodle-soup heaven.
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