In Ayurveda, turmeric and ginger are valued for their therapeutic effects. They aid the body in balancing and naturally healing itself. When my immune system is being tested this is my go to! A bowl of this restorative ginger-turmeric broth is so nourishing and warm, I immediately feel that I’m doing something great for my body to recover.
Once the broth is prepped, its versatility allows me to add what I crave the most in noodle soups. I usually go for mushroom and greens but bok choy, broccoli, eggplant, shredded chicken and carrots also make great additions. This soup is so delish that you’ll find every reason to make this, even if you’re not feeling under the weather. Give it a try!
INGREDIENTS:
- 4 cups filtered water
- 4 cups veggie broth
- 1 8oz package of Eden Buckwheat Soba Noodles
- 1 can chickpeas
- 2 handfuls of kale, stems removed
- 1 cup of shiitake mushrooms
- 1 medium red onion, diced
- 1/4 cup cilantro, chopped
- 1 tablespoon freshly grated ginger
- 2 tablespoons garlic, finely chopped
- 2 tablespoons avocado oil
- 2 teaspoons ground turmeric
- 1 teaspoon cumin powder
- 1 teaspoon apple cider vinegar
- 2 teaspoon salt
- 1/4 teaspoon cayenne powder
DIRECTIONS:
- In a large pot or dutch oven, saute onion in 1 – 2 tablespoons avocado oil over medium heat for 5 minutes until fragrant and golden. Add ginger, garlic, and turmeric powder and saute for 2 – 3 minutes until the garlic is fragrant and golden. Add cumin and continue to stir for another minute.
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Add water, stock and salt. Bring to a simmer. Add apple cider vinegar and cayenne powder. Taste and adjust salt and spice level to your liking. This makes a flavorful base to add what you like.
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Separately cook buckwheat soba noodles. Drain and set aside.
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While noodles are cooking, add shiitake mushrooms, chickpeas, and kale to the broth and simmer for 5 minutes, stirring frequently.
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Toss cooked noodles in the broth mixing all ingredients together. Serve in a bowl and garnish with fresh cilantro and black pepper.