Recipe: Miso Noodle Soup

Miso is a thick paste that is a fermented food made from soy beans, rice or barley. Fermented foods improve digestion, restores the proper balance of bacteria in the stomach, increases the vitamin content and also helps us to absorb the nutrients from the food we are digesting.
Last night we created our own recipe for this Soup and it turned out so good that I wanted to share it with you.

Miso Noodle Soup
serves 4
Ingredients

5 cups hot Water
4 tbsps. dark or red miso (or to taste)
1 tbsp. Better Than Bouillon base, Mushroom flavor
3 organic scallions, thinly sliced
2 Crimini Mushrooms sliced
2 handfulls of fresh Shiitake Mushrooms
1 large handfull of raw Spinach, chopped up
Organic Dried Udon Noodles *
(you can also add chunks of tofu if you like)

*(our package was divided into three bundles, we used one bundle and it made a HUGE amount of noodles)
Directions
Bring water to boil and add Udon noodles. While they are cooking add Miso paste and Better Than Bouillon base to the pot, the Miso needs to be mixed into the water until it dissolves (Add the tofu now if desired). Add scallions, mushrooms and spinach.
As soon as the noodles are cooked and the mushrooms are the desired tenderness, the soup is ready to eat.

This soup cooks quickly and I think it is a really great replacement for traditional chicken soup when you feel under the weather. Try it out and let me know how you like it!