Grounding + Immune Protective Soba Noodles

An immune protective, grounding and nutrient dense soup enhanced with adaptogens like Reishi and He Shou Wu. Beyond their medicinal benefits, these healing tonics add a delightful flavor to the dish as well as a noticeable pick me up that you wouldn't expect from all soba noodle soups. You can use the suggested tonic herbs, or switch our for your favorite healing tonics that resonate with you in this moment. Play with it, and have fun integrating medicines into your meals. Enjoy! 




4 cups water
1 large carrot
1 leek
2 cloves garlic, whole and in the skin
4 radish
2 tsp He Shou Wu
2 tsp Reishi (or Cordyceps)
(*Or! Sub for Pau D’Arco for an anti-viral booster)
1/4 cup dried dulse seaweed
2-4 large pieces of kombu kelp
1/2 tsp toasted sesame oil
1 tbsp dried wakame*
1 green scallion
2 tbsp tamari
1 tbsp mirin
2 tbsp chickpea miso (or choice of miso)
1 package organic soba noodles
Tempeh* optional

*If you don't have all the seaweed available, trade for veggies of choice. As long as you can make a nutritive broth, it'll be an excellent combo with the tonic herbs.

1. Put the water and kombu in a small pot. Bring the water to a simmer over high heat and turn off the heat and let it steep for 10 minutes.

2. Remove the kombu. Slice the leek and carrot into small pieces, cut the radishes in half and add to the water with the garlic. Turn the heat back up to high and bring water to a boil, then turn heat down to a low simmer and steep for 20 minutes. Remove everything except the carrot and add the cordyceps, reishi and dulse. Turn off heat and steep for 10 minutes.

3. Remove carrot and strain liquid through a strainer. Return the hot liquid to the pot. Add tamari, mirin, sesame oil and dissolve the miso into the dashi stock. Season with salt and black pepper depending on how salty you like it.

4.Cook soba noodles following directions on the package. While the soba noodles are cooking rehydrate the wakame in a small bowl of room temperature water and slice the scallions in 1/8 inch pieces. When noodles are done, strain and rinse lightly under running water.

5. Pan sear some tempeh with coconut oil, ghee or choice of oil. This is optional, you can also sub for your choice of protein, mushrooms, or not. 

6. Put the soba noodles in bowls and ladle the soup over the top. Top with your choice of toppings. Delicious toppings that I recommend are: sauerkraut, kimchi,  sprouts, sliced cucumber, sesame seeds, etc. Whatever you like, get creative and have fun! When it is warm outside this dish is also delicious served cold; just chill the soup and immerse the soba noodles in ice water after cooking.



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