Turmeric~Miso Chicken Soup

Lately, I find myself getting in turmeric wherever I can. After a couple weeks of feeling like I was teetering on a cold this winter, I found myself slurping miso and turmeric together often. Miso, which is just fermented soy, is a classic Asian staple- perfect for broths. Unlike my old pal, Tofu (sorry old buddy), miso is a fermented soy, giving it some healthful properties such as probiotics too.

While this combo may not seem a natural one, it’s actually quite lovely- the earthy tones of turmeric mesh wonderfully with salty miso. Me so like. (Meh, I’m no good at that pun thing.)

I’m crazy for baby shiitakes. They’re small- perfect for little nibbles- and meaty. If you prefer, use regular whites, crimini, oyster, or whatever you have on hand. Bok choy is fab cause it’s crunchy and leafy all in one. A decent sub would be kale, if preferred, or cabbage would work too. Point is, a little green is good here. 🙂

If you’re not a soba fan, you could go grain-free all together, or toss in some rice at the end instead. I think the soba adds a fun little ramen-like twist, but that’s the beauty of home-cooking… you can make it however your hungry heart desires. ♥

If you follow my page, you know I’m crazy for breakfast soups! Take your dinner, put an egg on it (fried, boiled, poached, whatever), and you have yourself a healthy brecky to start the day! Breakfast has no rules. 😉

Just look up the word “turmeric” and you’ll find a plethora of positive health benefits. It seems the list is never-ending. I love “Golden Milk” and drink add turmeric to my teas often too. I try to get it in wherever I can. (See some of the many benefits here or here.)

When you look for miso, look for a high-quality one without MSG or GMO’s (obvious, but worth the note anyway). It’s fermented soy: sounds gross- tastes good. (Read more about fermented foods on Mark’s Daily Apple, or any other trusted source you like.)

As for soba, those with gluten-allergies want to be careful as some soba factories also process wheat… there are some companies out there though who are clean machines (like THIS one). Otherwise, buckwheat, despite its name, is totally wheat-free.

makes approx four servings

INGREDIENTS

1 – 1.5 lbs chicken, bone-in skin-on preferred (approx 2 cups cooked)

1/2 cup chopped yellow onion

1/2 cup chopped carrot

2 cups baby shiitake mushrooms

2 cups chopped bok choy

1/2 cup chopped green onion

1/4 cup chopped cilantro

1 tbsp minced garlic

1 tbsp fresh grated turmeric (or 2 tsp ground)

1/4 cup miso paste (see note above about quality)

1 qt chicken broth (good quality low sodium or homemade)

1 tbsp olive oil

1 package soba noodles (see note above about gf)

optional garnish: cilantro and pea shoots, sprouts, or microgreens of some sort

DIRECTIONS

Chop onion, carrot, mince garlic, grate turmeric, and halve any large mushroom, if needed

In a large pot (one with a lid), heat oil over medium heat,

then add all of the above prepped ingredients, as well as miso paste

Saute for a few minutes, stirring every so often, to begin building flavors

Add the chicken broth and chicken (with the bones and skin- they’ll add nutrients and flavor!)

Immerse chicken in liquid as much as possible

Cover, low heat, and cook for approx 30-40 minutes

(In general, the longer soup steeps, the more flavor it’ll have… though once that chicken’s done, you can technically begin devouring)

Remove the chicken, let cool to touch, then shred- discard skin and bones