Being sick is the worst. Especially for people like me, those who don’t quite know what this thing called “rest” is. I’ve been in bed with the stomach flu for over a day now, finally feeling well enough to sit up and type a post. My diet for the last 36 hours has been non existent. The only things that I have kept down are vitamin water, a few crackers and a lollipop. But as I slowly emerge from this awful sickness, I crave something comforting to my belly. The last time I felt this way was when I was pregnant. There were only a few things that could settle my stomach during that time, one being this miso noodle soup. I created this soup at the beginning of my pregnancy to help get a little substance into me. Ever since then, it has been my go to food for all tummy troubles. Perfect for right now, so I had to snap a few quick pictures and share it with you.
This miso noodle soup is so easy to make. My husband, who is taking care of me, all the kids, plus everything that needs to be done around the house, whipped it up for me in no time. Maybe it’s the combo of salty with a touch of sweet from the miso, or maybe it’s the noodles that settle my belly. Whatever it is, this soup is magic when it comes to healing your stomach. And the sooner I heal, the faster I can squeeze my littles again. It’s been torture having to stay quarantined, seeing my boys hang at my doorway asking when mommy can play again, seeing the baby reach for me but not being able to hold him. I’m sure one day back into the whines and tantrums that is mom life I’ll crave this alone time again, but for now the grass is greener with my kids, so I’m sipping soup as fast as my belly will let me so that I’m up and at it sooner than later.
Getting your health back is hard to do when you don’t have a taste for food. And vegetables aren’t exactly the first thing you crave when you’re feeling sick. But in order to get strong and healthy, some sort of nutrient is necessary. That’s where I find bok choy comes into play. It’s mellow and light, and doesn’t irritate like other veggies might. Yet it’s full of essential vitamins and nutrients. Since it’s so light, it takes on the flavor of whatever you cook it in. This broth is the perfect complement.
So what’s your go-to when you’re feeling sick? Here’s a great resource by Kathy of Healthy Happy Life. Thankfully, being sick is a rare occasion for me, but it’s always good to have a resource. As it is to have an easy and quick recipe because energy to cook is not exactly something you have when you’re down with a cold. But really, this miso noodle soup is perfect for any time you need a quick dinner. So put it in your back pocket, or make it now. It only takes a few minutes! I love hearing your comments on my recipes, so leave me one here, find me on Facebook or tag me on Instagram at veggiesdontbite #veggiesdontbite so I don’t miss it! Tell me when you made this and if it helped you as much as it helped me. What kind of noodles did you use? I’m always looking for a good noodle!
- 2 heads baby bok choy
- 1 tablespoon chickpea miso paste
- 2 cups hot water
- 2 tablespoons Tamari or soy sauce for non gluten free version
- 2 tablespoons Mirin rice cooking wine
- 1 package precooked Asian noodles of choice
- 1 package tofu optional, omit for non soy version
- Wash and chop bok choy. Mix miso and 1 cup of the water in a small bowl until dissolved, you may need to use your fingers or a whisk to get all the chunks to smooth out.
- Add bok choy to a sauté pan, then add miso/water mix, the rest of the water, Tamari and Mirin. Cover and cook for 3 minutes.
- Add noodles and cook until noodles soften and separate and bok choy is just soft. If using tofu, rinse, cube and add to pan. Turn off heat and serve.
Tips to prep ahead: Wash and chop bok choy. Cut tofu and cook noodles if not using prepackaged cooked ones.