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Ginger Miso Ramen Bowls with Kelp Noodles

 

Ginger Miso Ramen Bowls with Kelp Noodles

by Joyce Jerome, Natural Foods Chef

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The miso ginger broth will warm your insides while also providing beneficial probiotics and an immunity boost.
Both miso and ginger contain medicinal properties that can help reduce muscle pain and soreness, reduce nausea and fight common winter colds.
Miso is rich in vitamins b12 and zinc, these vitamins are important to women’s health. They have an important roll on running the metabolism, preventing fatigue and assisting cognitive functions. In fact most women are deficient in these two vitamins, get your daily dose by making this bowl at home!

Kelp is a sea vegetable in the sea weed family. Very easy to use. It has a crunchy noodle like texture. It is essentially flavorless and low in calories making it the perfect filler.
So why use it? Well it has some impressive health benefits……
Kelp is a natural source of iron, ,anganse, calcium, copper, zinc, riboflavin, niacin, thiamin, vitamins A, B12, B-6,C, K, omega 3 fatty acids. Good amounts of fiber to keep you full. Kelp also contains ample amounts of iodine. Iodine is a key component of the hormones made in the thyroid gland . It supports thyroid functions and assists in the production of healthy hair, skin and nails.

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`This warming bowl is the perfect dish to enjoy on a cold winters day, after a run or even for a day when your feeling a little blah.
This dish can literally lift your spirits and clean you of any brain fog or stress. Plus it’s so easy and fun to make.

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Feel free to enjoy this bowl as a snack or as a meal by adding proteins such as tofu, eggs, chicken, or beans.

Ginger Miso Ramen Bowl with Kelp

~For the broth:

1/2 package kelp noodles
4 cups filtered
4 inches ginger, cut in slices
3 cloves garlic, smashed with back of knife
3-4 Tablespoons organic white miso paste
1teaspoon gluten free Tamari
2 scallions (white and light green parts), sliced thin on diagonal
Swiss chard, cleaned and roughly chopped

~Instructions:

In medium sauce pan, boil water, ginger and garlic
In the meantime rinse kelp noodles under cold water. Using a scissor or knife cut noodles into smaller pieces so they are easier to eat. Set aside
Once water is boiling, lower down to a simmer and remove ginger and garlic.
In a small bowl whisk some water with miso paste. (This will ensure there are no clumps of miso).
Add miso, tamari and scallions and Swiss chard to pot and simmer for 5 minutes more.
To assemble:

Divide kelp noodles into serving bowls, pour miso ginger broth over noodles. Place veggie toppings neatly along the edges of the bowl. Put your egg or protein of choice in the middle. Drizzle and shake gomasio, kelp and sesame oil on top.

~For the toppings
Feel free to use any of your favorite toppings. Below I’ve listed the ones I used for my bowl

Soft boiled egg
Butternut squash, cubed and roasted
Raw zucchini, carrots and radish
Scallion, green and white part thinly sliced
Toasted nori
Toasted sesame seeds
Kelp flakes Toasted sesame oil

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