Healing Noodle Soup
I love a good, brothy, healing soup. With carbs. And greens. Ooo, and mushrooms! This hits the tum just right. But let's talk ginger, k?
Ginger is one of the world’s oldest and most popular medicinal spices. It is known to greatly aid in digestion and assimilation and is widely regarded to help prevent colds, flu, motion sickness, and vertigo. Ginger can also help to alleviate menstrual cramps, nausea, heart burn, migraines, sore throats, exhaustion, fatigue, and constipation and it is great in providing relief from the stomach flu and food poisoning.
Ginger also contains potent anti-inflammatory compounds called gingerols and is a powerful painkiller which makes it especially beneficial for those who suffer with joint, muscle, and nerve pain. Ginger has incredible immune-boosting and germ fighting abilities and has even been shown to help provide protection and relief from E.coli, Staph infections, and Candida albicans.
In ancient times, ginger was highly regarded as a spiritual cleanser and used before and during holy days as a way to awaken and purify the body, mind, and spirit. Fresh ginger is one of the most potent ways to receive its health benefits. Try making a liter of ginger water or tea everyday by adding freshly grated ginger in water and let steep for 10-20 minutes. Adding some raw honey and fresh squeezed lemon juice will enhance its flavor and add to its protective and healing properties.
Fresh ginger is also excellent juiced with apples and celery for an energizing and immune boosting drink. Using fresh ginger in any of your cooking or preparing of food will also provide healing benefits and should be added whenever possible.
If you find fresh ginger too strong for your liking, then try using ginger in powder, capsule, tea, or tincture form that can be found online or in your local health food store.
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8 oz. sliced mushrooms
1 tbsp. avocado oil
4 green onions, finely chopped
1 inch fresh ginger root, peeled and minced
4 cloves of garlic, minced
8 cups of low sodium vegetable stock
3 tbsp. coconut aminos
2 tbsp. rice vinegar
3/4 tsp fine sea salt
4 heads of baby bok choy, washed and chopped
Heat a deep pot over medium heat. Add the mushrooms to the dry pot and sauté for 5-10 minutes, or until the water has released and they have a slight char.
Move the mushrooms to one side of the pan and add the avocado oil to the other side. Add the onions to the oil and fry, gradually adding the mushrooms back in. Sauté for 2 minutes, add the garlic and ginger and sauté for another minute. Add the stock, coconut aminos, rice vinegar, and sea salt. Bring to a boil, and the reduce to low and simmer for at least 30 minutes but ideally for an hour, uncovered. At the end of the cooking time, add the bok choy and stir to combine. Simmer for 2 minutes and remove from heat.
In a separate smaller pot, cook the ramen according to the package directions. Once cooked, strain and add to a deep serving bowl.
Top the noodles with plenty of mushrooms, bok choy, and yummy broth. Add chopped green onions, hot sauce, or some of my Crispy Garlic Chili Oil and enjoy!