Breakfast of Champions - SOUPS on!
Why Soup or Broth is the Perfect First Meal of the Day
In Chinese Medicine, mornings are all about warming and awakening the digestive fire which is why starting your day with something gentle and nourishing sets the tone for energy stores, mood, and metabolism all day long.
Benefits of soup first thing in the morning:
Warms the Spleen & Stomach – the spleen and stomach are the earth element’s digestive powerhouse. Warm broth gently awakens digestion instead of shocking it with cold foods like yogurt, smoothies and juices.
Hydrating & mineral-rich – supports healthy fluids and joint lubrication after a night’s rest.
Calms the nervous system – warm, savory foods anchor the body and reduce anxiety or restlessness.
Supports detox pathways – drinking a nutrient dense, mineral rich broth first thing is ideal for the detox pathways since you body has been naturally cleansing and rebuilding.
Easy to digest – gives your gut a gentle start, especially helpful if you’re experiencing bloating, sluggish digestion, or hormonal transitions.
Try this morning miso broth with scallions, greens and chicken bone broth. Shitakes are added for immunity and tofu for sustenenance.
Your morning soup is perfect food medicine for your digestion, mood, and your vital energy, known as Qi. Soup IS good food!
Spicy Miso-Coconut Broth Noodles
Prep Time: 15 minutes | Cook Time: 15 minutes | Total Time: 30 minutes | Serves: 4
Ingredients
2 tablespoons coconut oil, olive oil or ghee
6 cups sliced shiitake mushrooms
6 garlic cloves, chopped
2 medium shallots, chopped
1 (1-inch) piece fresh ginger, chopped or grated
¼ teaspoon red pepper flakes
6 cups chicken bone broth or vegetable broth with a piece of kombu for vegetarian version
1 (14-ounce) can full-fat unsweetened coconut milk
¼ cup tamari or low-sodium soy sauce
¼ cup white miso paste
2 to 4 tablespoons chili paste, to taste (like gochujang or Thai red curry paste)
2 cups fresh baby spinach, chopped
1 tablespoon toasted sesame oil, plus more for serving
Thinly sliced green onions, for serving
Directions
Make the broth.
Melt the ghee/coconut oil in a large pot over medium-high heat. Add the mushrooms, garlic, shallots, and ginger, and season with red pepper flakes. Cook, stirring, until fragrant and beginning to soften, about 7 minutes.Add liquids and seasonings.
Pour in the broth, coconut milk, and tamari. Add the miso and chili paste, whisking until smooth. Reduce the heat to low and simmer, stirring occasionally, until the flavors meld, about 10 minutes.Add greens.
Stir in spinach, and toasted sesame oil. Cook until the noodles are hot and the spinach wilted, 1 to 2 minutes more.Serve.
Ladle the broth and noodles into bowls. Top with green onions and an extra drizzle of sesame oil.
