Ramen is a right of passage. College kids and all budget-shoppers alike have immortalized the gangly noodles as a convenient, scrumptious and slurp-able dish.
Since moving to LA and enjoying samplings of the buckwheat noodle bowls peppered across Koreatown, I’ve really come to love the strong role ginger plays in these hot pots and soups.
If you want a quick recipe with the sentimental goodness of chicken stock and the slurp of unnecessarily long noodles without the grains, I have just the thing.
Ginger, turmeric soup with long, grainless zucchini noodles.
I was full-force paleo (minus fruit) for about 6 months, but I found that I was feeling pretty heavy and beat because I was relying too much on meat and nuts. My body was struggling with too much acidity.
I’ve cut back on nuts and meat, pumped up the veggie intake and re-incorporated gluten-free grains into my diet. But as I’m only just getting out of the woods as far as healing my leaky gut, I’m still taking it easy on the carbs; particularly grains.
Either way eating a giant bowl of noodles is probably not a great idea when you’re watching sugar, carbs and blood sugar. Having a nice big bowl of veggie-centric soup and sometimes a nice slice of home made spelt bread? That’s perfect.
Ginger reduces inflammation, stimulates and soothes the digestive system and for those looking to kill Candida, it’s a powerful natural anti-fungal. Turmeric is king of anti-inflammatory foods, and adds a nice golden color and grounding flavor.
Zucchini makes a great noodle because it’s got such a neutral taste and it’s even faster than regular noodles go as far as actual cook time. You really just need to warm them through.
Stress and simply not taking time to enjoy life can actually inhibit physical healing, and this soup is one little tool to help wake up your senses, take a moment to enjoy pleasure and nourishment. It’s spicy, but not anywhere near painful. It soothes your nerves and stimulates your digestion.
All of these things including experiencing pleasure, relaxing and enjoying the taste of your food, are healing methods in and of themselves. We’re very complex beings with varied needs, and I’m proud to say that this soup is a huge contributor to many of those.
I hope this soup wraps you in comfort, and that you eat it up with gratitude for all the good it’s doing your body and soul. And of course for me, since I came up with the recipe 😉
- 1 Tbs oil (olive, coconut oil or ghee)
- 1 Sweet onion thinly sliced
- 1 Leek thinly sliced
- 2 Zucchini spiralized
- 4 Cups bone broth
- 2 cloves garlic minced
- ½ inch knob ginger shredded
- 1 (or 2) tsp turmeric
- 1 (or 2) tsp ground ginger
- Pinch of cayenne
- Slice and clean leeks
- Heat oil in a big pot
- Slice and add onions and leeks
- Cook until translucent about 10 minutes
- Add bone broth, spices garlic and ginger
- Let simmer for 10 minutes
- Add the spiralized zucchini and let it heat through for 5 minutes