Recipe: Miso Soup with Tridoshic Vegetables

I had forgotten how much I love miso and rice noodles until I made this on the fly the other day from what was in the fridge. If I was being an especially good Ayurvedi I would have used brussel sprouts rather than cabbage as cabbage is more of a spring food than a winter food. All in all, this recipe is fairly tridoshic and won't upset any one dosha too much. I also sprinkled a touch of fennel and turmeric powder on this once it was finished, yum! 

1/2 a zucchini, sliced very thin

3 stems of asparagus, tough ends snapped off then chopped into 3/4 inch pieces

handful of thinly sliced chinese cabbage

2 t sesame oil

1 large clove garlic

rice noodles

2 1/2 -3 c water

white miso to taste

cilantro, chopped 

pepper

bragg's amino acids

In a pot, bring water to boil then down to a simmer. In a medium pan, heat oil over medium heat then add garlic. Stir, then one minute later add zucchini and asparagus and sautee stirring occasionally until zucchini starts to brown. While zucchini and asparagus cook, add rice noodles (less than you think you need) in boiling water, stir. Once vegetables are done, combine vegetables from pan with pot of noodles and add cabbage. Stir and simmer until vegetables are tender. Remove from heat. Add miso to taste by first mixing miso in small cup of water then adding to pot so that miso disperses well. Serve and top with cilantro, pepper and a touch of bragg's liquid aminos. Slurp happily :)

• Vata: Good. Omit cabbage. 
• Pitta: Substitute fresh ginger for garlic, olive oil for sesame oil. Omit braggs. 
• Kapha: Good. Substitute carrots for zucchini. Top with a pinch of dry ginger.