Every year I watch the Academy Awards. Translation: every year I fall asleep while making fun of the oscars. So why do I watch? Why does anyone want to watch overpaid celebrities parade down a piece of red carpet, stuffed into sparkly gowns and tuxes while the paparazzi clicks away and scary Joan-Rivers-types ask “What are you wearing?” Do I really care about who wins best actress- or even worse, best dressed? Nope, not at all. But I put it on anyway because I somehow feel like I’m skipping christmas if I don’t. It’s ridiculous. This is similar to how I feel about 99% of the Olympics. I like to watch the equestrian show jumping, which is minimally covered (or sometimes not at all), so in the end I usually see more of Michael Phelps than horses. Or even better, I get the privilege of watching a Ryan Lochte interview.
But I digress. Back to the glitz and glam of the oscars. Oh I’ll be watching, decked out in my finest yoga pants and hoodie, hoping that my girl crush, Jennifer Lawrence, picks up a golden statue. But the best part is, while I sit on my couch with my furry children snuggled up next to me, I can indulge in the ultimate winter comfort food…vegan chicken noodle soup. Don’t worry, there isn’t any weird vegan chicken in this recipe, but sadly, I didn’t think that “miso noodle soup” would bring back as many golden childhood memories as “chicken noodle soup”. In this recipe, I omit the dead bird and add delicious ingredients like collards, miso, and ginger. This is the perfect winter soup, and even better for those days when you’re feeling under the weather. Ginger and garlic are a match made in heaven, not just for their taste and good looks, but for their antibacterial, antifungal, and anti-inflammatory properties that will kick that sickness right out of your body. This recipe is gluten free, soy free, nut free, animal free, and guilt free…hooray!
Not Your Mom’s Chicken Noodle Soup
1 small yellow onion, thinly sliced
2 carrots, peeled & thinly sliced
2 stalks celery, thinly sliced
4 cloves garlic, smashed & chopped (I use the side of my knife to smash the garlic, or you can use a garlic press)
1 inch knob of ginger root, peeled & grated
1 bay leaf
4 cups stock (homemade or Imagine No-Chicken Stock) + 2 cups water
1 small handful of spaghetti noodles or noodle of choice, broken into thirds (I recommend Jovial brown rice spaghetti)
1 handful or about 4 large collard leaves, ribs removed and leaves stacked, then chiffonnade into thin ribbons
2 T dark miso (I recommend South River Miso 3 Year Barley)
Sea salt & fresh black pepper to taste
In a soup pot, heat oil over low to medium flame and add onion. Stir and allow to cook for a few minutes, or until soft. Add carrots, celery, garlic, grated ginger, & bay leaf. Stir to incorporate ingredients, then pour in stock and water. Raise flame and bring soup to a boil. Add noodles and cook for 2 minutes, then lower flame to a lively simmer and add collard ribbons. Allow soup to simmer for another ten minutes, or until noodles are cooked (cooking time will depend on what kind of noodles you’re using). Turn off flame. Dip a glass into the soup and remove a little bit of broth. Combine miso with the broth and mix until miso has broken down and become incorporated. Pour miso mixture into soup, stir, and season with salt and pepper. Ladle into bowls and serve to 4 overpaid unicorns wearing Stella McCartney gowns and Neil Lane diamonds.