Featured Ayurvedic Recipe: Tofu Noodle Soup
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Tofu Noodle Soup
Ingredients:
1/2 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped carrot
2 tbsp chopped fresh parsley or fresh cilantro
1-3 tbsp olive oil or ghee
4 cups vegetable broth (homemade if possible)
4 cups water
1/2 cup Asian tofu
1.5 cups dried noodles
1/2 tsp fresh turmeric or 1/4 tsp ground turmeric
1/2 tsp fresh ginger
Garnish with salt and pepper
Directions:
1. Heat oil over medium heat and add onions, carrots, celery and sauté until softened.
2. Add parsley or cilantro, fresh ginger and fresh or ground turmeric and cook another 1-2 minutes.
3. Then add broth, water, tofu and turmeric (only if using ground and not fresh) and bring to a boil.
4. Once boiling, cover and lower heat to simmer for 15-20 minutes.
5. Then return to a boil and add noodles and cook until tender (remember they will absorb a lot of excess water/stock so you can always boil separately).
6. Season with salt and pepper before serving.
Doshic Considerations
This Ayurvedic Tofu Noodle Soup recipe can be tailored to any dosha by following the recommendations listed below.
Vata should use 3 tbsp ghee or olive oil; can use parsley or cilantro; should only have tofu in moderation so omit when having frequently; and can use up to 1 tsp of Himalayan pink salt.
Pitta should use 2 tbsp ghee or olive oil; should use cilantro instead of parsley, but can have parsley in moderation; and can use up to 1/2 tsp of Himalayan pink salt.
Kapha should use 1 tbsp or less of ghee or substitute sunflower oil; can use parsley or cilantro; should only have tofu in moderation so omit when having frequently; and can use up to 1/4 tsp of Himalayan pink salt.
