I have been on a major soup kick in the past few weeks. This winter hasn't been particularly cold but soup has really been a staple in my kitchen. Perhaps it has to do with the way it warms the body from the inside out or the way in which the flavors linger in the air while cooking. Either way, I adore having a huge pot of soup available and it makes for easy eating throughout the week.

Soup is particularly great because it packs a powerful punch of vegetables and antioxidants and can in fact be quite healing. This particular soup is filled with cold fighting foods and balancing elements. Garlic is a natural anti-fungal and kills bacteria in your system as well, ginger is anti-inflammatory and boosts your immune system and miso improves digestion and is a natural probiotic due to its fermented state.

In truth, I eat very little pasta, hardly any really and this soup does not need the udon noodles to make it delicious but as I was looking through the grocery shelf for some great veggies to add I couldn't pass up those thick, chewy noodles. In order to make the soup gluten free you could add rice noodles or quinoa as well.

I hope that this soup makes you feel like $100 and warms you up as winter continues to make its rounds. Enjoy and healthy eating!

Healing Ginger and Garlic Miso Soup with Udon Noodles

8 oz container of mushrooms (I used Baby Bella but any will do)

2 tbs Olive Oil

2 large Carrots, sliced

4 large Cloves of Garlic, chopped

2 in Ginger, minced

2 cups Baby Spinach

4 Scallions, white and light green parts chopped

1 package of fresh Udon Noodles

2 heaping tbs Miso Paste dissolved in 6 cups warm water

Pink Himalayan Sea Salt to taste

In a large pot heat the 2 tbs of olive oil over medium high heat before adding the carrots and mushrooms. Saute until the mushrooms are slightly brown then add the ginger, garlic and scallions (reserve a little for garnish) stirring to combine and cooking until fragrant and softened. Dissolve the miso in 6 cups of warm water before adding to the pot, bring to a boil before reducing to simmer, covered, for 20 minutes. Add the spinach and udon noodles, cooking for another 2 minutes until heated through. Add salt to taste. Ladle into bowls and top with extra scallions and a dash of chili sauce for heat if desired. Enjoy!