Made THE most comforting miso-ginger soup for my ‘morning’(all day) sickness. If I’m going to have soy products, I stick to tempeh or miso. However, TODAY I am oh so grateful for tofu. Bland, simple, neutral tofu 🙏🏽 And, I kept this down. Woohoo! All I could think about ingesting today was green juice, smoothie and ramen! 🍜 So I opted for creating a healthier version of packaged ramen. I cannot wait until I can be back on the raw-food kick, but until these aversions go away, I’m sticking to primarily raw with some cooked. Pregnancy is all about intuitive choices and HEALTHY, intuitive eating. Recipe ☞ 1-2 cups Millet and brown rice ramen noodles, 4 cups filtered water (we use @berkey_filters), 3-4 heaping Tbsp. Dark miso, 1/2- 3/4 cup firm tofu that’s been cubed and marinated in coconut aminos, chopped scallions or long-green onions, 2 nori sheets (cut in pieces), 1 tsp. fresh ginger root, grated. These are rough estimates for measurements, so add or subtract as you’d like for desired flavor. By the way, this makes a LOT of soup. So grateful for its warmth. Full of protein, calcium, iodine, zinc, b-vitamins, magnesium, and antioxidants (miso). Bring your water to a boil. While the water is boiling, prepare your tofu by chopping into cubes and marinating in liquid coconut aminos for 10 minutes. Once water reaches boiling, add your ramen of choice (I prefer Millet). Reduce to simmer and wait until the noodles are soft to remove from heat. Stir in remaining ingredients. Happy slurping, mommas 🤰🏻✨🌿 .
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