Thai Miso Soup

Miso is a Japanese word that means "fermented beans," so it has loads of good bacteria. In addition to its probiotic properties, miso is a great source of copper and magnesium and a good source of Vitamin K, protein, zinc, phosphorus, dietary fiber, and omega-3 fatty acids. But just like other probiotic foods, you can't add miso directly into boiling water without killing the good bacteria. You have to wait for the soup to cool a bit and then stir or whisk in the miso.

Ingredients

2 ounces Rice Noodles uncooked
⅔ cup Carrot shredded
⅔ cup Mushrooms chopped
⅔ cup Red Bell Pepper julienned
1 cup Raw Shrimp peeled and chopped
6 tablespoons Coconut Cream
1 teaspoon Ginger grated
1¾ tablespoons Red Curry Paste
6 Basil Leaves fresh (use ½ for the first part)
2 teaspoons Miso Paste heaping
2 tablespoons Crushed Cashews

Instructions

Bring 6 cups of water to a boil.
Place the noodles, carrots, red pepper, shrimp, coconut cream, ginger, curry paste, and 1/2 of the basil in a pan and bring to a simmer.
After 10-15 minutes (when noodles are cooked), remove from heat.
Mix the miso paste with 1-2 tablespoons of slightly warm water in a small bowl to make a slurry.
Once the soup has cooled to about 115 F, add the miso slurry and stir. The soup must be cooled and only slightly warm to preserve the probiotics. Then top with crushed cashews and the rest of the basil.