It’s officially carnival season in New Orleans, and while I’m preparing for plenty debauchery, I’m also preparing for the much needed detox starting Ash Wednesday. This soup is packed to the brim with detoxing components that boost the immune system, promote circulation and improve liver function. Goodness knows I’ll be needing that.

Alright, we’re starting off with two notorious detox ingredients. Since ancient times, people have been taking advantage of garlic and ginger’s healing qualities, and who am I to break tradition?

Mince the ginger and slice the garlic into thin rounds.

Add them to a large pot with a bit of oil. Stir until they are very aromatic and slightly browned. I’m basically in love with any recipe that turns my kitchen into a magical scent factory. There’s no better feeling than my roommates walking through the door and saying, “Oh my god it smells SO good in here.”

Next add a whole cup of kimchi (homemade if possible). Kimchi is full of beneficial bacteria and probiotics. These happy microbes are great detoxers because they help repopulate your gut flora and promote healthy digestion.

Add 6 cups of water and bring to a boil, then reduce the heat to a simmer. If you taste the broth now it will be pretty flavorless, but don’t worry. We’ll be adding miso later, but boiling miso for too long can eliminate some of the detoxifying health benefits.

Stir in a squeeze of honey, honey.

I knew I wanted to add some greens to this soup, and decided on bok choy. It ties into the asian theme of the other ingredients, and is full of vitamins, antioxidants, and phytonutritients to help get back to feeling tip top.

Cut each leaf in half. This just makes it more manageable in the soup.

The soup should be simmering by now, so toss the bok choy in and let it wilt.

Finally time to flavor the broth with miso. I’m using white miso because it’s the mildest in flavor. I still want the kimchi to DJ this party.

Mix the miso paste with equal amount of water and stir to combine.

Turn off the heat and stir the miso mixture into the soup until it is cloudy. Season with desired amounts of soy sauce, sriracha, and lime juice. The miso is a salty component, so taste the broth before adding soy sauce, or add in small increments.

Scoop some cooked brown rice noodles into a bowl and ladle the soup over them.

Garnish with scallions, diakon radish and lime. Let the detox begin!

Mardi Gras Detox Soup

Serves: 4

Level: East

Ingredients 

1 T olive oil

4 cloves garlic, thinly sliced

2 T minced ginger

1 cup kimchi

6 cups water

1 T honey

1 head bok choy, leaves cut in half

3 T miso paste

3-5 T water

4 servings cooked brown rice noodles

Soy sauce, sriracha, and lime juice to taste

Lime, scallion, and julienned diakon radish to garnish

In a large pot, add olive oil over medium heat. Add ginger and garlic and cook until fragrant and slightly browned, stirring occasionally. Stir in kimchi. Add water and bring to a boil. Reduce to a simmer and add bok choy. Combine miso paste and water in a small bowl. When bok choy leaves have wilted, turn off the heat and stir in miso paste mixture.

Season with soy sauce, sriracha and lime juice. Serve over brown rice noodles and garnish with lime scallion and radish.

Enjoy the healing powers of plants 🙂