Although spring on the horizon, there’s still some potentially cold remaining weeks of the year. Here is a yummy soup to help keep you cozy. But chilly weather or not, I enjoy making soups year round, but especially during the winter. The soup I am going to share with you today is My Savory Cinnamon Noodle Soup.
You may be thinking to yourself, “Cinnamon in soup?!” In the Western world, we generally associate cinnamon only with breakfast foods and sweet treats, but in parts of Asia, it’s also used in savory soups and other dishes. When I was in Thailand doing some cooking classes a few years back, my teacher showed me how to put cinnamon in soup, and I found it surprising and delicious. Plus, cinnamon has some anti-inflammatory properties and helps maintain blood sugar levels.
When I was traveling in Sri Lanka this past summer, I got to speak with a local about the amazing cinnamon trees they have there. You can check out that video here. This is a interesting new way to start to incorporate cinnamon into your life!
This soup is super simple, and therein lies its beauty. It is easy for your body to digest and absorb nutrients. The mushrooms add an earthy quality to it and it will warm your throat’s energy and your whole body from within.
Onto the recipe…
- 3 1⁄2 ounces rice noodles, soaked for 20 minutes
- 2 cups low-sodium vegetable broth or filtered water
- ⅓ cup sliced baby bella (cremini) mushrooms
- 1⁄4 cup sliced carrots
- 2 tablespoons diced scallions
- 1 medium clove garlic, peeled and minced
- 3⁄4 cup chopped bok choy or kale
- 1 tablespoon organic tamari (preferably low sodium)
- 1⁄2 teaspoon ground cinnamon Pinch of red pepper flakes
- 1 tablespoon minced fresh cilantro
- Heat the vegetable broth in a medium saucepan over medium heat. Add the mushrooms, carrots, scallions and garlic. Bring the vegetables to just under a boil, and then reduce the heat to medium-low and simmer, covered, for 3 minutes. Next, add the bok choy, tamari and cinnamon and simmer, covered, for 2 minutes.
- Drain the rice noodles, add them to the soup and cook for about 5 minutes. Remove the saucepan from the heat and stir in the red pepper flakes. Ladle the soup into individual bowls and garnish each bowl with cilantro. Serve at once.