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Recipe: Mushroom Ramen Soup

We love this healthy ramen soup no matter what the season, filled with great for you ingredients and ready to enjoy in just under 20 minutes!

2 servings

5 ounces ramen noodles
1 ounce dried mushrooms (porcini, chanterelles, morels, etc.)
2 tbsp peanut or canola oil
1 shallot, minced
3 garlic cloves, minced
3 cups kale, rinsed and chopped
8 ounces fresh shiitake mushrooms, cleaned and sliced if the larger ones
1 cup chopped broccoli, bite sized pieces
4 cups low sodium mushroom or vegetable broth
1 tbsp soy sauce or tamari
1 tbsp fish sauce
1 tbsp hot chili oil
sliced green onion & fresh lime wedges for topping

Cook the ramen noodles: bring water to a boil and cook the noodles until they are soft. Drain and rinse with cold water to stop cooking.
In a measuring cup, combine 1 cup hot water with the dried mushrooms. Let them soak until soft about 10 minutes. Remove the rehydrated mushrooms from the water (keep this water) and coarsely chop.
In a soup pot heat the oil over medium heat. Add the shallot and cook for 2 minutes. Add the garlic and all the mushrooms. Sauté for 5 minutes, mixing throughout. Add the kale and broccoli, cook another 2 minutes.
Add the broth, reserved water from the dehydrated mushrooms, soy sauce, fish sauce and chili oil. Bring to a low boil then reduce to a simmer.
Add in the ramen and heat until hot. Season to taste.
Serve immediately with green onion and fresh lime wedges.

~ Marla Meridith

The Ultimate Chicken Noodle Soup

Nothing says winter more than a comforting bowl of delicious chicken noodle soup. This recipe will become your go-to favorite as soon as you try it!

6 servings

2 tbsp extra-virgin olive oil + another splash
1 medium onion, chopped
3 garlic cloves, minced
2 zucchini, cute into 1/2 inch cubes
2 medium carrots, cut into thin rounds
2 celery ribs, cut into 1/4-inch-thick slices
2 quarts low sodium chicken broth
1 tbsp freshly squeezed lemon juice
1 tbsp dried thyme or leaves from 4 fresh thyme sprigs
8 oz dried egg noodles (use the shape you like the best)
1 1/2 cups shredded roasted chicken
Kosher salt and freshly ground black pepper to taste
1 handful fresh flat-leaf parsley, finely chopped

Roast the chicken with this recipe: https://newmm2019.wpengine.com/perfect-roast-chicken/
Heat the olive oil in a large soup pot over medium heat. Add the onion and garlic, cook for a few minutes until fragrant and translucent. Add another splash of olive oil, the zucchini, carrots and celery. Cook for another 5 minutes, stirring throughout. Once the veggies have softened a bit stir in the broth, lemon juice and thyme. Raise the heat to medium high and bring to a boil. Add the pasta and cook until it’s soft. Add the chicken (*see notes) and continue to cook until it’s warmed through. Season with salt & pepper to taste. Sprinkle with the parsley before serving.

When shredding the roasted chicken allow some of the skin into the mix, this will add so much extra flavor to your soup!

~ Marla Meridith

Recipe: The Best Beef Ramen

Ingredients

Directions

~ Marla Meridith

Recipe: Roasted Golden Beet & Carrot Soup with Quinoa

 

This Roasted Golden Beet & Carrot Soup with Quinoa is super easy to prepare & very nourishing. It has a wonderful silky texture, which you can see in the photos. The quinoa in this soup makes it a well round meal with a bit more holding power. A one bowl meal is sure to satisfy!

4 Servings

1 cup Rainbow Quinoa (cook to package directions)
1 bunch Carrots (about 8 Carrots)
1 bunch Golden Beets (5 Beets)
1 bunch Red Beets (you will only use a few of these for topping)
1/4 cup Unrefined Coconut Oil, melted
Garlic Salt
Black Pepper
2 cups Low Salt Vegetable Broth

Pre heat oven to 400 degrees F with the rack in the middle. Prepare a baking sheet with foil or a silicone liner. Peel beets & carrots, cut into 1/2 inch pieces. Toss vegetables with coconut oil. Sprinkle with some garlic salt & black pepper.
Roast veggies for about 25 minutes, until softened & caramelized. Purée in blender with the vegetable broth. Thin out soup as needed with additional broth. Spoon some quinoa into a shallow soup bowl. Ladle in soup surrounding the quinoa. Top quinoa with chopped red beets.

~ Marla Meridith

Recipe: Roasted Golden Beet & Carrot Soup with Quinoa

Ingredients

Directions

~ Marla Meridith

Recipe: Roasted Golden Beet & Carrot Soup with Quinoa

 

This Roasted Golden Beet & Carrot Soup with Quinoa is super easy to prepare & very nourishing. It has a wonderful silky texture, which you can see in the photos. The quinoa in this soup makes it a well round meal with a bit more holding power. A one bowl meal is sure to satisfy!

4 Servings

1 cup Rainbow Quinoa (cook to package directions)
1 bunch Carrots (about 8 Carrots)
1 bunch Golden Beets (5 Beets)
1 bunch Red Beets (you will only use a few of these for topping)
1/4 cup Unrefined Coconut Oil, melted
Garlic Salt
Black Pepper
2 cups Low Salt Vegetable Broth

Pre heat oven to 400 degrees F with the rack in the middle. Prepare a baking sheet with foil or a silicone liner. Peel beets & carrots, cut into 1/2 inch pieces. Toss vegetables with coconut oil. Sprinkle with some garlic salt & black pepper.
Roast veggies for about 25 minutes, until softened & caramelized. Purée in blender with the vegetable broth. Thin out soup as needed with additional broth. Spoon some quinoa into a shallow soup bowl. Ladle in soup surrounding the quinoa. Top quinoa with chopped red beets.

~ Marla Meridith

Recipe: Roasted Golden Beet & Carrot Soup with Quinoa

 

This Roasted Golden Beet & Carrot Soup with Quinoa is super easy to prepare & very nourishing. It has a wonderful silky texture, which you can see in the photos. The quinoa in this soup makes it a well round meal with a bit more holding power. A one bowl meal is sure to satisfy!

4 Servings

1 cup Rainbow Quinoa (cook to package directions)
1 bunch Carrots (about 8 Carrots)
1 bunch Golden Beets (5 Beets)
1 bunch Red Beets (you will only use a few of these for topping)
1/4 cup Unrefined Coconut Oil, melted
Garlic Salt
Black Pepper
2 cups Low Salt Vegetable Broth

Pre heat oven to 400 degrees F with the rack in the middle. Prepare a baking sheet with foil or a silicone liner. Peel beets & carrots, cut into 1/2 inch pieces. Toss vegetables with coconut oil. Sprinkle with some garlic salt & black pepper.
Roast veggies for about 25 minutes, until softened & caramelized. Purée in blender with the vegetable broth. Thin out soup as needed with additional broth. Spoon some quinoa into a shallow soup bowl. Ladle in soup surrounding the quinoa. Top quinoa with chopped red beets.

~ Marla Meridith

Mushroom Beef Barley Soup

Ingredients

Directions

~ Marla Meridith

Recipe: Vegan Split Pea Soup

Ingredients

Directions

~ Marla Meridith

Recipe: Italian Wedding Soup

Ingredients

Directions

~ Marla Meridith

Avgolemono Soup (Greek Egg, Lemon & Chicken Soup)

Ingredients

Directions

~ Marla Meridith