TURMERIC CITRUS MISO CHICKEN SOUP with Shiitakes, Hakusai, Snow Peas & Rice Noodle Parcel

$ 13.75

Turmeric. Citrus. Miso. AND Ginger. This is a souper-food soup for sure. During cooler months around the world, soups are a regular feature in homes for breakfasts, lunches and dinners. Amping them up with turmeric, citrus, miso, ginger and garlic makes for the perfect immune booster and meals everyone looks forward to. The broth is a glistening, golden color made from a simmer of organic chicken & vegetable stocks, organic white miso, organic turmeric, organic ginger, organic shallot, organic garlic, onions, organic leeks, organic tamari and dark sesame oil. We finish it with sautéed tamari sesame shiitakes, hakusai cabbage, sesame garlic sautéed snow peas, thinly sliced ginger sesame organic yukon potatoes, fresh organic spinach, shoyu ginger garlic grilled chicken and bring it to you with a fresh rice noodle parcel garnished with organic green onions. It’s slurp heaven.

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Description

GF / FF

Approx Nutrition Info: Cal 295 | Fat 9 g | Carbs 18 g | Fiber 20 g | Sodium 920 mg | Potassium 1150 mg | Protein 18 g 

DID YOU KNOW?

Turmeric is often referred to as Indian saffron or the “golden spice.” Not only is it an herbaceous plant with flavorful, colorful attributes, it is thought of as a powerful plant for healing. Curcumin is the active ingredient in turmeric and it has significant biological properties. Many health treatments around the world recommend turmeric for aiding in inflammation, pain, digestion, liver function, skin disease and other needed healing. The plant is grown in primarily in India (with 40-45 varieties), Thailand and a few other parts of Southeast Asia. Over hundreds of years, recipes across the globe have incorporated turmeric and become a part of many cultures’ signature dishes. Japan, the Middle-East, South America, Africa, Tahiti, Hawaii, and of course, India, China and Thailand all use turmeric in their recipe arsenal. 

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