Kitchari is such a healing staple in Ayurveda in the way that Chicken Noodle Soup is in some cultures that I wanted to play with that theme, using rice noodles in place of rice grains for a restorative bowl of Kitchari & Noodles.

It came out well, and was appreciated by friends who tried it. With miso and tamari, it reminds me of noodle bowls you’d slurp in a Soba Bar, giving rich warmth on a cold, shivery day.

You can use whatever rice noodles you have on hand. I’ve recently found Lotus Foods’ Bamboo Rice Noodles and appreciate their hint of jade, and that they cook up quick. You could also use buckwheat noodles.

Paired with the rice noodles are green mung beans, also known as whole mung, or mung dal. I love the texture and taste but, as you can see in the photo below, I soak them until they just begin to sprout so it does take prep.

If you want something quicker, you can use split mung, aka yellow dal, that doesn’t need to be soaked, but cooks up differently (more like a mash). Both are usually found at your local grocer, sometimes as “sprouted mung“, or at Asian markets, or you can order online.

Finally, while mung is preferable, lentil is another possible substitute, especially for Kapha dosha.

KITCH ‘N NOODLE SOUP
Serves 2

This recipe was included in our recent Autumn Ayurveda Cleanse/Reset, as it is easy to digest, Agni-boosting, packed with macro and micro nutrients, and loads of fiber. It is fairly all dosha balancing, so you can make up a pot for your family and friends. For specific dosha modifications, please check the notes below the recipe.

Ingredients
2 cups whole mung bean, cooked
1/2 a 10 oz. packet rice noodles, cooked according to package
1 tablespoon ghee
1 small shallot, minced
1 teaspoon curry powder
2 carrots, cut into thin rounds
1 celery, chopped small
6 leaves napa cabbage (or bok choy)
2 handfuls baby spinach
5 cups vegetable broth
1 tablespoon miso
1 tablespoon tamari, shoyu, or coconut Aminos
1-2 sprigs rosemary
Optional: 2 tablespoons coconut milk
Optional: Pepitas, Dulse or thin strips of sea green
Salt and Pepper to taste
Drizzle of olive oil

Method
In a soup pot, melt ghee over medium heat. Sauté the shallot until translucent. Stir in the curry powder and sauté one minute. Add the carrots and celery and sauté 5 minutes.

Meanwhile, leave two of the napa leaves whole and set aside. Take the rest and chop fine. Add a handful of napa cabbage, plus the spinach to the pot and stir. Pour in the broth, bring to a boil. Reduce heat, cover and let simmer 2-3 minutes. Stir in coconut milk, optionally.

Remove from heat. Put a ladleful of broth into a bowl and whisk with miso and liquid aminos/tamari/shoyu until completely blended. Add this back to the soup and stir.

Place a whole napa cabbage leaf in each serving bowl and ladle the soup over it. Garnish with remaining chopped cabbage, pepitas, dulse or sea greens and rosemary.

Dosha Modifications
Vata: Ginger, hingavastak. Enjoy with Ginger Lemon Tea
Pitta: Add coconut milk, and mint or cilantro instead of rosemary.
Kapha: Omit coconut milk, add ginger, black pepper, red pepper flakes

Speaking of restorative… I still have a jar of Banyan Botanicals’ Adrenal Nourish to give away. Let me know if you’d like me to send them to you with a comment below, and I will pick blindly on Friday.

Thank you 💛🍃