Thrifty Kichari Miso Soup
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In these times, many of us are looking for thrifty ways to eat. Here’s a delicious way to use up leftover kichari. This recipe is comforting, yummy and pretty tridoshic.
Ingredients
Serves 2-3
2 cups leftover kichari
4 cups vegetable broth or water
2 Tb white or yellow miso
Method
Blend the kichari and broth or water together.
Simmer for a few minutes.
Take out a ladle of soup and blend it with the miso
Sir the miso blend into the soup, mix throughly and serve.
For a variation, boil 2 oz mung bean threads and add, to give the soup a noodley texture.
It’s a good idea not to boil the miso, if you want the benefit of the live beneficial bacteria. But you need to simmer leftover kichari (and any leftover rice dish) to prevent botulism. And remember, this is a one-time soup. You can’t reheat it again if you are using kichari from the refrigerator. Twice-reheated rice is a food poisoning hazard.
Take care and enjoy your yummy soup!
Alakananda Ma M.B., B.S. (Lond.) is an Ayurvedic Doctor (NAMA) and graduate of a top London medical school. She is co-founder of Alandi Ayurveda Clinic and Alandi Ayurveda Gurukula in Boulder Colorado, as well as a spiritual mother, teacher, flower essence maker and storyteller. Alakananda is a well known and highly respected practitioner in the Ayurveda community both nationally and internationally.
Enliven your holistic health! Visit Alakananda Ma in Alandi Ashram’s ayurvedic clinic to support the overall rejuvenation of your body, mind, and spirit. In-person and virtual appointments available. Book now!
