In Chinese medicine, we live healthily if we abide by the change in seasons and make sure we go with the change. Change is the only thing that is constant, and needless to say, that is so true in London. We may be in one season but could possibly see four seasons in one day!
Autumn brings its beauty followed by winter bringing the dreadful and cold time of year that not many of us look forward to. It is not only the cold but the lows and the dark nights that can take its toll.
As practitioners our aim is to make you feel good in yourself, not only by being upbeat but also by staying healthy and energetic during this winter.
We would like to share some of our top tips for this winter.
- Make sure you dress warm. Cover your ears and neck as much as possible to the cold and wind to not get into the muscles.
- Eat seasonal and warming foods. Cooked root vegetables and stews is what we are naturally attracted to and it does the world of good for us.
- Rest more, and maybe retire early to bed. We naturally want to conserve the energy we have and winter is for rest and recuperation for the forthcoming year.
- Do nourishing exercises like yoga, Qi Qong and pilates. If you do cardio, maybe do less. Or go for a winter walk in the local area.
- Take 20 minutes a day to just be, breathe and meditate.
- Finally but most importantly, take care of yourself, no one else will.
Here is a lovely winter warmer soup for you.
Easy Vegan Ramen
Amazing, 10-ingredient vegan ramen made with 1-pot mushroom broth, crispy tofu, and miso-roasted vegetables. A hearty, satisfying, and delicious plant-based meal.
Prep time 30 mins
Cook time 2 hours 30 mins
- 1 Tbsp (15 ml) grape seed oil
- 5 cloves garlic (2 1/2 Tbsp | 18 g), roughly chopped
- 1 3-inch piece ginger, peeled and diced
- 1 medium yellow onion (110 g), coarsely chopped
- 6 cups (1440 ml) vegetable stock
- 2 Tbsp (30 ml) tamari or soy sauce, plus more to taste
- 5 ounces (14 g) dehydrated shiitake mushrooms
- 1 Tbsp white or yellow miso paste (ensure vegan friendliness on package )
- 1 tsp sesame oil (for flavor), plus more to taste
- 8 ounces (227 g) ramen noodles (ensure vegan friendliness on package)
- Heat a large pot over medium-high heat.
- Once hot, add oil, garlic, ginger and onion. Sauté, stirring occasionally for 5-8 minutes, or until the onion has developed a slight sear (browned edges).
- Add 1 cup (240 ml) of the vegetable broth to deglaze the bottom of the pan. Use a whisk (or wooden spoon) to scrape up any bits that may have stuck to the bottom to enhance the flavor of the broth.
- Add remaining 5 cups (1200 ml) vegetable broth, tamari or soy sauce, and dehydrated mushrooms – stir.
- Bring to a simmer over medium heat, then reduce heat to low and cover. Simmer on low for at least 1 hour, up to 2-3, stirring occasionally. The longer it cooks, the more the flavor will deepen and develop.
- Taste broth and adjust seasonings as needed, adding more soy sauce or sesame oil if desired. Add the 1 Tbsp miso paste at this time.
- When you’re 30 minutes from serving, prepare any desired toppings (see notes for miso-glazed carrots, baby bok choy, and quick-seared tofu).
- NOODLES: Fill a large saucepan or pot with water and bring to a boil. Once boiling, add ramen noodles (depending on size of pan you may need to do this in two batches) and cook according to package instructions – about 4-5 minutes. Drain and set aside.
- Strain broth and reserve mushrooms for serving. (Save onions and ginger for serving as well, if desired, though I discarded them).
- To serve, divide ramen noodles between four serving bowls. Top with strained broth and desired toppings, such as carrots, bok choy, green onion, or seared tofu. Serve with chili garlic sauce for added heat.
- Best when fresh, though the broth can be stored (separately) in the refrigerator for up to 5 days, and in the freezer for up to 1 month.
Have a lovely day and keep warm!