Menstrual Phase Ramen Soup

Kimchi adds probiotics, which are great for gut health, and the tangy flavor complements the richness of the soup. Seaweed provides essential minerals like iodine and magnesium, which are supportive during menstruation. Coconut aminos is a great gluten-free, soy-free alternative to soy sauce, but you can swap in low-sodium soy sauce if preferred. Sesame oil gives an aromatic, warming flavor to the broth, while also offering healthy fats that help with hormone balance. This soup can be kept in the fridge for 2-3 days, making it a great meal prep option.

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Step 1

In a large pot, heat the sesame oil over medium heat. Add the minced ginger and turmeric and sauté for 1-2 minutes until fragrant.

Step 2

Add the chicken stock and water, bringing it to a gentle simmer. Stir in the miso paste, pepper, and coconut aminos until fully dissolved.

Step 3

Soft boil the eggs in boiling water for 6 minutes.

Step 4

Add the shiitake mushrooms, napa cabbage, and carrot to the broth. Simmer for 5-7 minutes, or until the cabbage is tender and the mushrooms have softened.

Step 5

Time the noodles to cook with the vegetables.

Step 6

Stir in the soaked nori or wakame seaweed. Allow the seaweed to rehydrate and infuse into the broth, about 1-2 minutes.

Step 7

Top with kimchi (if desired), fresh cilantro, scallions, and a sprinkle of sesame seeds.

Step 8

Drizzle a bit more sesame oil over the top for extra richness and flavor.