VEGGIE SOBA NOODLE SOUP

The first glimpse of fall came around this week – that ever slight chill in the air. Ok, today feels as steamy as mid-summer, but keep this recipe in your back pocket when fall is truly here (I hate to break it to you, but it’s only 2 days away!). This dish screams comfort food to me. When I’m feeling sick or just having a bad day, this is what I want. Feeling frenetic this time of year? This soup will help ground you. Don’t we all need a little bit of that this time of year?

Tofu (and soy in general) is a controversial topic. Once touted as a health food, tofu has become sort of the black sheep of the holistic nutrition world. While considered a good source of protein, soy is often difficult to digest for people. Soy contains protease inhibitors, the digestive enzyme needed to break down protein. More importantly, soy contains phytoestrogens, and as a result, are potent endocrine disruptors. Phytoestrogens bind with estrogen receptors and also block production of estrogen, testosterone and other hormones. In addition, soy is often genetically modified, particularly in the US. So my recommendation is to eat soy in moderation (no more than 2x per week), stick mostly with fermented soy options (miso, tempeh, natto) and buy certified GMO-free soy products. One plus for soy: soy products can help alleviate menopausal symptoms! Plus, it does taste really good…