If you’re living with joint pain or osteoarthritis, it’s widely acknowledged that symptoms can be alleviated by tinkering with your diet so that mealtimes include ingredients packed with anti-inflammatory properties.
Finding recipes that get the taste buds tingling is the easiest way to switch to a healthy diet. This miso soup recipe is packed with good for arthritis ingredients but also a real winter warmer, food as the perfect pick-up during the cold months. It’s worth noting that Miso has been used in Japan since feudal times and is known to be high in protein and vitamins, perfect for keeping you healthy at this time of year. Give it a try and let us know how you liked it on Facebook.
PLEASE NOTE: If you have allergies to any of the ingredients in this or any of our other food related blog posts then it might not be suitable or safe for you. If in doubt please consult your GP or healthcare professional.
Anti-Inflammatory Ingredients
Broccoli is known as a superfood, and with good reason. It’s packed with calcium, known for its bone-building and strengthening attributes, is rich in vitamins C and K and contains sulforaphane which can help prevent or slow the progression of osteoarthritis.
Edamame beans are, like oily fish, rich in omega-3 fatty acids which are great for joint health. What’s more, they are a great source of fibre and protein which can help with an overall healthy lifestyle.
Mushrooms have anti-inflammatory properties and are also one of the richest sources of vitamin D outside of meat. Vitamin D is essential in supporting healthy bones, muscles and immunity.
Garlic contains diallyl disulfide, an anti-inflammatory compound that limits the effects of pro-inflammatory cytokines. As a result, garlic can help fight inflammation and may even help prevent cartilage damage from arthritis.
Serves: 2 Prep + Cooking Time: 30 mins
Ingredients:
- 200g chopped chestnut mushrooms
- 200g chopped broccoli
- 2 cloves diced garlic
- 1 handful of chopped coriander
- 2 tbsp lime juice
- 150g edamame beans
- 2 spring onions finely chopped
- 1 vegetable stock cube
- 400ml coconut milk
- 800ml boiling water
- 2 tbsp miso paste
- 1 tsp olive oil
- 1 tbsp soy sauce
- 300g udon noodles
Instructions:
Mix the boiling water, miso paste, coconut milk and stock cube together in a jug until everything is dissolved and mixed together. Set aside.
Heat a saucepan and add the oil. Fry the mushrooms for 4-5 minutes then add the garlic and soy sauce and fry for another 30 seconds.
Pour the coconut milk and miso mix into the saucepan and bring to the boil. Once boiling turn down the heat and allow to gently simmer.
Add the noodles, edamame beans and the broccoli and cover with a lid to simmer according to the noodle cooking instructions.
Add the lime juice and serve into two bowls. Garnish with the chopped spring onions and coriander and serve.
