Oh the holidays. We indulge in harvest flavors, rich gravies, meats and family recipes filled with pure butterfat from Thanksgiving through Christmas Day and beyond. The next thing we know, it is the 2nd of January and we are supposed to shape up, fly right, and take the New Year by storm. What a setup if you really think about it: eat anything your heart desires for a calendar month plus, then flip a switch and become a to-do list dynamo. Well, I am sure there are those of you out there who are way more disciplined than I am this time of year. The good news is this recipe is one size, benefit all. In Japanese culture, miso soup is consumed at the beginning of the day to stimulate digestion and energize the body, the perfect combo post holidays to recharge and stare down 2019 with some chutzpah.Ingredients 2 tablespoons neutral oil (grapeseed preferred, but can use avocado, sunflower, etc.) 2 medium large onions 1 two inch piece of ginger peeled and grated 3 large cloves of garlic minced 1 1/2 teaspoons herbs de provence 6 - 8 dried or fresh curry leaves 6 cups vegetable broth or water 1-2 pieces of kombu seaweed 4 stalks of celery 4 medium carrots 1 small to medium kombucha squash (can use butternut, buttercup or hubbard) 1 large bunch brussel sprouts 1/2 head cauliflower 3/4 - 2 cup cup red miso (like Miso Masters Organic Traditional Red Miso) Choice of noodles (you can go rice, egg, I’ve been loving buckwheat soba with yam) 1 bunch scallions thinly sliced (optional) Method Heat large pot over medium heat for 2 minutes. Add oil and swirl for 30-45 seconds, then add onions. Sauté onions over medium heat for about 7 minutes until translucent. Add ginger and garlic, sauté another 45 seconds or so, then add carrots and celery. Sauté another 3 - 5 minutes, add the herbes de provence and curry leaves and stir lightly. Add broth and seaweed and bring to a boil, then cover and reduce to simmer. After about 7 minutes, when carrots and celery begin to soften nicely, add squash, brussel sprouts and cauliflower. Cover and cook until all vegetables are cooked to your liking. Now, you can add up to 2 cups of miso depending on its strength and your taste for salt. Start with 3/4 cup and add more as it dissolves and you taste for flavor. Prepare noodles based on directions on packaging, I don’t recommend boiling them in the soup because if you have left over they will get very soggy. Place cooked noodles into a large soup bowl, then ladle in mounds of vegetables and broth, removing seaweed. Garnish with thinly sliced scallions and a few curry leaves for flare if you wish.