What better way to feel nourished in the long dark months of the year than a simple warming soup? Chock full of freshly chopped veggies, grated fresh ginger, and fermented miso, this soup was inspired by Japanese cuisine plus favorite herbs and vegetables found in New Chapter products! We recommend eating with a spoon and a fork (or chopsticks) to not miss any of this slurpable one-bowl meal.
- Dried Seaweed, 1 Tbsp – wakame or kelp*
- 1/4 Cup Dried Mushrooms – tree ears or shiitake*
- 1 Tbsp. toasted sesame oil
- 1 Onion, medium, sliced into strips
- 1 Tbsp. Ginger* - fresh grated or powdered
- 3 C sliced or chopped Vegetables – Choose from bok choy, cabbage,* daikon,* carrots, zucchini, broccoli,* celery, asparagus, green beans, red or green pepper
- 1 Package Udon Noodles – brown rice* or traditional wheat
- 1 32 oz. container Vegetable Broth or 6-8 C Water
- Tamari – a few dashes
- Yellow (mild) or Red Miso – heaping tsp. per bowl, less for a milder broth
- Sesame seeds, toasted if possible
Other ingredient ideas: spicy black bean paste, sliced scallions, chopped parsley, cubed tofu
*Ingredients also found in some New Chapter supplements
- Place the seaweed and dried mushrooms in a bowl and cover with boiling water. Let sit for about 10 minutes while prepping your selected vegetables; then drain and set aside.
- Clean & chop vegetables; set aside. Keep the onions and ginger separate, as they will be used first.
- Set a large pot of water to boil for the udon.
- Heat oil over low heat in a large skillet or pot and sauté the onions and ginger. When they have started to brown, add the remaining vegetables and lightly stir-fry for 4-6 minutes, bringing out their flavors until crisp-tender.
- Before the veggies lose their crunch, add the broth. Bring everything to a simmer over medium heat.
- Meanwhile, when the water is boiling, cook the udon noodles. Follow package directions for cooking time—you can slightly undercook since they are being added to the hot soup later. Drain the cooked pasta. Stir in a ½-tsp. of oil to prevent the noodles from sticking together while finishing the soup.
- When the soup is steadily simmering, add a few dashes of tamari plus the chopped seaweed and mushrooms. If you’re using spicy bean paste, tofu, or other protein, add that now.
- Stir in the cooked udon noodles until heated through. Turn off heat.
- To serve, stir a spoonful of miso together with a few tablespoons of the soup liquid into each bowl. (Miso should never be boiled.) When the miso is dissolved, fill the bowl with soup.
- Garnish with sesame seeds. A sprinkling of scallions or parsley is also a nice addition.
Introducing the NEW beauty supplement from New Chapter. Our pioneering Perfect Hair, Skin & Nails delivers first-of-its kind Astaxanthin, a rare plant-nutrient from organic algae that has antioxidant action over 50x more powerful than Vitamin C. Our Non-GMO Astaxanthin is sustainably cultivated in pure waters originating from the Himalayas, and sunlight-activated. And it works! Astaxanthin is clinically proven to reduce the appearance of fine lines and wrinkles, improve skin elasticity, and help maintain a youthful appearance.*
Perfect Hair, Skin & Nails is also expertly formulated with 100% Daily Value of fermented Biotin to support your body’s natural production of keratin, the incredibly durable protein required for growing healthy hair and strong nails.* For holistic benefits, Perfect Hair Skin & Nails also includes Reishi mushroom to support healthy aging*, and superfood botanical blends for Stress, Energy & Digestive Support—since these areas of health can also affect skin health. Learn more here
How do you care for your hair, skin & nails? Visit us on Facebook and join the conversation!
Since 1982, New Chapter® has been rooted in a love of herbal healing and a desire to bring the remarkable value of Nature’s botanicals into people’s lives. When formulating products, we follow 10 key principles set out by Paul Schulick—New Chapter Founder, Formulator, and Master Herbalist.
1. Bring Light
2. Make a Contribution
3. Do No Harm
4. Acknowledge Tradition
5. Use Common Sense
6. 1 + 1 > 2
7. To Be Open
8. Acknowledge Science
9. To Be Light
10. To Prosper
Every New Chapter product is created following these formulation principles and their inherent spirit. We also use the principles to guide our work with one another and with our extended circle of retailers and customers.
Bring light: We hold the highest intention to relieve suffering and support wellness, bringing the light of health and peace to all who seek it.
Make a contribution: We only create products that are innovations and represent a “new chapter”—whether as an improvement to an existing product, as a new offering within a supplement category, or as a unique contribution to the field of complementary healthcare.
Do no harm: We employ the Golden Rule, and create products we would—and do—give to our loved ones. We aim to support human health, community, and Mother Earth with every business decision we make. As such, we are a Certified B Corporation, balancing people, planet, and profit.
Acknowledge tradition: Many New Chapter supplements are inspired by ancient herbal traditions from around the world. Like healers through the ages we deliver the wisdom of nature’s whole, pure ingredients.
Use common sense: It makes perfect sense to formulate supplements from whole foods and with a whole-food approach, avoiding synthetics, GMOs, and harmful chemicals.
1 + 1 > 2: The herbal blends in New Chapter products work together, contributing much more than the sum of their parts. And our innovations come from cross-functional teams who work in synergy to make high-quality, effective, and meaningful products.
To be open: We aim to be humble. We are receptive to surprises, contradictions, innovations, and opportunities. We tell the truth, and welcome the truth from others.
Acknowledge science: We carefully research and scientifically validate the action, identity, and efficacy of our Nature-inspired products. We rely upon experts in every field we study, whether it is enzymes, herbs, or fermentation.
To be light: The creative energies of formulation flow when we remember to work with a sense of humor and with lightness. Sharing joy helps buoy our teams and we hope this joy shines out in every product we make.
To prosper: Our ultimate responsibility is to support health and wellness—helping you to thrive in your life and work. And we hope our products and business inspires and encourages much prosperity through the Wisdom of Nature.
Looking for an easy, healthy way to get your chocolate fix this season? Our own Jade H, long-time employee and low-sugar enthusiast, was inspired to whip up this Vegan Chocolate Bark for the holidays. Eager volunteers taste-tested many flavors, from spicy cinnamon-cayenne to cool peppermint–all were yummy!
Vegan Chocolate Bark
Combine until smooth:
- 2/3 Cup Cocoa Powder
- 2/3 Cup Melted Coconut Oil
- 1/3 Cup Maple Syrup
- 1/2 Teaspoon Vanilla Extract
- Pinch of Salt
Once combined, add any additional ingredients for flavor. Pour onto a flat plate, preferably one that can bend, or onto parchment paper on a flat plate or pan. Spread evenly with a spoon.
- 1/8 tsp Cayenne & ¼ tsp Cinnamon*
- 1-2 Tbsp chopped Candied Ginger*
- 2+ Tbsp chopped dried cranberries or blueberries* and 2+ Tb salted pumpkin seeds*
- 1/4 -1/2 tsp Sea Salt
- 4+ Tbsp Nuts, coarsely chopped
- 1/4 tsp Peppermint extract*
- 4+ Tbsp Dried Coconut & Dried Banana, crushed
*Inspired by a New Chapter ingredient
Place in the freezer to harden for 5-15 minutes. When solid, cut or crack the chocolate into bite-size pieces. Eat immediately! The chocolate will soften at room temperature, but regains its crunch after a few minutes in the freezer. If there’s any left over, store in the freezer.
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After a stellar summer in Vermont, we are now harvesting squash, carrots, potatoes, and apples in abundance. On a cloudy, cool day when the wind is crisp and gloves are finally necessary, I can’t wait to get into the kitchen to create a heartwarming meal for my family.
I often choose to make vegetarian meals, opting in the fall for the textures of fresh root vegetables and spices that warm the belly. With October being Vegetarian Awareness Month, it’s the perfect time to experiment! Turmeric Harvest Stew balances spices with sweet apple and coconut milk transforming the vegetables into a feast that the whole family will love.
Inspired by New Chapter’s 100% vegetarian herbals, this stew includes Turmeric plus Cinnamon, Ginger, and Garlic. Cultures from around the world have used these herbs for tonic and culinary purposes for hundreds of years. Check out our full Force line of pure whole herbals.
Turmeric Harvest Stew Recipe
Makes 6-8 servings
Add to crockpot or heavy stove-top pot:
- 2 Large Sweet Potatoes, cubed stew-size
- 1 Apple, chopped
- 2 Carrots, chopped stew-size
- 15 oz Can Chickpeas, drained
- 1 Onion, minced (optional, saute)
- 4 Cups Vegetable Broth or Water
- 1 Can Full-fat Coconut Milk
- 3+ Garlic Cloves, diced
- 1 TBSP+ Fresh Ginger, diced
- 1/2 TSP+ Powdered Turmeric
- 2 TSP Cumin
- 1 TSP+ Cinnamon
- 1/2 TSP salt or to taste
Mix to combine, cook in crockpot on “low” for 8 hours or on “high” for 4 hours.
If cooking on your stovetop, bring all ingredients to a boil and simmer for 30+ minutes, stirring occasionally.
For a thicker, creamier stew: After cooking, carefully ladle half the soup into a blender and pulse until creamy. Mix into unblended soup.
Optional: Garnish with fresh cilantro or mint. Try a spoonful of yogurt or sour cream on top.
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Authors: JH & RR