The process of fermentation is kicked off with the addition of ground mustard seeds and contributes to the sour tangy flavor of the brine. In keeping with Ayurvedic traditions, kanji is considered to incorporate the energy of the sun and the earth to aid digestive health during winter. It also provides warmth during the colder months and help empower immunity.
Every region of the world has its version of a chicken noodle soup, but this variation may be the best one I’ve tasted on a trip to Nepal a few years ago. Perfect to eat during colder weather, it’s infinitely adaptable, tastes even better the next day and can be made with or without meat.