Posted by Rob, Brand Manager of Citizen Engagement
During the winter, I often find myself craving comfort food, with the translation of that usually being “not very good for me” food. There are times when nothing other than some cheese or gravy infused concoction will suffice. But I’ve found that good, strong satisfying flavors and maybe a carb or too can usually do the trick!
This Asian-style noodle bowl recipe is a great example. Some of the ingredients sound exotic, but are pretty widely accessible. And the recipe is very versatile – many of the ingredients can be swapped out or adjusted to meet your preferences. As it’s written it’s vegan, and if you’d like a gluten free recipe simply swap the udon noodles for rice noodles.
And if you really love the flavor combination of ginger and mint, give our Gingermint Propolis and Myrrh fluoride free toothpaste a try!
This recipe serves 4-6 people. You’ll need:
- 4 cups veggie broth
- 2 cups water
- 1 oz dried mushrooms (shitake, oyster, or a mix)
- 1 small head of broccoli, cut into small florets (about 2 cups)
- 2 carrots, cut into matchsticks (about 1 cup)
- 1/2 red pepper cut into strips
- 1 1/2 cups shitake mushrooms, sliced
- 3 cloves garlic, sliced
- 2 TBL fresh ginger, grated
- 2 TBL sesame oil
- 2 1/2 TBL tamari (or soy sauce), divided
- 2 TBL rice wine vinegar
- 1 TBL sriracha (or other hot sauce, adjusted to your taste)
- 2 9oz packages Japanese udon noodles
- Fresh mint
- Bring the broth and water to a boil, reduce to a simmer and add the dried mushrooms. Let simmer for about 3 minutes, then remove from heat. Either strain the broth or leave the mushrooms in, depending on your preference.
- Heat the sesame oil over medium-high heat. Add the broccoli, carrots, and pepper and saute for about 3 minutes.
- Add the garlic, ginger and mushrooms and saute for an additional 2 minutes. Vegetables should be crisp/tender.
- Deglaze the pan with the rice wine vinegar and 1 TBL of the tamari
- Make the noodles according to package directions. While they are cooking, return your broth to a simmer, adding the vegetable mixture, remaining 1 1/2 TBL tamari, and sriracha.
- Divide the noodles into bowls, adding broth and vegetables as desired. Garnish with torn fresh mint, and serve with additional tamari and sriracha on the side.