It’s cold outside and has been snowing on and off for the past week. It is also just a few days before the holidays which means tons of delicious and unhealthy food, yum! Well, the other person in the house decided it would be a great time for a bit of a cleanse and she’s probably right. We made a trip to Wegman’s and Whole Foods to pick up fruits and veggies for juicing along with some other ingredients high in nutrient/antioxidant properties. On my list for the week was an Asian inspired noodle soup and I can safely say that we nailed it.
The broth was made from a simmering combination of kelp, shiitake mushrooms, garlic, ginger, and spring onions. I very loosely followed the directions on Serious Eats, available HERE, and definitely increased times and changed some ingredients around. I added in soy sauce to taste and sliced paper thin shallots into the broth.
The final soup was a rice pho noodle with the homemade broth, steamed bok choy, carrots, and shiitake mushrooms. Sliced scallions, a drizzle of sesame oil, and a bok choy flower to finish it off.
Reid Pikul 