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Fall Soba Soup
8 dried shiitake mushrooms
1/2 pound soba (buckwheat noodles) or other Asian noodles
8 cups bouillon (see note)
1 teaspoon Thai Spice Mix
2 small sweet potatoes, peeled and cut in 1/2" cubes
1 small onion, chopped
1 pound spinach, stems removed, cut in 1/2" strips
1 cup bean sprouts
1 tablespoon soy sauce
6 scallions, sliced (white and light green part only)
Soak the mushrooms in hot water to cover for about 20 minutes, or until
soft. Remove the stems and cut the caps into bite-size pieces. Use the
soaking liquid plus additional water to make the 8 cups of bouillon (see
note below).
Bring the bouillon and the Thai Spice Mix to a boil in a large pot; add
the sweet potatoes and onions and simmer until the sweet potatoes are
tender, about 10 minutes.
Meanwhile, cook the soba or other Asian noodles according to the
package directions, or until al dente (tender but firm to the bite.) Drain
and rinse in cold water to stop the cooking.
Add the spinach to the soup and simmer until it is wilted. Add the bean
sprouts, soy sauce, scallions and the soaked mushrooms. Stir in the
noodles and serve immediately.
Note: Make the bouillon with chicken or fish bouillon cubes or granules
(one cube or teaspoon of granules per cup of water), or use Miso soup
base (available in Asian markets), prepared according to the package
directions.
For more recipes, refer to the The Healthy Heart Miracle book.
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