I really love food and I REALLY, REALLY love foods that have a plethora of benefits. Whenever I make Scarlett food (or a juice or a smoothie) she automatically asks me what’s in it. After we cover all of the ingredients, we go through what each ingredient does for her body (she’s never satisfied, however. She’ll keep on with the “…and? And?). This is an AWESOME activity to engage your kids in when eating or preparing food, it really gets them involved and excited about what they’re going to eat. The effectiveness is evident by my daughters willingness to eat anything and everything I set in front of her (by penalty of bedtime with an empty stomach…but that’s rarely the case. I promise).
These makers love them some asian-style cuisine and while I’ll never boast to have mastered the authentic techniques, I do adore what the Japanese diet has given us. Soba noodles, for one. A gorgeous substitute for standard noodles and even pasta, these gluten free worms are made from buckwheat and are every bit as delicious as their glutenous friends, but so much more digestible. This recipe is full of healing qualities, from the vegetables to the broth. I adapted this one from Bev Cooks and changed it to suit our family. Here’s what I came up with:
Healing Soba Noodle Soup – Makers style
1 packet soba noodles (all the bundles)
15-20 mushrooms lightly rinsed (recipe calls for shitake, but I rarely have fancy things in my refrigerator)
1 inch piece fresh ginger, minced
3 garlic cloves, minced
1 Tbs. raw honey or turbinado sugar
1/4 cup Organic Tamari or Liquid Aminos
3 scallions, cut on the diagonal
1 Tbs. orange zest
5 asparagus stalks, washed and chopped finely (optional, I just wanted something else in the broth)
5 cups homemade chicken bone broth
2 cups filtered water
Whatever vegetables you would like to serve on top (I used raw peppers and lightly steamed broccoli)
Remove the stems from the mushrooms and set aside. In a medium saucepan or wok, bring the Tamari/Aminos, honey, garlic, ginger and 1 cup bone broth to a boil. Add the mushroom caps, reduce heat and simmer for 10 minutes. Remove the caps and set aside. Add the stems, 4 cups of bone broth, 2 cups of water and simmer for an additional 20 minutes. Discard the stems and compost, feed to your chickens or just throw them away carelessly (joking…).
In another medium pot, bring 4 cups of water to a rapid boil. Add the soba noodles and cook for 5 minutes. Soba noodles are notoriously fast to cook, so keep an eye out. Drain and rinse with cold water immediately or they will continue cooking internally and turn to MUSH.
Place a nice serving of soba noodles into each bowl and pour some of the earthy mushroom broth over them. Lay some mushroom caps on top of the noodles along with your selection of vegetables. Top with scallions and orange zest and indulge.
When I get that feelin’, I need some Noodles for healin’!
This all got eaten WAY too fast. We were pigs and lay around after lazily groaning about how yummy it was. I hope you get a chance to create your own – If you do, you should definitely tag me on Instagram or Facebook. Slurp away!