Sherry Khachatryan, RN, BSN, AADP,
Integrative Nutrition Health Coach
Clear Vegetable Broth with Noodles
Prep time: 5 minutes
Cooking time: 10 minutes
Yields: 0 people
Water to cover vegetables
Udon or other noodles, prepared according to package directions
Boil vegetables in water for 5-10 minutes or until tender.
Add tamari to taste.
Serve in individual bowls and add noodles.
Garnish with thinly sliced scallions or nori seaweed cut into strips or rectangles.
Season with ginger juice.
While the noodles are boiling add some fresh vegetables cut into thin attractive pieces for added taste and a crunch.
You can make vegetable stock from carrots, onions, sometimes just a touch of burdock and other naturally sweet vegetables. You can also use wilted vegetables or vegetables parts that are not ordinarily eaten. These include cabbage hearts, pea pods, corn husks, vegetable cores or tough outer leaves. Avoid greens that lend a bitter taste, such as carrot tops, spinach or swiss chard. Refrigerate these odds and ends in a container and make a stock when enough have accumulated. Cut vegetable into small pieces.