This is a great weeknight meal that is fast, easy, healthy, delicious, easy clean up, and economical that warms and soothes your whole body, especially on rainy and cold days when you don’t feel like cooking. Just throw what you have in your refrigerator into a large pot and add a few spices and voila! You’ve got lunch or dinner for yourself and your family.
This dish is also a great way to get rid of lingering vegetables in your refrigerator. So, use whatever veggies you have in place of or in addition to the ones listed below. You can use frozen veggies as well.
I like to add tofu and/or eggs for extra protein and flavor, but it’s all up to you.
Also, by cooking in water/broth, you’ll avoid using a lot of oil and reduce fat and calories.
Make sure you taste as you cook to get the right flavor for you.
And as always, use organic and real ingredients as much as possible.
Water and/or vegetable or mushroom broth
Ramen, udon, or soba noodles, or any kind of Italian pasta; preferably
Tamari or organic soy sauce
Small onion, chopped
Mushroom, chopped; preferably organic
Kale, baby spinach, or bok choy or any kind of greens, preferably
1 or 2 organic eggs
Freshly ground pepper
Tofu, preferably organic
Sesame oil (just a drop or two)
Scallions, both green and white parts
Togarashi (Japanese spice mix)
In a large pot, cook the noodles following the direction on the package.
In a medium pot, add water and/or broth (about 1/3 of the pot) and bring to boil.
Add the veggies and tofu and eggs if using. You can stir the eggs in or
keep it whole in the broth.
Add the noodles into the pot.
Add soy sauce or tamari, garlic, pepper, and any optional seasoning if using.
Give it a taste and adjust to your liking. Simmer for a few minutes until the egg is cooked.
Serve in a bowl and top with scallions, chili flakes, sesame seeds, or tagarashi, if you prefer.