Asian-style Noodle Bowl

I love steaming hot aromatic and delicious Asian broth bowls. However typically they come with a heavy dose of sodium. Not wanting to give up on a favorite and an otherwise healthy meal, I decided to take matters in my own hand and spend some time assembling all the ingredients for a delicious and low sodium Asian bowl. Turns out it wasn’t all that time consuming, and I was slurping my wonderful Asian meal in just about a half hour.

Fixings

Noodles: 1 packet brown rice noodles (or your favorite kind) - cooked

Garlic Mushrooms: Saute 6-8 oz mixed variety of mushrooms with 1 clove of garlic (minced). You don’t necessarily need to use any oil. I started by heating up the mushrooms and garlic with a pinch of salt in a covered non-stick pan. Let the mushrooms sweat for a minute, stir and continue to cook the same way for about 5 minutes. Use a little bit of orange juice or rice wine vinegar to deglaze the pan if required.

Broccoli with Cashews: Saute 1 cup of chopped broccoli with 6-8 roughly chopped cashews and a pinch of salt. I cooked this similar to the mushrooms without any oil and using vinegar to deglaze the pan.

Tofu: Cut 7 oz extra firm tofu into 1” slices. Squeeze out the liquid using paper towels and cut into cubes. Make a marinade with ¼ cup hot water, 1 tsp soy sauce, 1 tsp rice wine vinegar, 1 tsp honey, 2-3 tsp peanut butter. Soak the tofu in marinade and microwave on high for 6-8 minutes. With a nonstick pan on medium-high heat, cook the tofu in a single layer until browned on one side. Flip and cook the opposite side until browned.

Chopped carrots

Chopped green onions

2 Boiled eggs: Hard boil the eggs and cut them in half.

Lemon wedges

Broth: Heat 1.5-2 cups of low sodium vegetable broth (preferably homemade) over high heat. Add a thinly sliced clove of garlic, ½ tsp of grated ginger, 1-2 tsp soy sauce, 1-2 tsp rice wine vinegar, ¼ tsp crushed red pepper, salt to taste. Let the broth come to a boil and take it off the heat.

Assembly: Divide all the fixings into 2-4 bowls. Squeeze lemon juice on top. Add ⅓ - ¾ cup of hot broth to each bowl, and enjoy your flavorful steaming Asian bowl!

~Gayatri

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A healthy noodle bowl with a refreshingly aromatic Asian broth - easy to assemble with the fixings of your choice!http://cooksofcakeandkindness.blogspot.com/2016/01/asian-style-noodle-bowl.html

Posted by The Cooks of Cake and Kindness on Wednesday, January 20, 2016