Our vacation was filled with two weeks of unapologetic amounts of cheese, bread, wine, and pastries… so coming home, this is the kind of comforting meal I look forward to… healing Asian foods… shiitake mushrooms, ginger, sesame (and kale just for kale’s sake).
This is inspired by a recipe of Heidi’s that I’ve made countless times in a variety of ways. I just love the basic flavor idea – simmering ginger broth kicked up with lime juice, basil, mint, and crushed red pepper flakes. Just because vacation is over doesn’t mean it’s time to eat boring food. I kicked up the health-factor a notch by using shiratake noodles. (If you’ve never heard of them here’s the wikipedia description). The have no carbs or calories. I know… I was scared too. I had some rice noodles waiting in the wings in case these didn’t work out, but they were delicious. The key is to use them in the right application. They won’t replace al-dente pasta, so I would not recommend using them in any kind of Italian dish. But they work well in Asian soups where you’re after a more slurpy noodle anyhow. I seared some salmon to go on top, but this would be a delicious by itself as a vegetarian meal. If you’d like some more veggie protein, add some extra edamame or seared tofu. broth inspired by 101 Cookbooks
