As many of you are aware, I absolutely LOVE to travel. This is one reason why I have chosen to eat so well. There are just too many spectacular places on this earth to encounter in one lifetime. I do not have the time to get sick. I want to remain healthy and energetic for as long as I can so that I can experience all the wonders of this beautiful world.
Last Thursday I had the opportunity to accompany my husband to Shanghai for the weekend. Yes, the weekend. I know it’s a long flight (14 hours) and my time there not as long as I would like, but I gladly accepted the offer. Seeing the world in short spurts will suffice for now.
During my short stay, I fell in love with Chinese Noodle Soup. Actually, I became addicted to this meal and had it for breakfast and dinner on all 3 days. When I returned home, I was to sure to stop by the grocery store for its ingredients. I wanted to share this simple, warming, and aromatic dish with my children. Their reaction – “Mom you should make this more often!!”. I think I might just do that.
SHANGHAI-STYLE NOODLE SOUP
- 2 tablespoons sesame oil
- 2 garlic cloves, minced
- 1 tablespoon ginger, minced
- 4 cups gluten-free, organic vegetable broth
- 300 g dried mixed mushrooms*, soaked in 2 cups of broth for 5 minutes
- 454 g organic tofu, cubed and stir-fried in sesame oil until lightly browned
- 198 g stir-fry rice noodles, soaked in boiling water for approximately 4 minutes then drained
- 2 cups baby bok choy, chopped
- 250 g fresh bean sprouts
- gluten-free soya sauce (I used Bragg’s liquid soy seasoning), if desired
Heat sesame oil over medium heat. Stirring constantly, cook garlic and ginger for about 2 minutes. Add vegetable broth, mushrooms, tofu, and bok choy. Heat to boiling, then let simmer for 5 minutes.
In a large soup bowl, add cooked rice noodles. Ladle broth and vegetables into bowl over noodles. Add a handful of bean sprouts to bowl and stir soup.
Add a dash or two of soya sauce if desired.
* China is the world’s largest edible mushroom producer. A bowl of noodle soup in Shanghai contains such a vast array of mixed mushrooms (shitake, tree oyster, chanterelle, and black trumpets, just to name a few – some of which I had never had the pleasure of tasting until this visit. Try not to settle for white button mushrooms. I found a wonderful bag of locally grown assorted dried mushrooms in a nearby natural food store. What a wonderful flavour it brought to this soup!
Mushrooms are high in fiber, high in protein and contain B vitamins. They are considered the “meat” of the vegetable world. I think I may become a mycophagist! 😉