A good detox from the Super Bowl before I retox for Valentines Day tonight. Quick, easy, tasty.
Source: Korean Bapsang | Serves: 2 | Time: 30 min
Changes: made my own broth with different ingredients; skipped onion and watercress; used coconut aminos instead of soy sauce; used more broth to make it a bit more soupy.
4 cups of veggie broth (home made to reduce sodium)
12 ounces assorted #mushrooms (button, shiitake, oyster, crimini, enoki, king, etc.)
2 large napa #cabbage leaves (or green cabbage or bok choy)
1 small carrot thinly sliced
2 scallions cut into small pieces
1 teaspoon minced garlic
Korean noodles (sweet potato glass noodles)
6 oz firm tofu, pressed, chopped in small bites
Coconut aminos, to season
Cook your noodles to package instructions and set aside.
Cut the mushrooms into bite size slices (about 1/4-inch thick). Mushrooms cook down quite a bit, so don’t cut too thin. If using oyster mushrooms, split lengthwise into bite size pieces.
Neatly arrange the mushrooms and scallions in clusters along with other vegetables, if using, in a shallow pot. Add broth. Boil over medium to medium high heat until mushrooms are softened, 4 – 5 minutes. Stir in noodles and tofu.
Serve in bowls with a splash of coconut aminos. Enjoy!