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Shoyu Noodles

The hubs is on a work trip and it's hard to get motivated to cook for one person. But this big fatty can't be eating out every night, especially with my new dietary restrictions. Dairy-free, gluten-free, vegetarian food without cashews or onions is ROUGH.

So here's something easy to make when you're feeling lazy.

Shoyu Noodles

Source: Gastroplant | Serves: 2 | Time: 25 min

Changes: used all dried shiitake mushrooms, instead of mixed; used wakame instead of a sheet of nori; replaced soy sauce with coconut aminos; skipped black pepper (that's on the no-no list too); skipped some toppings.



6 cups vegetable broth

1 cup dried shiitake #mushrooms

2 tbsp dried wakame

3 1/2 tbsp coconut aminos

1 tbsp toasted sesame oil

Veggies and Noodles

4 oz mixed mushrooms

1 package Nasoya Pasta Zero fettuccine

2 cups shredded #kale


Green onion


Combine the broth ingredients in a medium-sized pot. Bring to a simmer over medium-high heat, cover, and reduce to low. Simmer for at least 20 minutes to infuse the flavors.

Carefully remove the rehydrated mushrooms and as much wakame with a slotted smooth. Add the fresh mushrooms and Nasoya noodles and continue simmering for 1 minute. Add the kale, and simmer another 2 minutes.

Ladle into two bowls, and garnish with green onion. Enjoy!

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