a bowl full of veggies (and noodles!)

Ginger and I have a love-hate relationship.

Love.  When my Memere handed me a hot, sugar dusted ginger cookie.  Licking my fingers to make sure I didn’t miss a single crumb.  

Hate.  When I accidentally dumped half a bottle into my morning bowl of oatmeal.    

Ginger is just one of those things that can be used or abused. 

Some people say the more the merrier.  I tend to err on the side of caution, using a little as I go.  Tasting.  Adjusting.  Finding that sweet spot.  Ginger is strong and can easily overpower the foods that you’re trying so hard to emphasize.  A little goes a long, long way.

This is especially true in soups and broths.  A very simple but tasty broth can be found in the combination of your favorite vegetable broth (I recommend using a base in which you add your own water OR making your own!), a couple handfuls of cabbage and a little ginger (or a lot if you’re a “more the merrier” kind of person. 😀 )

I wasn’t exactly sure what I wanted to make out of my ginger-infused broth, but I knew I wanted to put these brown rice noodles to good use.  So—I thought to mysef—why not a veggie noodle bowl?

I let the broth simmer for the entire time that it took to dice the veggies and cook the noodles (which, by the way, takes a grand total of 2 minutes!)

Part of the fun to be found in a noodle bowl is having the chance to make your very own.  Spinach?  Carrots?  Celery?  Mushrooms?  Onions?  All of the above?

Peanuts are traditional.  Sunflower seeds are unexpected.  Both act as fun, crunchy toppings!

Brown rice noodles remind me of the ramen noodles I ate as a kid.  Thin.  Stretchy.  Fun. 

(With a whole lot more fiber and nutrients than the “kid” version. 😉 )

After piling my bowl full of the stretchy noodles, I added in some sliced tofu.

And added—of course—all of the toppings.  A few ladles of ginger-infused veggie broth on top, and dinner was on.

Veggie Noodle Bowl—serves 2-3

You can easily make the very same meal for the vegetarians and carnivores in your life.  Offer a separate plate for the tofu, shrimp, or chicken, and allow everyone to take as they please.  Dinner doesn’t get any easier (or more fun!) 

Helpful Tip: Be sure to slice the veggies super thin, since you won’t technically be “cooking” them. 

• 4 cups of prepared vegetable broth
• a few handfuls of chopped cabbage
• ginger, fresh or dried
• 2 servings of brown rice noodles, cooked, rained and rinsed with cold water
• 2 servings of tofu, chicken, or shrimp
• thinly sliced veggies (ideas: carrots, celery, spinach, mushrooms, baby bok choy, red onions, etc.)
• sunflower seeds and walnuts

1. Bring vegetable broth, cabbage and ginger to a boil.  Reduce heat and simmer on low for 20-25 minutes.
2. Meanwhile, place cooked noodles in a soup bowl.  Top with tofu, chicken or shrimp.
3. Add veggies of choice on top.  Ladle a few scoops of hot broth on top, sprinkle with sunflower seeds, and serve.  ENJOY! 😀

Question:  What is your favorite and least favorite spice/herb?  Favorite = cinnamon.  Least favorite = oregano!

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