Come cook with me! Join my 5 day Better Brain Nutrition Challenge that starts on Saturday, February 4! We will nerd out on the science of brain health, and also cook foods like a mean, spicy curry 🌶️🔥. I hope to see you there! Link in bio.
I’m borrowing the “umami tsunami” phrase from my friend Dan because it’s perfect for this recipe! @danbuettner
Ingredients:
1/2 an onion, chopped
3 garlic cloves, minced
1 inch ginger root, grated
Avocado oil spray
6 cups of low sodium vegetable broth
Sliced shiitake mushrooms, about 1 cup
More mushrooms and bok choy, about 2 cups in total
One slab of tofu, cut into rectangles and sautéed
2 tablespoons light miso
2 tablespoons low sodium soy sauce
2 tablespoons rice vinegar
2 tablespoons fermented, chili paste, or any hot sauce, cutting down if you’d like it less spicy
3 tablespoons Asian toasted, sesame paste, or substitute with tahini if you can’t find it
One cup, unsweetened soy milk
Soba noodles (or rice noodles) about 270 gm (or 10 oz)
Optional fermented soy beans, chili oil, toasted sesame seeds, and green onions for garnish.
Enjoy 🔥🔥🔥
#ramen #mushrooms #healthyrecipes #healthydinner
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