Quick, simple, nutritious and delicious! Just what a busy student needs.
Time: 15 minutes | Serves: 2
2 cups veggie broth
1 cup tomato juice
1/2 cup water
1/4 cup Shanxi mature vinegar
1 tsp Chinese 5 spice
1/4 tsp Cayenne pepper
1 1/4 tsp Onion powder
1 1/2 tsp Raw Cane sugar
1 bunch dried Oriental noodles
1 cube frozen ginger
1/4 head red cabbage, shredded
1/2 yellow bell pepper, sliced thin
2 cloves garlic, minced
1/4 cup silken tofu (optional)
To a medium saucepan add the garlic, ginger and liquid. Bring to a gentle boil. Whisk in your spices. Add the sugar and reduce to a simmer. Chop your cabbage and bell pepper. Stir the veggies into your broth. Cook for 12 minutes.
The oriental noodles I had only take a few minutes to cook so I added them now. If you want to add silken tofu (traditionally would crack an egg) simply whisk some into the mix. Stir and cook on low for 3 more minutes. You should notice the sauce thickening and reducing. Ready to serve!
The oriental noodles I had only take a few minutes to cook so I added them now. If you want to add silken tofu (traditionally would crack an egg) simply whisk some into the mix. Stir and cook on low for 3 more minutes. You should notice the sauce thickening and reducing. Ready to serve!
Next time I will try this with bok choy and maybe mung sprouts, or a nice mushroom, but this is what I had on hand.
Jazzed up with pureed sweet potato :)
Create, share, love at first bite!
:)
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