Have you ever wondered what this wobbly vegetable that looks a bit like a turnip painted beige is? It certainly does not have a bright rainbow color so sought a…
Asian Noodle Bowls have been a long-standing go-to for vegetarians who don’t cook. Full of comforting, healthy portions of noodles, cruciferous vegetables in season and protein such as tofu, these one-dish meals are easy to make and very satisfying. Martha Rose Shulman shares this fabulous anti-cancer one-bowl meal with fresh broccoli and shiitake mushrooms.
I first enjoyed a “meal in a bowl” at a restaurant in Berkeley, California. The concept is a simple one: a bowl of comforting broth, noodles, a protein, a vegetable or two, and fresh herbs. I prefer these bowls with rich, earthy, nourishing buckwheat noodles, one of my favorite foods. The soups are warming, filling, and, at the same, light. They go well with sake, beer, or white wine, or water or green tea.
Baby broccoli has thinner stems and more delicate, elongated flowers than regular broccoli.
Japanese-California Meal in a Bowl with Baby Broccoli, Shiitakes, and Tofu
Makes 4 servings
*Very Simple Kombu Broth
Makes 2 Quarts
Makes 5 cups
Simmered Kombu Broth
The noodles can be cooked ahead and kept in the refrigerator for a couple of days. The stock can also be made a day or two ahead.
Substitutions and additions:
If you wish, you can add 1 to 2 tablespoons miso to the broth when you add the tofu. After the covered soup sits for 3 minutes, stir the soup to dissolve the miso. Serve as directed.
Chives or Chinese chives make a nice substitute for, or addition to, the green part of the scallions.
Martha Rose Shulman is an American cookbook author, cooking teacher and food columnist for The New York Times.
Author of over 20 cookbooks, Martha’s focus is on sustainable healthy eating. Her latest cookbook, “The Simple Art of Vegetarian Cooking”, highlights how to create delicious plant-based meals every day, regardless of season or vegetable availability. Using simple cooking techniques, anyone can create an inviting meal every meal.
Martha’s acclaimed Recipes for Health column in the New York Times Well section, features over 250 recipes. With a focus on empowering you to eat healthy, she works with an abundance of healthy ingredients and bold flavors which can be combined for a flavorful meal every time.
To learn more about Martha Rose Shulman visit her website.
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