Base Noodle Bowl Recipe Base Ingredients Makes 4 servings (3 TO 4 CUPS) Vegetable broth (from scratch, or prepared low-sodium) Basic miso broth ( cup water to heaping spoon of miso paste) Basic plant-based dashi (kombu and dried shitake) Make your own dashi at home by boiling 2 large strips of kombu seaweed with cup dried shitake mushrooms. Let simmer for 20 minutes before adding additional ingredients. ( CUP, UNCOOKED) (Choose your favorite, or use what you have on-hand) Brown rice vermicelli noodles, or rice stick noodles (flat, as used in dishes like pad thai) Soba / buckwheat noodles (look for buckwheat noodles that use only buckwheat flour) Kelp noodles Shirataki noodles (continued on the next page...) Shirataki noodles are gluten-free noodles found in your local natural food store or Asian grocery store. They are made from either yam starch or tofu.
Base ingredients (continued) ( CUP) (Choose your favorite, or use what you have on-hand) Firm organic tofu, cubed or cut into matchsticks Soft organic tofu, cubed Organic tempeh, sliced ( TO 2 CUPS) (Choose what s in season, or use what you have on-hand) Cabbage (any variety), shredded Carrot, thinly sliced Daikon, julienned or thinly sliced Bok choy, sui choi, or other Asian greens, cut into bite-sized pieces Mushrooms (any variety), sliced; small varieties, whole; or dried mushrooms, reconstituted Bell peppers, sliced Kale, spinach, or other dark, leafy greens Any other vegetable with minimal cooking time INGREDIENTS Use the Thrive Forward Flavor Profiles download in the Discover New Go-to Meals lesson in this chapter to help you choose a global cuisineinspired flavor profile for your noodle bowl. General Instructions In a medium to large saucepan or wok, heat broth just to a boil (If using onions, garlic, fresh ginger, curry paste, or fragrant spices, sauté these in a small amount of coconut oil until translucent, prior to adding broth). 2 If any of your vegetables require a longer cooking time than your noodles of choice, add them to the broth to give them a head-start, then add your noodles. 3 While noodles (and any longer-cooking vegetables) are cooking, prepare remaining vegetables and protein accordingly. 4 Add vegetables (including greens) and protein of choice after noodles are nearly soft, and heat just until warmed through. 5 Season to taste, and add any fresh herbs in the last minute of cooking. (continued on the next page...)
Variation : Miso Noodle Bowl 3 to 4 cups water or vegetable broth cup buckwheat noodles, cup soft organic tofu, cubed cup bok choy (baby or large, cut into bite-size pieces) /2 cup daikon, julienned /2 cup mushrooms, thinly sliced (oyster, enoki, or fresh shitake, your choice) 3 to 4 Tbsp. white miso paste (or variety of your choice, darker will have more intense flavor) 2 green onions, thinly sliced Kombu, or seaweed (optional) tsp. soy sauce, wheat-free tamari, or Bragg s aminos to 2 Tbsp. sesame seeds Begin with vegetable broth, or water, and bring to a boil. Add miso paste in a ratio of about cup liquid to heaping tablespoon of miso paste, to taste. (If using kombu, simmer a 4 to 6 inch strip for at least 20 minutes to reach desired consistency (you may wish to start the kombu in water prior to adding your miso paste). 2 Add buckwheat noodles and cook for number of minutes specified on package instructions. 3 While your noodles are cooking, add your vegetables, cook until bok choy and daikon are slightly tender, but still crisp. (Depending on the variety of mushroom you choose, you may wish to sauté them before adding with the rest of the vegetables. Heating mushrooms brings out their savory qualities). 4 Add tofu and heat until warmed through. 5 Season to taste with soy sauce, tamari, or Bragg s aminos. 6 Top with green onions and sesame seeds and serve.
Variation 2: Thai Curry Noodle Bowl 3 to 4 cups vegetable broth /2 cup coconut milk (canned, not beverage) cup brown rice stick noodles, cup firm organic tofu, cubed /2 cup mushrooms, sliced /2 cup red, orange, or yellow bell pepper, sliced In a small amount of coconut oil, sauté shallots until translucent. Add curry paste, ginger, turmeric, and lemongrass, and sauté with shallots about a minute to release their flavor. 2 Add tofu and briefly sauté before adding coconut milk and broth. Bring to a low boil. 3 Add mushrooms and peppers and simmer until part-way to desired tenderness. 4 Add brown rice noodles to your broth and veggies, and cook according to package directions. (Time your vegetables so they ll be cooked to desired tenderness in time for the noodles to cook completely (if you prefer your veggies on the crisper side, you might add your veggies and noodles to your broth at the same time). 5 Remove from heat. Stir in fresh cilantro, lime zest and a squeeze of lime juice before serving. Tbsp. red Thai curry paste (or more, to taste) Tbsp. turmeric (dried or fresh, grated or finely minced) 2 shallots, chopped 2 to 3 inches of fresh lemongrass, bruised Tbsp. fresh ginger, grated or finely minced Lime (zest and juice) Fresh cilantro, chopped (to taste)
Variation 3: Tortilla Noodle Bowl 3 to 4 cups vegetable broth cup brown rice stick noodles, cup black beans or firm, organic tofu, cubed In a medium to large saucepan, sauté green onions and jalapeños in a small amount of coconut oil until soft. Season with cumin and chipotle and sauté for a minute more. 2 Add broth and heat just to a boil. 3 Add noodles, tofu and cabbage into broth for at least 5 minutes. 4 Season sea salt and lime to taste, in the last minute of cooking. 5 Sprinkle corn chip strips on top and serve with a cilantro garnish. green cabbage, sliced thinly 2 green onions, chopped 2 fresh jalapeños, minced 2 Tbsp. dried ground cumin 3 Tbsp. dried chipotle chili powder lime (zest and juice) Sea salt (to taste) Fresh cilantro, chopped (to taste) Homemade corn chips or organic corn tortillas, cut into strips