This cure-all soup from The Healthspan Solution cookbook is packed with the healing powers of garlic and ginger, and makes for a delicious, easily customizable dinner. What you need: 1 bunch udon noodles 1 tablespoon minced ginger 2 bunches scallions, sliced (reserving 2 tablespoons of green portion for garnish) 4 cups shiitake mushrooms, stems removed and tops sliced 1 teaspoon sesame oil 1 tablespoon minced garlic 6 cups low-sodium vegetable broth 2 tablespoons tamari 1⁄4 cup lemon juice 2 tablespoon seasoned rice vinegar 1 (15-ounce) package firm tofu, cut into 1⁄2-inch cubes 1⁄2 cup shredded red cabbage 1⁄2 cup shredded green cabbage 1 cup shredded carrots 1⁄4 teaspoon black pepper What you do: - Cook udon noodles according to package directions, rinse with cold water, and set aside. - Over medium-high heat, heat a large stockpot.
Once hot, sauté ginger and scallions with 2 tablespoons water until aromatic, about 2 minutes. Add mushrooms and another tablespoon of water and sauté until softened, about 3 minutes. - Push ingredients to side of pot and drizzle sesame oil in center. Add garlic to oil and sauté for 1 minute or until golden, being careful not to scorch.
Combine all ingredients by stirring. - Add vegetable broth and tamari, and bring to a boil. Once boiling, reduce heat to low, cover, and simmer for 5 minutes. Add lemon juice, rice vinegar, tofu, cabbage, and carrots, and simmer for 2 minutes more. Add black pepper. - To each bowl, add desired portion of udon noodles and ladle broth, tofu, and vegetables on top.
Garnish with reserved scallion greens.
