Kelp Noodles in Savory Broth

• Serves 2

Ingredients

Ingredient
1 pkg. Gold Mine Kelp Noodles
3 c. water or vegetable broth
4-6 shiitake mushrooms, sliced
2 cloves garlic, minced
1" fresh ginger, sliced
1" piece Ohsawa® Kombu seaweed
1 pkg. fresh tofu or seitan (wheat gluten)
1/2 c. red or green bell pepper, sliced
1/4 c. Ohsawa® Organic Nama® Shoyu (to taste) Or 2 T. Ohsawa® Organic Gluten-Free Tamari
1/4 c. fresh chopped basil
1/4 c. thinly sliced scallions
Garnish Variations: Add cilantro, chilies, lime, greshly ground black pepper.

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Directions

Bring water to boil and simmer noodles, mushrooms, garlic, ginger, and kombu for ten minutes. Add tofu, bell pepper and shoyu (to taste). Remove kombu and ginger slices; add basil. Serve in large bowls and garnish with scallions.

Variation for a thicker sauce: After removing kombu and ginger, stir into broth 1 T. Ohsawa® Organic Kuzu dissolved in 1/4 c cold water. Cook 2-3 min. until clear. Add garnishes and toasted sesame oil to taste.

The Freshest You Can Get Without Getting Wet

Graffam Bros. Seafood Market

211 Union Street, Rockport, Maine 04856
800-535-5358 • 207-236-8391 • 
LobstersToGo@GraffamBros.com