Kelp Noodles in Savory Broth
• Serves 2
|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.|
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.