Japanese Udon Noodles with Ginger and Coriander Broth
Needing a family feed that delivers both the delicious and the nutritious? The secret is all in the organic ingredients.
- 4 Chinese Cabbage
- 5 Celery Stalks
- Shitaake Mushrooms
- Bunch of Spring Onions
- Ginger, Garlic, Chilli, chopped
- Fresh Coriander
- Salt and Pepper to taste
- Ozganics Soba Noodles
- Ozganics Sweet Chilli Sauce
- Ozganics Bush Honey
- 200g Broccoli, chopped
- Sesame Oil, Coconnut Aminos, Red Miso Paste, Rice Vinegar
- For the broth: Add cabbage, celery, half your mushrooms, spring onions, ginger and coriander, chopped up, into a large pot. Add 1.5 litres or water. Bring broth to boil with lid on then simmer for an hour. After an hour let broth cool then put through sieve. Put broth aside. Hold onto vegetables for another meal, like a stew.
- For the noodles: For the tofu, cut up and marinade in a bowl of coconut aminos and Ozganics Bush Honey. Set aside in the fridge to marinate. Once complete, pan-fry the tofu in Ozganics Extra Virgin Coconut Oil and sesame oil and a sprinkle of corn flour.
- For the vegetable toppings, in a large frypan heat Ozganics Extra Virgin Coconut Oil and sesame oil, then add chopped sweet potato, broccoli and mushrooms. Drizzle with coconut aminos and sprinkle sesame seeds. Fry for 4 minutes and then set aside.
- For the Ozganics Organic Noodle Kitchen Soba Noodles, cook according to packet instructions and drain.
- Finally to assemble, preheat broth and add rice vinegar, miso paste, coconut aminos, salt, pepper, chilli and extra garlic. And then in a bowl, simply place your noodles at the base, followed by vegetable and tofue and pour over broth.