Spring Green Yum-Yum
In honor of St. Pat’s Day, I offer this yummy One-Pot Soup Dish adapted from my new favorite cookbook (which I discovered in the Dharmagiri Retreat Center kitchen) — Retreat: The Joy of Conscious Eating, by Daniel Jardim.
Spring Green One-Pot
(serves 1-2)
4 shitake mushrooms, soaked in hot water
3 cups water
1 Tbs Veggie Soup Base (Penzeys)
1 clove garlic, crushed
1 Tbs ginger, chopped
1 Tbs soy sauce
7 oz. udon noodles
4-5 spring greens, rinsed (baby boy choy or baby spinach, for example)
4 slices tofu (marinated if desired)
1 Tbs parsley, roughly chopped
1 green chili, sliced
1. Trim the stems of the soaked mushrooms (cut in half if very large)
2. Place water, mushrooms, soup base, garlic and ginger in saucepan and bring to boil.
3. Simmer gently until soup base in dissolved. Add soy sauce and noodles.
4. Taste and adjust for seasoning.
5. Dip greens into soup and arrange on top. Add sliced tofu, parsley, chili and mushrooms.
6. Serve immediately.
Enjoy!