Hello, and welcome back to The Garden!

As Thanksgiving approaches, so does a full week of traditional foods with plenty of leftovers to be devoured in the days to follow. Usually in the weeks preceding the holidays, I like to eat things that are completely different than the ones I will be overloading on during the numerous celebrations on the horizon. On a cold wintry day, when the darkness comes earlier and earlier, I am a huge fan of a big hot bowl of delicious noodley goodness. Its definitely a staple dish that I eat quite often during the cold Winter months, and I serve it with tempeh stuffed crunchy sesame cabbage cups drizzled with hoison sauce. This dish is made with tofu Shirataki noodles (a traditional Japanese noodle) which translates to “white waterfall” in reference to their appearance. They are made from both tofu and the root of konjac yam, and are an extremely low carb/low calorie choice, which makes them a wonderful substitution for any pasta dish.

So, since all of those leftovers are coming your way soon, here is a recipe you can prepare in a pinch for a cold Winter’s night, and give your holiday week a new and different flavor to enjoy that may become a pre-Thanksgiving tradition in your kitchen too.

Here is what you will need:

Toasted Sesame Noodle Bowl with Shiitake Mushrooms

Yields 2 servings

Shopping List and Ingredients:

Toasted Sesame Oil- 4 TBsp (enough to thoroughly coat bottom of pot)

Crushed garlic and Ginger- 1 TBsp

Shiitake Mushrooms- One 5oz pkg sliced

Shirataki Tofu Noodles- One 8oz pkg drained and rinsed well in a strainer

Vegetable broth- Low sodium- 4 cups

Worcestershire sauce- 4 TBsp

Cilantro- 1/4 cup fresh chopped

Green Onions- 1/4 cup fresh sliced

Instructions:

Step 1: The Base

To create the robust toasted sesame flavor that this soup is built on, we must start with the toasted sesame oil. First we will coat the bottom of our pot with 4 tablespoons, and turn the heat to med-high. Then we will toss in the 1 tablespoon of crushed garlic and ginger (or 1/2 tablespoon of each if adding separately). Simmer to release the spices and then add the mushrooms. Stir to coat. Once the mushrooms are sauteed a bit, you can turn down the heat to medium, and add a bit of broth to keep the mushrooms moist.

Step 2: The Noodles

After draining and rinsing the shirataki noodles, you will add them directly to the pot, and fold them in gently to incorporate into the mushroom base. Then simmer for about 2 minutes before adding the green onions and the remaining broth. Bring to a simmer again, cover and allow to cook for 10 minutes.

Step 3: The Finishing Touch

Last but not least, the Worcestershire and the cilantro. Toss them both in, turn down the heat to low, recover, and allow the flavors to meld for another 5 minutes.

Step 4: Embrace the Noodley Goodness

Pull up a big bowl, break out the chopsticks, and fill it to the brim with hot toasted sesame delicious mushroom noodle soup. Garnish with some additional fresh cilantro, and serve with spring rolls or cabbage cups (See “Crunchy Sesame Cabbage Cups”) for a full meal.

Enjoy!

As always “lettuce” know what you think, by planting your comments and questions here in The Garden. Come see us again for a companion recipe to serve with your soup, “Crunchy Sesame Cabbage Cups”.

Thanks for visiting The Enchanted Garden Goddess, see you next time!