Dive into this Udon Noodle Dish, Nourishing to the Last Drop!

Every food has a color, quality and an organ that it helps support. This dish is a simple example of how to nourish yourself with delicious flavors. It combines miso, asparagus, organic eggs, udon noodles, tofu, mushrooms flavored with seaweed, sesame seeds and orange peel.

Miso

A delicious fermented paste from soybeans. It comes in white, brown and red. Different colors are used at different times of year. In spring and summer we use white miso as it is lighter in color.

Tofu

Also from soybeans and they are both cooling in nature. Though soy is an incomplete protein, having it on occasion is alright. If you have a thyroid condition, please make sure not to consume too much in your daily menu.

Asparagus

Is slightly neutral/bitter and is good to strengthen the spleen and drain dampness.

Organic eggs

Support the kidneys which are the power house of the body: in charge of the endocrine function, bones, knees and back as well as the brain. Ultimately, fertility is supported by the kidney, liver and spleen in Chinese medicine. We think about foods that look like the function we are trying to support and eggs are the ultimate baby making food. Remember, if you are trying to conceive or are pregnant, please do not consume under-cooked egg.

Mushrooms, seaweed and sesame oil/seeds help support the kidney.

Recipe:

2-3 tbsp. White miso paste to taste
1 box firm tofu; cut into strips, dried with paper towels
1 bunch of asparagus washed and trimmed
1 box of mixed mushrooms; rinsed and trimmed into slices
4 organic eggs soft boiled
1 package of soft Japanese udon noodles

For the marinade:

Zest of 1 orange
Juice of orange
1 tsp black sesame oil
1-2 tsp honey
1-2 cloves of garlic minced
1-2 tsp to taste of Bragg’s Liquid Amino Acids or Soy Sauce
2 tsp rice vinegar to taste
Rice spices with sesame seeds and sea weed.

Mix all ingredients of the marinade into a bowl and add sliced tofu to the dish. Marinade for at least 30 minutes and turn. Preheat oven to 350 and prepare a shallow dish and bake for about 25 to 30 minutes until crispy on the edges.

While tofu is cooking, measure 4 to 6 cups of water and add to a large pot. Slowly add miso paste to the warm water dissolve between two spoons. Once broth is flavored to taste, prepare a sauté’ pan and heat to medium-to cook the mushrooms and the asparagus in sesame oil.

Once veggies are almost ready, add the noodles to the hot broth and set timer according to package directions. Prep a small pot and cook eggs according to preference. Soft boiled eggs take about 4 minutes.

Once soup and noodles are complete, serve in a shallow bowl, add veggies and tofu. Cool eggs and scoop out of shell and flavor to taste with seaweed/sesame rice topping. The yolk will continue to cook in the broth and is absolutely delicious!

Quick add ons to the dish: other cooked veggies: carrots, sautéed greens, roasted sweet potato and if tofu isn’t fit for your constitution then add protein that is appropriate for you.

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