Happy Friday everyone! I don’t know about you all, but I’m super excited for the weekend. Got some fun things planned!
In blog news, I updated the recipe page today. Go check it out! You may also notice that some new fonts and colors are making an appearance on my site. I’m fooling around with things to try to find a new look that I like. It might just take me 27 hours to figure out, but I’m learning and experimenting with it!
Yesterday morning I had the second part of my root canal done. I’m not going to lie, I hated every minute of it, but I’m glad that it’s over with. I noticed after the first part was done a few weeks ago that I’m now able to eat on the left side of my mouth without shooting pain, so it seems to be successful. WOO! As expected, my mouth was really sore (unfortunately still is!) yesterday and I was not wanting to chew much. I knew that the perfect thing to make for dinner was soup, so I whipped up an Asian inspired meal – what I’m calling drunken noodle soup:
My hubby is a big sushi fan, and whenever we go to our favorite local Japanese joint, he orders some rolls and I eat udon noodle soup. In putting together this meal, I was trying to replicate the soup that I always order. I started off with vegetable broth and udon noodles, and then went from there adding in ingredients that seemed like they would fit well into the dish – including green onion, sesame oil, rice vinegar and shiitake mushrooms. I recently bought baby bok choy because I thought it looked interesting, and it also seemed like a perfect addition to the soup.
Since the soup was reminiscent of our favorite local Japanese restaurant, I thought I’d go further with the Asian theme and break out a gift that we got through a Secret Santa game at an USMC Christmas party last year:
A sake set! Figures, as Marines love to drink! 😉
Only I put green tea in the pot instead of sake…
Drunken Noodle Soup
Ingredients
- 6 cups vegetable broth
- 3 cups udon noodles
- 6 oz shiitake mushrooms sliced
- 3 green onions thinly sliced
- 2 garlic cloves minced
- 3 oz baby bok choy chopped (2 heads)
- 3 oz tofu cut into small cubes
- 1 TBSP rice vinegar
- 1 TBSP sesame oil
- Salt & pepper to taste
Instructions
- In a large saucepan, bring the vegetable broth to a boil.
- Add shiitake mushrooms, bok choy, green onions, garlic, and tofu, and cook for about 10 minutes. The mixture should be at a slow simmer.
- Add the udon noodles and cook according to package directions. (Mine needed to cook for about 4 minutes).
- Stir in rice vinegar and sesame oil, then season with salt and pepper.
- Ladle into bowls and enjoy while the soup is hot.
Nutrition
Well, I’m off to take Harley to play in a hidden *cough – government owned & illegal to trespass* (whoops!) field that we recently found in our neighborhood. Wishing you a wonderful weekend!
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