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Noodles and Vegetables in Broth

June 21, 2013

This popular dish is quick and easy to prepare and makes a satisfying light lunch or soup for a meal.

Serves 2-3

Ingredients

For dashi stock

Topping

  • Assorted colourful, steamed or simmered vegetables

Garnish

  • Salad onions, finely chopped

Method

  1. Cook the noodles according to the directions on the package, then rinse under cold running water, drain, and set aside.
  2. Meanwhile, prepare the dashi stock by soaking the kombu and shiitake in the water in a medium size saucepan for 15 minutes. Remove the shiitake, cut off and discard the stems, return to the water and bring to a simmer over medium heat. Simmer for 5 minutes, then remove the kombu and reserve it for another use. Simmer 10-15 minutes more.
  3. Combine the dashi stock, salt, tamari or shoyu, and mirin. Simmer 1 minute. Remove from heat and add the ginger juice.
  4. To serve, divide the noodles between individual deep bowls. Ladle the hot broth with shiitake over each bowl of noodles to almost cover. Top with your choice of simmered vegetables and garnish with the chopped salad onions.

Chef

John & Jan BellemeJohn & Jan Belleme

John & Jan Belleme are leading autorities on the healing powers of traditional Japanese foods. Before turning his focus to food and health, John was a research biologist for the Veteran's association in Miami, Florida, and he worked in laboratories at the Universities of Miami Medical School and Harvard University Medical School.

For more than twenty-five years John has applied his background in medical research to interpreting the literature on traditional Japanese medicinal foods.

In 1979, after living and studying in Japan for over a year - where the Bellemes learned the craft of miso making firsthand - they co-founded the American Miso Company, one of the world's largest producers of traditional miso.

Since the 1980s the Bellemes have researched and written, and in many cases illustrated, over 130 published articles on the subject of Japanese foods, including four books: Culinary Treasures of Japan; Cooking with Japanese Foods: A Guide to the Traditional Natural Foods of Japan; Clearspring - The Real Taste of Japan and The Miso Book.

John and Jan travel throughout the eastern United States giving lectures about authentic Japanese foods, and every winter, with partner Sandy Pukel, organise a week-long health cruise that features prominent experts in macrobiotic cooking, healthy living, holistic medicine, yoga, meditation, shiatsu, Pilates, and natural beauty aids. They live in Saluda, North Carolina.





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