Sunday, March 19, 2017
Lemon Grass Broth Shrimp, Tofu and Wakame with Ribbon Egg Noodles
Time For A Healthy Noodle Bowl!
When the body and mind seem out of sync, that is the best time to have a broth meal at a noodle house restaurant. Cooking a nutritious noodle bowl at home is a good option too. Broth allows immediate digestive uptake of micronutrients that the body may be lacking. When the body lacks certain vitamins and minerals, the body and mind feel out of sync. Certain vitamins and minerals are required for proper nervous system functions and cel production. Muscular control and healing processes also depend upon micronutrient intake.
I recently came down with a bad influenza that turned into the worst double pneumonia that my doctor had ever seen. My doctor said that people died from this kind of pneumonia 50 years ago, but advanced modern medicine will cure this illness. Fortunately the medicine worked and the two week recovery period after the pneumonia is nearly over. In a few days, I will start a new job as a sous chef in a country club.
Part of the problem that led to illness was a working environment that had inadequate ventilation combined with antiquated employee meal policies. I was working in a so called "gastro pub" that really only served fried junk food and greasy burgers. Basically, the employees were limited to just eating greasy burgers and hot dogs, because the company charged employees for food and the rest of the menu items were way overpriced. After a few months of the unhealthy craft beer bar food work lifestyle, I definitely felt out of sync and it was easy for severe illness to enter the picture.
When the flu was at its worst, I mustered up the will power to drive to a Japanese restaurant that also specialized in Chinese cuisine. I got a big bowl of Fish Broth Miso Soup that had plenty of Wakame Seaweed garnish and a Buddha Delight Vegetarian lunch special to-go. After drinking the nutritious broth and eating the Wakame, I immediately started feeling better. After eating the Tofu Vegetables and Rice, I felt some strength returning that I needed to fight off the illness. This goes to show how important micronutrients are for bodily functions that include maintaining a strong immune system.
Broth Noodle Bowls are popular nearly everywhere in Asia and there is a good reason why. Food like this maintains proper bodily functions that include strengthening immune system capability and healing on a cellular level. Broth Noodle Bowls have a healthy immediate positive effect!
Lemon Grass Broth Shrimp, Tofu and Wakame with Ribbon Egg Noodles:
This recipe yields 1 large broth noodle bowl entrée that can be shared by 2 guests. (About 3 1/2 cups)
Salt Packed Dried Wakame actually is soft and it is still alive. This style of Dried Wakame reconstitutes to full size quickly. About 1 1/2 tablespoons of chopped Salt Packed Dried Wakame will actually reconstitute to 1/3 cup. Wakame is loaded with beneficial micronutrients and this savory seaweed tastes good!
Pre-made Egg Roll Wrapper products are a nice convenience. The Egg Roll Wrapper Dough is the same as Egg Noodle Dough. Egg Roll Wrappers can be cut into ribbon noodle shapes and cooked like fresh noodles. The boiled fresh Ribbon Egg Noodles have to be shocked in ice water after cooking, so they gain a chewy texture and the ice water shocking process prevents the soft noodles from becoming gummy.
This noodle boil recipe is made quickly with boiling broth, so be sure to have all of the ingredients ready before starting!
Step 1: Select a package of pre-made Egg Roll Wrappers that are about 6" x 6" size.
Stack 4 sheets of the Egg Roll Wrappers on a cutting board.
Cut the Egg Roll Wrapper Sheets into wide ribbon noodle shapes.
Step 2: Boil a sauce pot of water over medium high heat.
Add the prepared Fresh Ribbon Egg Noodles.
Gently stir occasionally, till the noodles are fully cooked and the float to the surface.
*Fresh Ribbon Egg Noodles take less than 1 minute to cook!
Step 3: Use a pasta net to gather the Ribbon Egg Noodles from the pot.
Immediately place the hot noodles in a container of ice water.
Gently stir till the noodles gain a firm texture.
Drain most of the water off of the Ribbon Egg Noodles and set them aside.
Step 4: Place 3 1/2 cups of light shrimp broth in wide sauce pot.
Tie 1 lemon grass stalk into a knot.
Add the lemon grass knot to the broth.
Place the pot over medium/medium high heat.
Gently boil the broth for 10 minutes. Allow the broth volume to reduce to about 3 cups.
Step 5: Add 1 1/2 tablespoons of chopped rinsed Salt Packed Dried Wakame Seaweed.
Add 1 teaspoon of minced ginger.
Add 1 minced garlic clove.
Add 1 pinch of crushed dried Thai Chile Pepper.
Add sea salt and white pepper to taste.
Step 6: Add 1/4 teaspoon of pure sesame oil.
Add 1 tablespoon of Fish Sauce. (Thai or Vietnamese)
Add 1/2 teaspoon of thin soy sauce.
Step 7: Add 8 peeled large shrimp.
Add 1/4 cup of thin sliced onion.
Add 4 baby bok choy that are cut in half lengthwise.
Boil till the bok choy start to become tender. (about 1 minute)
Step 8: Add 5 large bite size cube shaped Firm Tofu pieces. (1"x 1"x 1" cubes)
Add 6 whole Thai Basil leaves.
Boil for about 15 seconds, so the tofu warms.
Step 9: Remove the pot from the heat.
Remove the lemon grass knot.
Step 10: Mound the reserved prepared Ribbon Egg Noodles in the center of a large deep soup bowl. (About a 2 quart capacity bowl.)
Step 11: Ladle the broth and solid ingredients into the bowl and try to pour some of the broth over the noodles to reheat them.
Try to arrange some of the tofu, bok choy and shrimp on the surface, so these ingredients can be seen.
Use chopsticks to fluff up the Ribbon Egg Noodles in the center of the bowl, so they look nice.
Garnish the noodle bowl with a sprig of Thai Basil.
This nutritious broth noodle bowl has an inviting aromatic lemon grass flavor!