Asian Detox Soup

In the new year, like most, I am more conscious of my health and what I am putting into my body. I like to start fresh in January and this soup just feels like a fresh start!

This soup is full of nourishing, healthy vegetables as well as other healthy spices and the noodles help keep you satisfied so you're not running back into the kitchen for a snack. The shitake mushrooms are very meaty, and even though I do eat meat, the addition of the shitake mushrooms doesn't make me crave meat at all. If the thought of a vegetarian meal doesn't interest you, thinly sliced beef or chicken or even shrimp will work beautify in this soup.

This soup contains both ginger and turmeric which is loaded with antioxidants. Turmeric has also been known to reduce the risk of cancer - who doesn't want that!?! But best of all, it tastes amazing!

   Asian Detox Noodle Soup

 

 

Makes:6 servings

Preptime: 20 minutes

Cook time:15 minutes

 

Ingredients:

900 ml mushroom broth

6-8 shitake mushrooms (chopped)

4 bunches baby bok choy (chopped)2 stalks green onion (sliced)

1/4 onion 

1 inch sized ginger (grated)

1 tbsp salt

1 clove garlic (minced) 

1/2 tsp onion powder

1/2 tsp garlic powder

pinch turmeric

1/2 tsp chinese five spice

1/2 tsp chili flakes

1/4 cup coconut aminos

1/4 vegetarian oyster sauce 

1 tbsp olive oil 

1 cup rice noodle

handful cilantro for garnish

Instructions:

1. In a large pot, heat oil on medium heat.
2. add onions, garlic. Heat until softened.
3. Add mushrooms and cook until softened.
4. Add coconut aminos, vegetarian oyster sauce, ginger, turmeric, onion powder, garlic powder, chinese five spice, salt. mix well 
5. Add the broth and noodles and simmer for 5-10 minutes or until noodles are softened.
6. Add bok choy and green onions and simmer for 1-2 minutes. 
7. Dish into bowls and add cilantro on top. Serve.

Chicken with Homemade Teriyaki Sauce

recipes RSS

Chicken teriyaki is definitely one of my go-to take out foods! After all, it is probably one of the most healthiest choices you can get at your local food court.

Of course, I tried making this at home with some of the bottled teriyaki sauces in my local grocery store, but it never seems to taste like the restaurant version.

And then I learned to make it at home.

Let me tell you, it is so much better than what we are used to from our average takeout restaurants. It's lighted, has so much more flavour and you can put as little, or in my case, as much as you want.

The mirin in this recipe is what makes all the difference! Mirin is a sweet Japanese rice wine (with less alcohol). I have played with different proportions of mirin and soy sauce and found that equal amounts of both work best. If you prefer a sweeter teriyaki sauce, add as much brown sugar as you like but be careful with it on the stove as too much brown sugar may burn.

I personally like the sauce to thicken up not not too sticky as I can easily eat just the teriyaki sauce with rice any time of day!

I served my teriyaki with chicken, but you can easily change the recipe to beef, salmon, shrimp, or, of course, veggies. 

      Chicken with Homemade Teriyaki Sauce    
 

Makes: 2 servings

Preptime: 10 minutes

Cook time:20 minutes

 

Ingredients:

2 chicken breasts, sliced into strips

2 cups brown rice, cooked

2 cups broccoli florets

2 tablespoons oil

1/2 cup soy sauce

1/2 cup mirin

brown sugar to taste

  

 

Instructions:

1. In a skillet, saute chicken strips in the hot oil onmedium-high heat until browned and cooked through. Set aside 
2. In the same skillet, saute the broccoli florets, careful not to overcook.
3. In a separate saucepan, combine soy sauce, mirin and sugar to taste over medium-high heat, stirring often.
4. Bring to a boil and lower heat to medium. Simmer until the sauce reaches desired consistency. 
5. On a plate or bowl of rice, add the chicken, broccoli and pour over the teriyaki sauce. Serve and devour.