Noodles and Broth by Gale Jack

I have found that I enjoy better health when I avoid or minimize flour products such as bread, crackers, granola, bagels, cake and cookies; noodles tend to satisfy the craving for flour products. Udon, somen and buckwheat are my favorites. This is a recipe my family enjoys:

Ingredients:

8 ounces of noodles
1 shiitake mushroom
1-2 strip of Kombu
1 bunch watercress
1/2 package (8 oz) firm tofu
8 cups spring or well water (for noodles)
Additional spring water for vegetables and broth
Grated ginger or jinenjo
Shoyu

Place 8 cups of water in a large, stainless steel pot and bring to a boil. Add the noodles and return water to a boil. After approximately 8 minutes, break the end of one noodle to see if they are done. If the inside and outside are the same color, the noodles are ready. (For buckwheat or 100 percent whole wheat noodles, you can use the shocking method: alternately bringing the water to a boil and adding a cup of cold water until the noodles are done.)

When done, pour the noodles into a colander so that the water drains off and rinse them thoroughly with cold water to stop the cooking and prevent clumping. Set aside.

Rinse and chop watercress; soak the shiitake mushroom and kombu for 10 minutes. Chop the tofu into 1" squares. Grate a small piece of ginger.

In a separate pan, add water to the depth of 1-2" and bring to a boil. Place the watercress in the boiling water for just 2 or 3 minutes so that it is chewable but still fresh and green. Remove from water and place in a serving dish. (Don't use this water in the noodle broth because the taste is slightly bitter.)

Make a soup stock by bringing kombu, shiitake and water to a boil and simmering for 5 minutes. Take out the shiitake and kombu. Boil the tofu cubes in the same water and take them out when they rise to the top. Add shoyu or tamari to taste and simmer another 5 minutes.

Put the cooked noodles in individual serving bowls, place some watercress and several pieces of tofu on top and pour the hot broth over them. Add a pinch of grated ginger and eat while warm. Grated jinenjo (if you can find it) adds strength and warmth to this dish.

Enjoy!

What would you eat for breakfast for a transition from bagel, coffee and cream cheese?

I might eat rice cakes, nutbutter/applebutter and drink green tea for a while

[Bruce Paine]

Pre-macrobiotic transition would be granola with whole unpasteurized milk or yogurt, maybe whole wheat bread/toast with organic peanut butter and raw honey, glass of organic unfiltered apple juice!

Initial macrobiotics: granola with soymilk or amasake.

Then start eating soft cooked whole grains, oat meal, steel cut oats and then whole oat groats, soft cooked rice, and maybe polenta.

For an occasional treat, pancakes, waffles, or whole grain mochi!

In the late fall or winter a sweet soup like pumpkin, or sweet vegetable.

Check out any of the cookbooks at Simply Natural but my favorite for addressing dietary transition issues is The Self-Healing Cookbook: A Macrobiotic Primer for Healing Body, Mind and Moods With Whole Natural Foods by Kristina Turner

Thank you, very much.

Bruce Paine

Originally Posted by Unregistered

What would you eat for breakfast for a transition from bagel, coffee and cream cheese?