Monday, March 14, 2011

Japanese Soba Noodle Soup

I've been *trying* to cook a little more healthy lately - specifically, with LESS CHEESE. I'm a cheese addict, I'll admit it.

Several years ago my family had given me a copy of Moosewood Restaurant's Low-Fat Favorites cookbook, but I've never really had a chance to sit down with it until recently. It's a glorious resource for lower-fat vegetarian recipes.

Tonight I decided to make their Japanese Soba Noodle Soup, starting with a roasted garlic and miso broth, fresh carrots, bok choy, shitake mushrooms, tofu, buckwheat soba noodles, and bean sprouts. Top it off with a squirt of sriracha sauce and dee-lish.

1 comment:

Snagtastic said...

I love soup, even in the summer. Yumm. (And this looks fantastic.)