Ginger Lime noodle broth

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Ginger-Lime Noodle Broth with Snow PeasBy Cait , author of Witch in the Kitchen Lighter foods are what I’ve been craving now that the weather is warmer, and this lovely Asian-inspired soup is just right: substantial enough for supper but so light and easy to make that you’ll still have enough energy to take a stroll after you eat. Asparagus, broccoli, or sugar-snaps work just as well in the recipe, so you can use whichever you prefer. The broth gets its bright flavors from health-promoting ginger and citrusy lime juice, while veggies give it anti-inflammatory minerals and vitamins. A healthy, healing, perfect Spring meal. INGREDIENTS 6 cups good-quality vegetable broth1/4 cup grated fresh ginger2 tablespoons tamari or soy sauceJuice of 2 fresh limes1/3 cup loosely-packed fresh cilantro or flat-leaf parsley leavesPinch red pepper flakesSalt to taste1 cup extra-firm

tofu, in 1/2-inch cubes (optional)1 1/2 cups snow peas (or sugar snap peas, asparagus in 2-inch pieces, or broccoli florets)1 tablespoon toasted sesame oil (optional)1 package Japanese udon noodles or your favorite (I’ve used rice noodles and even Italian linguini: it’s all good)1 tablespoon sesame seeds (optional)Fresh cilantro or parsley, for garnish (optional) 1. Combine broth, ginger, tamari, lime juice, cilantro, and red pepper flakes in a soup pot and bring to a boil, then cover, reduce heat, and simmer for 15 minutes. 2. Add tofu and continue to simmer for 10 minutes. optional 3. Meanwhile, cook noodles according to package directions. 4. Add snow peas to soup and simmer 5 minutes, then add sesame oil. Taste and add salt if needed. 5. To serve: Mound drained cooked noodles evenly among 4 bowls Pour hot soup on top, then add sesame seeds and fresh cilantro, if using. Serves 4. Suzi What is a weed? A plant whose virtues have not yet been discovered. health/ http://suziesgoats.wholefoodfarmacy.com/ http://360./suziesgoats

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