In The Kitchen: Chloe's Drunken Noodle Soup

Remember when I mentioned this vegan cookbook?  R and I were searching for new ways to eat our veggies and we even made it a priority for our 30 before 30 goals.  Well we have tried a few recipes but this one has been the most delicious so far.  Ah yum, we have leftovers in the fridge and I can't stop thinking about them.

We chose this recipe based on the picture.  A favorite restaurant of ours offers a "noodle bowl" that I've been known to crave on many a cool night. This broth was very similar - maybe next time we will add more ginger and red pepper flake but otherwise it is kind of perfect.  

And this is how ours turned out!  It was delicious!

 Here is the "tweaked" recipe that we used.

1/3 package udon noodles
1 package of exotic mushroom blend (Chloe uses sliced shiitakes in her recipe)
3 scallions, sliced
4 cloves of minced garlic
approx 1 tablespoon of grated ginger (but don't be afraid to use more)
1 jalapeno pepper seeded and chopped
1 tablespoon red pepper flake (Chloe uses cayenne)
1 large container of vegetable broth, ours was 4 cups
1 tablespoon rice vinegar
1 tablespoon sesame oil
salt and pepper
optional: 1.5 cups fresh broccoli - we had it in the fridge and decided to use it
optional: 1 cup bean sprouts - just like the broccoli, we needed to use it
1/4 cup chopped cashews <--i but="" could="" crunch="" have="" i="" liked="" p="" r="" skipped="" the="" think="" this="">
Cook the noodles to package directions and drain.  Heat small amount of olive oil (we used Pam spray) in a large pan, add mushrooms, broccoli, and scallions and cook until soft.  Add bean sprouts, fresh garlic, ginger, jalapeno, and red pepper flake - cook a few 5-6 minutes.

Add broth and bring to a boil.  Add noodles.  Simmer the broth covered for about 10 minutes.  Stir in the vinegar and sesame oil at the end.  Ladle into bowls and garnish with cashews (Chloe uses cilantro too, but I didn't have any on hand).

I highly recommend her book even for non vegans.  The pictures alone are worth the price but there are some really good recipe ideas that would make even the most dedicated meat lover willing to make a meatless switch a couple of times a week.  I'm checking out her dessert section more and more...the award winning cupcakes are probably happening...soon.