I’ve been experimenting with a lot of vegetarian and vegan recipes at home because I’m exploring the possibility of going vegetarian – at least for when at home.
I don’t want to impose super strict limitations of myself – or others – because I don’t think that’s a super healthy way to think of food. I am also very aware, through my studies in the field of nutrition, that you DEFINITELY don’t need to be vegetarian or go vegan to be healthy. It’s just not necessary. And while I definitely do respect ANYONE and EVERYONE who believes strongly in saving the planet, safeguarding their health and who do not want to harm any animals, all by amending their diet, I also believe there is some middle ground.
If you’re interested in the topic of nutriton – not just eating healthy but learning why to opt for one thing rather than the other – stay tuned because I will be posting another blog post soon on why I chose to reduce my animal food intake and how I do it all the while I ensure that we get the nourishment we need.
Now, more importantly, on to this scrumptious recipe – because let’s face it, if it doesn’t taste good, we won’t enjoy eating it. If we don’t enjoy our food and consume it simply for health reasons, chances are, our shift to healthier foods won’t last very long.
I very strongly believe that food should be a celebration – we need it to survive and to heal and to grow; to fight disease and to feel good; we enjoy it socially and individually and my passion nowadays definitely is in the preparation of food that is so nourishing, you won’t believe it tastes this good!
And on that note, here’s the recipe for this gem…
1 tablespoon sesame oil
2 cloves garlic
3 tablespoons soy sauce
1 tablespoon minced ginger
spinach – fresh or frozen
30 grams dried porchini mushrooms
2 cups vegetable broth
2 fresh radishes
2 spring onions
2 small servings rice noodles – I used whole grain.
Start by soaking the dried mushrooms in two cups of water. Put them to the side and allow them to soak up the water.
Then boil some water in a small pot to cook the eggs. The perfect timing to get really nice runny yolks is to add the eggs when the water is boiling and let them boil for seven minutes. Transfer to a bowl of very cold water to cool immediately. Allow them to cool and then peel.
Heat one tablespoon sesame oil in a large pot – if you don’t have sesame oil you can use any oil you normally cook with, however the sesame oil does add a really nice nutty deep flavor. To that add two cloves of finely chopped garlic and one tablespoon minced fresh ginger. Again here if you don’t have fresh ginger, you could use 1 teaspoon of dried ground ginger. I do however strongly recommend fresh ginger – for most recipes when using – but especially here.
TIP: use a teaspoon to scrape off ginger skin. It literally takes mere seconds to peel and you don’t waste any of those uneven bits! Also, you could chop it up finely using a knife or you can use a garlic press and squeeze the ginger through to make sure it’s finely minced.
Allow the ginger, garlic and sesame oil to cook for two minutes and just add a bit of salt and pepper.
In the meantime, finely slice a couple of fresh radishes and some spring onions – these are going to be used as garnish but adding them will also add a nice crunch and a bit more flavor.
To the pot, add 2 cups vegetable broth (or two cups of water and a veggie stock pot / cube) together with the mushrooms that have been soaking for a few minutes with their liquid. DO NOT THROW OUT THE SOAKING LIQUID – it’s full of flavor and goodness! Finally add three tablespoons of soy sauce and about four large handfuls of fresh spinach or two to four cubes of frozen spinach.
Cover and cook for ten to fifteen minutes.
Meanwhile, cook noodles according to package instructions – normally just a few minutes.
That’s it. Now just assemble and devour. Start by adding cooked noodles to a bowl, then add broth and finally top with runny egg, radish and spring onion. So so good!
I mean seriously, how can you not like this? I know, I have a bit of a obsession with food – I just love it too frikken much! Luckily I’m NOW (because I wasn’t in the past) a big fan of healthy food – But still, the obsession is very read! I promise you won’t miss the meat here!
Plus, you have an egg in the mix – and if you know me, you know that eggs are by far my favorite food (not really the point here) – which is a complete protein (containing all the essential amino acids) and spinach which contains a lot of iron (among many other important nutrients).
I hope you’ve enjoyed reading this and more importantly making and eating this!
If you have any questions or requests for future blog posts, please leave them in the comment section below. Don’t forget to click on the ‘follow’ button below to stay updated on all the content I share here. Also, I do share a TON of recipes over on my facebook and instagram pages
Sarah’s Healthy Eats – @holisticnutritionninja
Thank you for taking the time to be here and read this ❤
Until my next post, be well xXx <