Easy Asian Noodle Soup

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Courtesy of San-J.

Cook Time: 25 minutes

Ingredients:

  • 6 cups gluten-free chicken broth
  • 5 shiitake mushrooms, stems removed and thinly sliced
  • 4 green onions, thinly sliced
  • 3 Tablespoons San-J Gluten Free Tamari
  • 8 ounces maifun thin rice noodles
  • 1 sheet nori seaweed, cut into 1 inch strips

Directions:

  1. In a medium saucepan, combine chicken broth, mushrooms, green onions and San-J Gluten Free Tamari. Bring to boil. Reduce the heat and simmer on medium-low for 10 minutes.
  2. Cook maifun thin noodles according to the package instructions and drain. Add noodles to the soup. Sprinkle nori strips over the noodle soup and serve.

Servings:

Makes 4-6 Servings

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Green Tea Salmon or Tofu

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Courtesy of Numi Organic Tea.

Prep Time: 30 minutes

Cook Time: 20 minutes

Ingredients:

  • 2 tea bags Numi Gunpowder Green
  • 1 lb. salmon fillet or Tofu
  • 2 Tbsp. soy sauce
  • 4 Tbsp. sherry
  • 1/2 tsp. cornstarch
  • 3 Tbsp. sesame seeds

Directions:

  1. Steep 2 tea bags of Gunpowder Green in 1/2 cup boiling water for 5 minutes. Squeeze and remove tea bags and stir in cornstarch.
  2. Slice salmon or Tofu into small strips. Place in frying pan and marinate for 10 minutes in soy sauce and sherry mixture. Continue to simmer over moderate heat until the sauce is absorbed.
  3. Pour the tea mixture over salmon or tofu and cook 5 minutes or until sauce slightly thickens. Roast sesame seeds in dry frying pan over low heat until golden brown. Mix seeds into salmon and sauce.
  4. Serve alone or with Numi’s Nutty Jasmine Rice.

Servings:

Makes 4 Servings

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Miso Soup

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Recipe submitted courtesy of Nasoya®.

Ingredients:

    • 1 pkg Nasoya® Silken tofu, cut into 1” cubes
    • 4 cups water
    • 1Tbsp shredded nori (seaweed)
    • 3 scallions, chopped
    • ½ tsp sesame oil
    • 1/3 cup miso
    • dash of reduced-sodium soy sauce

      Directions:

        1. Bring water to a slow simmer and add the nori. Simmer for 6 minutes. Reduce heat to low and add the miso, sesame oil, soy sauce, scallions, and tofu. Stir until all the miso is dissolved. Enjoy!

          Servings:

          Serves 6

          Nutritionals:

          Calories 70, Calories from Fat 25, Total Fat 3 g, Saturated Fat 0 g, Trans Fat 0 g, Cholesterol 0 g, Sodium 550 mg, Total Carbohydrate 5 g, Dietary Fiber 1 g, Sugars 1 g, Protein 5 g

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          Cold Noodle Tofu Salad

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          Recipe submitted courtesy of Nasoya®.

          Ingredients:

          • Salad:
          • 1 pkg Nasoya® Chinese style noodles
          • 1 carrot, julienned
          • 2 celery stalks, thinly sliced
          • 5 scallions, bottom 4 inches, thinly sliced
          • ½ cup thinly sliced Napa cabbage
          • ½ red bell pepper, thinly sliced
          • ½ cup julienned bok choy
          • Sauce:
          • 1 tsp sesame oil
          • 2 tbsp rice vinegar
          • 3 tbsp reduced-sodium soy sauce
          • 1 tbsp hoisin sauce
          • 5 tbsp canola oil
          • Topping:
          • Nasoya® Extra Firm tofu, patted dry
          • ½ tsp ground ginger
          • 1 tbsp reduced-sodium soy sauce
          • Nonstick cooking oil spray

          Directions:

          1. In medium pot, boil water and cook noodles according to package directions and set noodle aside.
          2. In a large bowl, combine the sauce ingredients. Mix thoroughly. Add prepared vegetables and noodles and toss to blend. Set aside.
          3. Preheat the broiler. In a small bowl, stir the ginger into 1 Tbsp soy sauce. Cut tofu into ½” cubes and add to small bowl; stir gently to coat. In a single layer, spread tofu on a baking sheet coated with nonstick cooking spray.
          4. Place under broiler for 5 minutes. Flip tofu and broil for additional 5 minutes; until lightly browed.
          5. Top the noodle salad with the tofu cubes. Enjoy!

          Servings:

          Serves 5

          Nutritionals:

          Calories 220, Calories from Fat 100, Total Fat 12 g, Saturated Fat 1 g, Trans Fat 0 g, Cholesterol 0 mg, Sodium 450 mg, Total Carbohydrate 21 g, Dietary Fiber 2 g, Sugars 2 g, Protein 9 g

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          Garden Tofu Scramble

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          Recipe submitted courtesy of Nasoya®.

          Ingredients:

          • 1 pkg Nasoya® Firm tofu, patted dry
          • 1 tbsp canola oil
          • 1 clove garlic, minced
          • 1 small white onion, chopped
          • 6 button mushrooms, sliced
          • ½ cup carrots, grated
          • 1 tsp salt
          • ½ tsp turmeric
          • 1 cup baby spinach
          • 1 tomato, diced

          Directions:

          1. Heat oil in a large nonstick pan over medium high heat. Once oil is hot add the garlic and onion and sauté for about 5 minutes.
          2. Add the mushrooms and carrots and sauté for another 5 minutes.
          3. Add the tofu into the pan crumble it into small pieces using a spatula.
          4. Sprinkle salt and turmeric evenly over the scramble. Turmeric not only adds to the flavor but it will also make the tofu look like eggs! Heat for about 5 minutes, stirring occasionally to blend well. During this time the tofu can be broken into smaller pieces to resemble the consistency of scrambled eggs.
          5. Mix in the spinach and tomato and heat until spinach is just wilted, about 3 minutes.
          6. Remove from heat and enjoy!

          Servings:

          Serves 7

          Nutritionals:

          Calories 90, Calories from Fat 40, Total Fat 4.5 g, Saturated Fat 0 g, Trans Fat 0 g, Cholesterol 0 mg, Sodium 370 mg, Total Carbohydrate 5 g, Dietary Fiber 1 g, Sugars 1 g, Protein 6 g

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          Vegetarian Sushi

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          Vegetarian SushiRecipe submitted courtesy of Lundberg Family Farms.

          Ingredients:

            • 1 cups Lundberg Family Farms Sushi Rice
            • 1-1/2 cups water
            • 2 Tbsp. seasoned rice vinegar
            • 3 (8 X 7 inch) sheets roasted nori
            • 1 hot house cucumber, peeled, seeded and cut into 1/16-inch-thick matchsticks
            • 1 carrot, peeled and cut into 1/16-inch-thick matchsticks
            • 1 avocado, peeled and pitted, sliced in 1/4 inch-thick pieces
            • Optional additions: green onions, sprouts, stir-fried extra-firm tofu, steamed asparagus tips, julienned raw summer squash

              Directions:

                1. In a large fine sieve rinse the rice under running cold water until the water runs clear with no milky residue and drain it well. In a large saucepan combine the rice with 1 1/2 cups water and soak for 30 minutes.
                2. Bring the water to a boil, reduce heat to very low and simmer, covered tightly, for 20 minutes, or until the water is absorbed and the rice is tender. Remove the pan from the heat, let the rice stand covered for 10 minutes; transfer it to a wide, shallow glass bowl, spreading it in an even layer.
                3. Sprinkle the rice with vinegar to moisten it lightly, tossing it carefully, and cover it with a dampened cloth. (Do not chill the rice.) The rice may be made 3 hours in advance and kept, covered with the dampened cloth, at room temperature.
                4. Place bamboo sushi mat on a work surface with slats running crosswise. Arrange 1 sheet nori, shiny side down, on mat, lining up a long edge of sheet with edge of mat nearest you. Using damp fingers gently press about 3/4 cup rice onto nori in 1 layer, leaving a 1/2-inch borders on long sides.
                5. Arrange several of the cucumber, carrot, and avocado in even strips horizontally across the rice, starting 1 inch from side nearest you.
                6. Beginning with edge nearest you, lift mat up with your thumbs, holding filling in place with your fingers, and fold mat over filling so that upper and lower edges of rice meet, then squeeze gently but firmly along length of roll, tugging edge of mat farthest from you to tighten. (Nori border will still be flat on mat.) Lightly moisten top nori border with water.
                7. Open mat and roll log forward to seal with nori border. Make remaining logs in same manner. Transfer roll, seam side down, to a cutting board; let “rest” for a few minutes then cut each log crosswise into 6 pieces with a wet thin-bladed or serrated knife.
                8. Serve with wasabi paste, soy sauce, and pickled ginger.

                  Servings:

                  1 roll= 186.8 grams   1 piece (1/6th of a roll) =31.1 grams
                  Yield : approximately 18 pieces
                  Serves 3

                  Nutritionals:

                  Serving size 4 pieces, Calories 130, Calories from Fat 35, Total Fat 3.5g (Sat. Fat 0.5g, Trans Fat 0g), Cholesterol 0mg, Sodium 85mg, Total Carbohydrates 22g, Fiber 3g, Sugars 2g, Protein 3g.

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                  Simple Sesame Kale

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                  Cooked kale makes a comeback in this simple yet tasty Asian dish. A touch of ginger, soy and sesame seeds provides the flavor. Chef Keith Snow demonstrates how-to make sesame kale in this detailed video.

                  Ingredients:

                  • 3 cups steamed kale
                  • 3 Tbsp. low-sodium soy sauce
                  • 2 tsp. black and white sesame seeds
                  • 1 medium sliced shallot
                  • 2 Tbsp. light or toasted sesame oil

                  Directions:

                  1. Heat wok or saute pan over medium heat, add sesame oil,
                  2. Add shallots, saute for 1 minute, add cooked kale and stir fry for 1 minute.
                  3. Add soy sauce and sesame seeds, stir fry for 1 minute.
                  4. Serve & enjoy!

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                  Tamari Garlic Pork Rolls with Plum Sauce

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                  Recipe submitted by Sarah G. of Roswell, GA, for the Mambolicious Recipe Contest 2009

                  Ingredients:

                  • 1 lbs. pork shoulder, cut into 1-2 inch cubes
                  • 2 bulbs of garlic diced/sautéed in 1 tsp olive oil
                  • 3 Tbsp. of honey
                  • 1/2 cup of San J Regular or Tamari
                  • 1/2 tsp. ground pepper
                  • 1 1/2 cups of water
                  • 3/4 cup of diced scallions
                  • 1/4 cup whole basil leaves
                  • 1 Tbsp. of olive oil
                  • 8 sheets of circular rice paper rolls
                  • 12-oz. jar of plum preserves
                  • 1 Tbsp. of minced garlic
                  • 3/4 tsp. of ground ginger
                  • 1/4 tsp. honey
                  • 2 Tbsp. of vinegar

                  Directions:

                  1. Add pork, honey, Tamari & water into slow cooker.
                  2. Dice garlic & sauté© in olive oil. Transfer garlic to slow cooker.
                  3. Cook ingredients in slow cooker on low for 6-8 hours.
                  4. Once pork is cooked shred with fork.
                  5. Lay out 8 sheets of rice paper rolls.
                  6. Add scallions & basil leaves distributing evenly among rice paper sheets. Add pork & roll the rice papers.
                  7. Cut diagonally and serve plum sauce in a small bowl on the side.

                  Cook Time: 6-8 hours
                  Prep Time: 10 minutes
                  Number of Servings: 8

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                  Crunchy Vietnamese Salad

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                  Crunchy Vietnamese Salad

                  Recipe submitted by Erin S. of Lexington, KY, for the Mambolicious Recipe Contest ’09.

                  Ingredients:
                  Salad:
                  • 1 package Lightlife Chick’n Style Smart Strips
                  • 5 cups shredded cabbage
                  • 1 cup shredded carrots
                  • 1 large bunch cilantro chopped (2 cups chopped)
                  • 1 cup crushed peanuts

                  Dressing:

                  • 1/2 cup extra virgin olive oil
                  • 1/4 cup lime juice
                  • 1 Tbsp. grated lime rind
                  • 2-3 Tbsp. rice wine vinegar
                  • 1/2 tsp. chili powder
                  • 2 Tbsp. sugar
                  • 1 tsp. each salt and pepper
                  Directions:
                  1. In a large salad, combine all the salad ingredients.
                  2. Whisk together very well all of the dressing ingredients.
                  3. Mix the dressing with the Chick’n strips and allow to sit for about 15 minutes.
                  4. Toss the chick’n and dressing mixture with the salad ingredients and allow flavors to combine in the fridge for about 10 minutes.

                  Servings: 8

                  Chef’s Note: This makes a very large salad! It’s great for either a lunch or as a side salad for dinner. Feel free to substitute the chick’n strips with tofu.

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                  Broccoli Stir Fry

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                  Recipe courtesy of Chef Keith Snow of www.HarvestEating.com

                  Ingredients:

                  • 3 cups broccoli florettes, steamed
                  • 1 Tbsp. ginger, minced
                  • 1 clove garlic, minced
                  • 1 Tbsp. pure olive oil
                  • 1 Tbsp. toasted sesame oil
                  • 1 Tbsp. low sodium soy sauce
                  • Salt and pepper to taste

                  Directions:

                  1. In a hot wok add oil then ginger garlic and broccoli.
                  2. Stir for a few minutes then add sesame oil.
                  3. Cook for 2 minutes stirring frequently, season with salt and pepper.

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