Healthy Asian Veggie Soup

Well 2013 has been off to a good start. I’m down 5 pounds which makes me one happy mama!

I wouldn’t have been able to do that without this ridiculously delicious but very healthy soup. You can doctor it up with whatever vegetables you have on hand, but I definitely find the Chinese Cabbage gives it an almost noodle soup type feel.  There's no added fats so if you're on a WW or Unislim type program, it's more than likely free.  It's full of goodness and fibre and will fill you up for ages!

If you've got a few extra calories to spare, throw in a pack of those "straight to wok" noodles and cook through, spaghetti works too in a pinch!If you like it spicy go wild with the sriracha sauce, we've all been sick here lately and this has been a lifesaver cold remedy!


Healthy Asian Vegetable Soup

• 3-4 cups vegetable chicken stock
• 1 carrot, peeled and julienned
• 1 onion, thinly sliced vertically
• 1 inch piece of ginger, peeled and grated
• 1 clove garlic, finely minced
• handful mange tout, julienned
• 5-6 button mushrooms, sliced thinly
• pinch five spice powder
• pinch white pepper
• 2 tbsp soy sauce
• 1 large handful shredded Chinese cabbage
• small handful of beansprouts
• coriander, chopped
• pinch sweetener (optional)
• Sriracha or chilli sauce, to taste

Bring the stock to a simmer and add all the ingredients save the cabbage, beansprouts and coriander.  Simmer until vegetables are done to your desired level of crunch.  Stir in cabbage, add sriracha sauce to taste and garnish with beansprouts and coriander.

Easy as pie! <3

Salmon Ramen For One

I've been on a bit of an Asian kick lately it seems and here is another one. This is such a warming healthy soup that really is a perfectly balanced meal. I make this for myself if I happen to get a few moments for lunch without the kids.  You can spice it up as much as you like and change the vegetables to cater to your own tastes.

If you don't have ramen noodles, udon or soba will work fine, so will just plain old spaghetti!  It's very flexible! :)

• 1 skinned fillet of salmon
• 1 tbsp mirin
• 1 tbsp dark soy sauce
• 1 tbsp honey
• 1 tsp chilli sauce (like sriracha)
• 1 clove garlic, diced
• 1 inch piece of ginger, grated
• 1 small red onion, thinkly slived
• 1 small carrot, julienned
• 1-2 cups chicken stock or dashi
• Handful mange tout, julienned
• 1 cup of cooked ramen noodles
• handful bean sprouts
• handful coriander, chopped

Marinate the salmon in the mirin, soy sauce, honey, chilli sauce, garlic and ginger for half an hour or so. 

Stir-fry the carrot and onion for a minute or two until just softened. Remove from pan. Add stock and bring to a boil.  Add salmon and marinade and cook 3-5 minutes until fish is cooked. Remove from pan and set aside.  

Add noodles and vegetables to a bowl, ladle stock over them.  Top with salmon and sprinkle with coriander.