Udon Noodle Soup with Miracle Moringa
Ingredients
- 1 clove garlic grated or minced
- 1 tbsp ginger grated or minced
- 8 oz udon noodles
- 8 oz extra firm tofu drained and cut in cubes
- 1 carrot carrot peeled and julienned
- 1 stalk celery julienned
- 3 baby boy choy baby boy choy halved
- 6 oz unsweetened coconut milk
- 1 cup water
- 1 tsp toasted sesame oil
- 1 pinch salt
- 1.5 tbsp Miracle Moringa
- 1 tsp turbinado sugar
- 0.5 lime lime squeezed
- 1 green onion green onion chopped white and green parts
- 1 tbsp cilantro chopped
Instructions
- Heat a deep nonstick pot or skillet over medium heat with the sesame oil. When the oil is hot add the tofu and let it cook for 4 minutes without moving it. This way it will get some nice color. Then turn it over and cook for another 3 minutes to get it browned on the other side.
- Add the garlic, ginger, celery and carrots and cook for 3 minutes stirring often.
- Then add the coconut milk and water, Miracle Moringa powder, salt and turbinado sugar and stir to combine.
- Add the book choy and frozen udon noodles and cover the pot. Let the both come to a boil covered for 3-5 minutes. This will steam the box choy, defrost the udon and blend the flavors.
- Last, add green onions, cilantro and a squeeze of lime and slurp away.
