A little fun fact about me, I love to cook!
If you ever visit my home, you will know right away that the kitchen is my number one favorite room. Second favorite is my office where I will spend countless hours working on my computer brainstorming app ideas and coding.
Where does my love for cooking come from? I guess it comes from my mother who is a nation bestseller of her cookbooks, Simply Indian and Simply More Indian by Tahera Rawji.
Anyway, most of you may know I am currently getting ready for my trip to Europe and one thing I learned from my last trip is that putting on weight while on vacation is EASY! I mean, snap your fingers and I am back home plus 7 lb.
This week I have challenged myself to cook healthy and aim to loose 5-7 lb before I leave for my trip. I was going to officially start today but last night my hubs and I were craving for a late night snack and instead of reaching for a bag of crisps, I went into the fridge and raided my pantry to make a cup of noodle soup.
|Measurement||Ingredient||Total Calorie Count|
|2 cups||Vegetable Broth||60|
|1 tsp||Miso Paste||10|
|1/2 tsp||Rice Vinegar||2|
|4||slices of ginger||2|
|114 g||tofu (medium firm)||90|
|1/2 bundle (60g)||Buckwheat Noodles||205|
|vegetable for garnish:|
|1/5||spring onion (cut into slivers)||5|
|1/5||carrots (cut into slivers)||5|
Total Calories: 392
Serves: 4 (each bowl is under 100 calories)
1. Boil a pot of boiling water. When the water is bubbling, add the buckwheat noodles and minimize the heat for 6-8 min.
2. In a separate pot, boil 2 cups of vegetable broth and 2 cups of water. When the water is bubbling, add the miso paste, vinegar, lemongrass and ginger. Boil your mixture in a medium heat.
3. Once the mixture is bubbling, remove the lemongrass and ginger and add the tofu.
4. When serving, ladle the broth into your soup bowl and add the buckwheat noodles and vegetables for garnish.
Let me know if you have tried this recipe and how it turned out for you!