Veggie Bowl with Veggie Broth

Veggie Bowl with Veggie Broth

February 24, 2020

Whether you’re a home chef or running a restaurant, its easy to create a healthy bowl for a feel-good meal. Customization is key to keeping customers (or picky family members) interested, engaged, and satisfied.

Flavor & The Menu author Katie Ayoub writes, "Bowls have proven themselves as a modern menu category. They occupy a rarefied space in foodservice, where consumer perception positions bowls as both wholesome and satisfying."

Check out her full article here.

We're sharing one of our own favorite Veggie Bowls below, enjoy!

INGREDIENTS 

4 cups of Five Way Foods Veggie Broth

4 eggs

2 garlic cloves

1-inch piece of ginger root

1 tablespoon sesame oil

2 tablespoons reduced sodium soy sauce

1 tablespoon mirin

8 ounces shiitake mushrooms

3 cups of mixed greens

1 red peppers

3 green onions

16oz package of your favorite fresh noodles, we like whole wheat Udon noodles

1 radish for garnish

A couple shots of garlic chili sauce, for garnish

 

INSTRUCTIONS

  1. Boil the eggs: Fill a medium pot of water and bring it to a boil, then reduce to a simmer. Add eggs into the water and simmer for 7-8 minutes. Meanwhile, prepare a bowl of cold water. When the eggs are done, place them in the cold water and cool completely, then gently peel shells.
  2. Peel and thinly slice garlic.
  3. In a large pot or Dutch oven, heat the sesame oil over medium high heat. Add the garlic and ginger and sauté for 1 minute, stirring constantly. Add the Five Way Veggie Broth and bring to a simmer. Add the soy sauce and mirin.
  4. Wash shiitake mushrooms and then thinly slice them.
  5. Thinly slice red bell pepper and green onions.
  6. Thinly slice the radishes for garnish, and set aside.
  7. Place the mushrooms in the broth and cook 5 minutes.
  8. Then add red pepper, green onion and greens and cook for 5 minutes.
  9. Add fresh noodles and bring pot to a boil for 2 to 3 minutes.
  10. Season with salt and pepper to taste
  11. Serve, place noodles in a bowl and top with broth, vegetables, and soft-boiled eggs. Garnish with sliced radishes and chili sauce.

 Serves 4

 



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