Raise your hand if you had a crazy busy Thanksgiving week/weekend? [raises hand.] Raise your hand if you’re almost looking forward to a regular week to get back on track? [raises hand.]
I’m completely exhausted, and I must say, I’m looking forward to getting myself back on a schedule, my kids back on a schedule, and to eat clean again. A lot happened over Thanksgiving break, and I look forward to sharing my Turkey Trot race recap, and my feast recap with you. But alas, today is Recipe Monday, so the recaps will have to wait. 🙂
Speaking of eating clean and Recipe Monday, I’ve got a yummy cold-weather recipe for you today. Check out today’s recipe for Japanese Noodles in Broth. Think “college-style ramen noodles” but healthy and homemade.
I’m linking up with Cassandra from Powered by BLING and Annmarie from The Fit Foodie Mama for another edition of #MeatlessMonday. You can link up, too! Enjoy!
Japanese Noodles in Broth
- 8 C chicken broth
- 1/4 C soy sauce
- 2 Tbsp sugar
- 1 Tbsp salt
- 1 lb udon noodles
- 2 C scallions, cut into 1/2″ pieces
- Seven spice mix, or Five spice powder
Bring stock, soy sauce, sugar, and salt to a boil. Cook udon noodles in a large pot until softened. Drain and divide into soup bowls. Sprinkle with scallions. Ladle 1 1/2 to 2 C of broth into bowls. Sprinkle with spice powder.