Drinking Organic

The first time I was ever introduced to organic alcohol was a few years ago when I was in college.  My best friend’s older sister is a bartender, health guru, workout queen, fitness model….let’s just be honest, she is a total babe. She introduced me to an organic vodka which I ended up buying because I thought the bottle was really pretty but I wasn’t actually a fan of the taste.  However, I never really thought much about drinking organic alcohol.  Eating organic produce is  a no-brainer for me, its something that almost comes as second nature.  Yet, it was not until my personal trainer started talking to me about drinking organic alcohols that I really became aware of what I was putting into my body.  After almost giving up on my quest to find an organic alcohol that I was a fan of, I just recently became introduced to TOPO Organic Spirits.

Coming straight out of my home state of North Carolina, TOPO spirits are the only fully local and USDA certified organic distillery in the South.  Created in Chapel Hill, they have whiskey, gin, and vodka.  In addition to having numerous awards, TOPO’s ingredients are are locally sourced in North Carolina! I mean WOW, talk about being 100% North Carolinian! On top of that, TOPO is also the only green distillery in the nation!

Because I am a gin girl, I figured why not share with you a few facts about this wonderful TOPO Piedmont Gin.  Not only does it have 6 different awards, including a double gold medal for the fifty best gins in 2014, but it is a gin that goes down very smoothly! Upon tasting, you will receive a note of cucumber along with other touches of citrus as well as cardamom.  It is a new twist on gin and is definitely worth trying!

Rather than coming up with my own craft cocktail, I kept it classy and opted for a gin and tonic.  However, rather than serving it with a lime wedge, I chose to pair the drink with a cucumber slice. If you want some creative recipes, check out their website and take a peak at their suggested recipes. I must say that while I am mainly a Hendrick Gin girl because of the cucumber notes, I have now become a TOPO girl that will keep her eye out for it when at a bar! Now go ahead and check this deliciously organic stuff out!

xoxo Sarah

September 30, 2015October 1, 2015 by Sarah Hoski Categories: Alcohol, Cocktails, Dinner, Gin, Gluten Free, Local, North Carolina, Organic, ReviewTags: Alcohol, Cocktails, Dinner, Gin, Gluten Free, Local, North Carolina, Organic, Review, Simple Leave a comment

Charleston, In Review

It is a well known fact that Charleston has great food, and for those of you who did not know that, now you do.  Thus, if I didn’t eat my way around the city it would have been a complete shame and almost a waste of vacation, in my humble opinion.  I am lucky enough to say that I have a few connections when it comes to this city.  I have a great family friend who was one of the best chefs in the city and sent me here with a list of places that I just HAD to try.  Knowing that I have a weak spot for trying anything and all things local, he directed me to restaurants that really showcased the local produce that this wonderful area has to offer.

The South Carolina Lowcountry is a a geographical and cultural region along the coast that was once known for its agricultural wealth in rice and indigo.  With its rich diversity in seafood from the coastal estuaries, Charleston has a huge Caribbean and African cuisine influence.  Some of the most common dishes are She Crab soup, Gumbo, Brunswick Stew, Shrimp and Grits, Crabcakes, Oysters, Frogmore Stew….the list goes on and on.

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Knowing that Charleston was a place where I could get fresh raw oysters, my first stop was at a restaurant called 167 Raw.  Known for their raw bar (duh) and fresh seafood market, this restaurant is run by some of the cutest young males that are friendly and very knowledgable about their fresh produce.  While this is a first come, first serve restaurant with maybe about 18 seats, it is a fast paced restaurant that was well worth going to.  It was here that my family and I enjoyed a dozen oysters from PEI, Virginia, and Maine as well as Little neck Clams, Lobster Rolls, Tuna Burgers, Fried Oysters, Tuna Poke, and the Fresh Ceviche of the day.  We sat right in front of the chefs who were friendly and took their time to get to know us a little before suggesting what we might want to eat.  While there is sure to be a little wait at this quant little spot, it is definitely worth it!

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Because I have been coming to Charleston as a child, I knew that one of the best streets to go to in search of great food was King Street.  King Street is the shopping meca of Charleston and it is here on Friday and Saturday nights where you will see it come to life with young college kids from the College of Charleston.  It is also on this street where you can find Virginia’s on King.  Virginia’s is a restaurant that specializes in the Low Country cuisine, but in a more refined manner.  It was here that my mother and I spent our lunch time enjoying some She Crab soup and fried oysters.  When one orders She Crab soup, it should always look orangish and have a nice little hint of sherry in it.  The reason that it is colored orange is due to the orange roe that is incorporated into the soup, leaving a nice tint to the creamy dish.

One of my favorite restaurants that I have been coming to ever since I was in high school and perhaps my mother’s favorite Charleston seafood spot is Fish Restaurant located on North King Street. This swanky little restaurant is known and rated very highly for its fresh and seasonal innovative seafood dishes that highlight the finest local ingredients of the area. Because we ended up going on the night that they debuted their new fall menu, we were very eager to try what they had in store for us. Their dim sum is a great way to start the meal because you get a little taste of everything that they have to offer, but my favorite part of the meal was by far their snapper dish. Served with roasted spaghetti squash, butternut squash bread pudding, bok choy and onion consommé, this dish was to die for. Most importantly, it filled us up without making us feel weighed down for the rest of the night. If this is a place you would like to visit, I would recommend making reservations a week before coming because it is often times fully booked.

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While Charleston is a great place to spend time and visit, if you get tired of the city feel and want to spend time on the beach, drive over the Arthur Ravenel Bridge into Mount Pleasant where you can find the beach and Mount Pleasant Farmer’s Market. Held every Tuesday afternoon, this Farmer’s market has everything from homemade pickles to freshly fried pork rinds and cracklin. It is also here where you can find homemade pastas by Rio Bertolini. Handmade in the heart of Charleston, this stand has all different sorts of pastas, ravioli, pierogis, and sauces to offer. Definitely worth stopping by and taking a look!

Even though I only listed off only a few of the restaurants that we ate at, these were the ones that left a lasting impression on me. There is nothing better than going to a restaurant that sources all of their ingredients from the local area. This is something that is becoming more and more mainstream in today’s society, and it is something that we should all be aware of when dining out!

xoxo Sarah

September 27, 2015September 27, 2015 by Sarah Hoski Categories: Charleston, Dinner, Farmer's Market, Lowcountry, Lunch Dinner, Review, Seafood, South Carolina, Southern, Travel, WanderlustTags: Charleston, Dinner, Farmers Market, Lowcountry, Lunch, Review, Seafood, South Carolina, southern, Travel, Wanderlust Leave a comment

What Happens in the South, Stays in the South

Im going to have to be completely honest here. While I absolutely love my hometown of Asheville, NC, one of the main things that is missing is the ability to get is perfectly fresh fish.  Because I am spending my week here in Charleston, SC, I am taking full advantage of this opportunity and am buying all of the fresh fish that I can in addition to visiting the local farmers markets.  Here in Charleston they are known for their fresh shrimp, a reason why Shrimp and Grits are a main staple around these parts, and it is not hard to find a local fish market that sells them fresh off of the boat.  My family and I are not foreign around these parts, so we knew of some of the best places to stop to get fresh fish before checking into our home that we rented for the week.  While I am not the biggest fan of shrimp (its a textural thing), my mom wanted to buy a few pounds because she wanted to make some of her homemade Shrimp and Grits.  However, I made sure we had little extra so I could make a super light meal for when we are hanging around the beach.

Charleston is a wonderful place to find fresh produce especially in local farmer’s markets because there is such fertile land around these parts.  The Lowcountry is of course known for produce such as okra, tomatoes, scuppernongs, all sorts of Greens, beans, carrots, fresh fish, the list goes on and on.  However, what is particularly nice is that there is a strong Southern influence within these ingredients and are sold in simplistic ways to highlight the beauty of them.  It is easy things from homemade pickles to homemade jams.

I’m sure that most people, specifically women, will agree that they do not like to feel weighed down and bloated when having to wear a bathing suit.  Yet, it is still important to make sure that you get enough nutrients and protein to keep you going throughout the day.  That is why shrimp was an ingredient of choice because it is easy to cook and is perfect to just throw on top of a salad.  Its no surprise that I made sure that I had avocados as well, in addition to some fresh heirloom tomatoes and arugula.  While these simple and fresh ingredients, I was able to make a quick and easy salad that makes me feel like it is still summer time! Most importantly, this is a no frills dish that really highlights the local produce that South Carolina has to offer. Check out this simple recipe below!

Fresh Arugula Salad with Fresh Avocado, Heirloom Tomato, Hearts of Palm,  Grilled Shrimp and Homemade Cilantro Dressing

2 cups of arugula

1 medium sized heirloom tomato, sliced

1 avocado, sliced

3 stalks of hearts of palm, sliced

1 pound fresh shrimp, peeled and deveined

2 garlic cloves, minced

Olive Oil

Salt and Pepper

In two separate dinner bowls, add one cup of arugula to each.  Divide the avocado, hearts of palm, and heirloom tomatoes evenly between the two bowls.  Season the raw shrimp with the olive oil, salt and pepper and garlic before sautéing.  I happened to pick up some homemade seafood seasoning in the fish market so I substituted that for the salt and pepper.  In a medium skillet, cook your shrimp over medium-high heat until just translucent. Once cooked, let cool a little and top the salad.

Creamy- Cilantro Avocado Dressing

1/2 ripe avocado
3/4 cup packed fresh cilantro
1/2 cup nonfat plain yogurt
2 scallions, chopped
1 clove garlic, quartered
1 tablespoon lime juice
1/2 teaspoon sugar
1/2 teaspoon salt

Place avocado, cilantro, yogurt, scallions, garlic, lime juice, sugar and salt in a blender; blend until smooth.

Add your salad dressing to your salad and enjoy!! I served mine with a little extra lime wedges just in case.

xoxo Sarah

September 23, 2015September 23, 2015 by Sarah Hoski Categories: Arugula, Avocado, Meat, salad, Shrimp, Simple, Southern, Tomatoes, Uncategorized Leave a comment

Summertime Sadness

I refuse to believe that summer has come to an end.  Literally, I do not want to accept that fact. While I find that I am starting to get more and more depressed about this, I have started to reflect on all of the good things that fall brings to Western North Carolina.  Luckily, I live in a beautiful mountainous city that has exceptionally beautiful leaf changes.  Soon the colors of the leaves will change into vibrant reds, yellows, and oranges.  I also have the opportunity to go to the local apple orchards and pick apples as well as going through different pumpkin patches to find the perfectly shaped pumpkin to carve.

It is this time of year that I have some of my most fond childhood memories. I am lucky enough to say that I have probably the best mother I could ever ask for.  She is a lover of holidays and has always made sure that we celebrated each one to the fullest even to this day.  She is the type of mom that would hand sew every one of our costumes when my brother and I were kids as well as forcing us to stick our hands into the pumpkin to clean out the guts so we wouldn’t have that fear when we grew up.  She would take us trick-or-treating every year and would also dress up as an EXTREMELY scary witch, only to get enjoyment out of causing every one of our friends to look up at her in fear.  Most importantly, my mother is the greatest baker.  While she takes pride in her apple pie, I highly recommend her pumpkin pie if you ever get the pleasure of trying it.  So while this is post is titled “Summertime Sadness” (after one of my favorite singers, Lana Del Rey), I realize that I have a lot to look forward to these next couple of weeks.

I really want to celebrate the last of the summer produce before every dish turns into some sort of squash dish.  Luckily, tomatoes and eggplants are still in bloom in my family garden and my mother and I are taking full advantage of them. Using eggplants out of the garden and one of my all-time favorite vegetarian cookbooks, The Moosewood Cookbook, I found the BEST recipe for Baba Ganouj. Keep in mind that you need to start this 3 hours ahead of time because the eggplants will need time to cook slowly. Below is the recipe.

Baba Ganouj

2 medium-small eggplants

Juice from one good sized lemon

1/2 cup tahini

3 medium garlic cloves, crushed

1/2 cup finely chopped parsley

1 teaspoon salt (more to taste)

1/4 cup finely minced scallions

Lots of fresh black pepper

1 tablespoon olive oil

Preheat oven to 400 degrees. Cut off the stem ends of the eggplant, and prick them all over with a fork. Place them on an oven rack directly, and them roast slowly until completely popped (about 45 min).  When they are sagging, wrinkled, crumpled and completely soft, you’ll know that they are ready. Remove them gingerly from the oven, and wait until cool enough to handle. Scoops the insides out and mash well. Combine with all other ingredients except olive oil. Chill it completely, and drizzle it with oil right before serving.

Remember to give yourself enough time to cook the eggplants! This will make enough for about six people who are using this as a dip rather than a meal. I personally enjoy this after a day of letting all the flavors  meld together. I also prefer some more lemon and salt than what is called for, thus I would recommend season according to taste. Enjoy!!

Xoxo Sarah

September 18, 2015September 21, 2015 by Sarah Hoski Categories: appetizer, Dinner, Dip, Eggplant, Farm to Table, fresh, Garden, Gluten Free, Healthy, Recipes, Side Dish, Simple, snack, Vegan, Vegetables, VegetarianTags: Dinner, eggplant, Garden, Gluten Free, Healthy, Recipe, Simple, snack, Vegan, Vegetarian Leave a comment

“Float like a Butterfly, Sting like a Bee”

I am SO excited about this post because I have finally found bee pollen!! Yes, bee pollen. As in the pollen that collects on the bodies of a bee and sometimes contains bee saliva.  Now before you are totally grossed out by this, bee pollen is a holistic remedy that is used throughout the world.  Most bee pollen that I have come across has been relatively costly, however, I came across some local bee pollen at one of the farmers markets in Asheville.  Because it was local (and decently priced) I had to buy some.

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Bee pollen is more rich in proteins than any animal source, thus it is great for vegetarians and vegans! In addition to this, it is an energy enhancer, skin soother, great for the respiratory and digestive system, treating allergies, it is an immune system booster, treats addictions, supports cardiovascular system functions, and great for fertility aid. Because it comes from bees, it is a common misconception that bee pollen will be sweet like honey. However, it is not sweet at all and can be used as a topping for yogurt or a smoothie bowl. Below is my recipe for a morning smoothie bowl that is packed with great nutrients that is not too sweet and will keep you feeling full throughout the morning.

Green Smoothie Bowl with Freeze Dried Raspberries and Bee Pollen

1 banana

2 tablespoons plain greek yogurt

1 handful of raw spinach

1 cored green apple

4 ice cubes

1/4 cup almond milk

1/4 cup freeze dried raspberries

1 teaspoon bee pollen

In a blender, blend all ingredients together.  If it is too runny, go ahead and add some more fruit (half of a banana).  Once it is smooth, put in a bowl and top with freeze dried raspberries and bee pollen. Enjoy!

This is by far one of my favorite smoothie bowls to make in the morning because it is not too sweet.  I am not the biggest fan of smoothies that are packed with sweetness, but I am also not a fan of smoothies that just taste like vegetables.  This recipe is the perfect combination of both and it incorporates the bee pollen in a really simple and easy way! Of course this is just one of the MANY ways you can incorporate bee pollen into your diet, so just start getting creative and use this recipe as a base for all different sorts of smoothies! I hope you enjoy this just as much as I did and that I have opened your eyes up to a new ingredient.

xoxo Sarah

September 16, 2015September 16, 2015 by Sarah Hoski Categories: Banana, Bee Pollen, Breakfast, Easy, Gluten Free, Healthy, Raspberry, Recipes, Simple, Smoothies, Spinach, Spinah, Vegan, Vegetables, VegetarianTags: Banana, Bee Pollen, Breakfast, Easy, Gluten Free, Healthy, Raspberry, Recipe, Simple, Smoothies, Spinach, Vegan, Vegetables, Vegetarian 2 Comments

Bikini Body Ready

It is less than 2 weeks until I have to be a DOPE Wildfox Couture Third Eye Bikini at the beach, which means that it is time to really be conscious of what I am eating.  Eating healthy is something that comes second nature to me, but so does eating sweets.  I LOVE SWEETS.  My insatiable urge to eat cupcakes and gummies and coconut popsicles is beyond out of control, but it is time to reign that need in.  Back to the land of salad greens, green smoothies, quinoa and veggies.  I will have to admit, this past Labor Day Weekend I was a chowhound.  I literally ate everything in sight from the candy corn that I picked up at the grocery store to the Cotton Candy Grapes that I end up finding.  Cotton Candy Grapes you may ask? Well they are grapes that farmers have bred to taste exactly like cotton candy aka #flavortripping.

However, enough about my crazy eating habits and back to this blog post.  I wanted to create something that would keep me feeling full, was full of flavor, and like everything else that I make, I wanted it to be Asian inspired.  Recently, I have come across a lot of posts on Instagram that have do with Korean food.  YUM! One of the most well known Korean dishes is called Bibimbap.  Bibimbap is a Korean signature dish that literally means “mixed rice.”  It is served in a bowl of warm white rice that is topped with sautéed and seasoned vegetables, red chili pepper paste and soy sauce.  A raw or cooked egg and sliced meat are common additions to this dish.  Generally, the ingredients are plated separately and they are completely mixed in right before eating.  Because I not only love the way that this dish is plated as well as the ingredients that are used, I wanted to create my own version.

Most people who know me know that I really hate rice, unless it is in my sushi.  Thus, instead of using rice, I wanted to use mung bean or cellophane noodles.  I also wanted to make this dish vegetarian as well as gluten free.  So after scavenging through my always packed refrigerator, I was able to throw this dish together without even having to go to the grocery store! Win! Below is my recipe!

Mung Bean Noodle Bibimbap

1 serving of mung bean noodles (generally one small round ball) hydrated according to package

1 fried egg

1/4 cup chopped tofu

1 small red onion sliced

1/4 cup seasoned rice vinegar

1/2 avocado, chopped

1/4 cup of Shibazuke (can be found at local Asian market)

1/4 cup sliced shiitake mushrooms

liquid aminos or soy sauce

1 tablespoon Chili Garlic Sauce

sesame oil

Slice the red onion very thinly and in small bowl, add seasoned rice vinegar and let sit for about 15 minutes.  This way they can pickle while you prepare the rest of the dish.  In a small sauté pan, heat 1 teaspoon of sesame oil and saute mushrooms and tofu separately adding some liquid aminos or soy sauce for flavoring.  Once you have the toppings prepared, make sure they you have them all separated and ready to use.  Place your noodles in a bowl and top with 1 tablespoon of liquid aminos or soy sauce and add 1 tablespoon of chili garlic sauce as well.  Then fry up your egg and place it directly top of the noodles in the center of the bowl.  Take each of the toppings separately and place around the yoke of the egg, almost like a color wheel. Once you have placed all of the ingredients on top of the noodles, enjoy!

What I really love about this dish is the versatility. If you prefer rice over noodles, go ahead and go the more traditional route.  In addition to that, you can use meat like chicken or beef as well as all different kinds of vegetables like sautéed bok choy, cucumbers, eggplant, etc.  The sky is your limit! It is also very filling and keeps you going for the rest of the day, thus I would recommend this as a lunch or even dinner! I hope you enjoy this dish and don’t forget to taste the rainbow!

xoxo Sarah

September 9, 2015September 9, 2015 by Sarah Hoski Categories: Asian, Avocado, Bok Choy, Chicken, Colorful, Dinner, Easy, Eggs, Gluten Free, Healthy, Korean, Lunch Dinner, Noodles, Onions, Recipes, Simple, Tofu, Vegetables, VegetarianTags: Asian, Avocado, Bok Choy, Chicken, Colorful, Dinner, Easy, Eggs, Gluten Free, Healthy, Korean, Lunch, mushrooms, Noodles, Onions, Recipe, Shiitake mushrooms, Simple, Tofu, Vegetarian 1 Comment

Breakfast Before Boys…or Anything Really

For those of you that are consistent readers of my blog, you should have probably figured out by now that breakfast if my FAVORITE meal and since I have this glorious Friday off from work, I am going to treat myself to one of my favorite dishes.  Eggs Benedict.  Now a traditional Eggs Benedict consists of an english muffin, topped with ham or bacon, poached eggs and hollandaise sauce, except we all know that I like to think outside of the box to create a dish that is a little bit more memorable.  Thus, my Eggs Benedict will consist of locally made bread that is beautifully toasted, topped with Taylor Ham, avocado, a poached egg and homemade hollandaise sauce.

Taylor Ham, just in case you were wondering, is a pork-based processed meat originating and commonly available in New Jersey and parts of Pennsylvania and Maryland. It was developed in 1856 by John Taylor of Trenton, New Jersey, and sold as “Taylor Ham”. I have it sliced paper thin which I will then crisp up before adding to my Eggs Benedict.  It will be a nice variation to the typical ham or Canadian bacon that is used in traditional Eggs Benedict. Another wonderful component to this dish is the homemade hollandaise sauce that comes from The Joy of Cooking.  While this is very labor intensive, it is completely worth the time.  If you do not have the time to homemake your own, I would highly recommend using Knorr Hollandaise Sauce.

Taylor Ham Eggs Benedict with Avocado

Hollandaise sauce

Melt slowly and keep warm:
1/2 cup butter

Barely heat:
1 1/2 tbsp lemon juice
dry sherry or tarragon vinegar

Have ready a small saucepan of boiling water & a tb. with which to measure it when ready. Place in the top of a double boiler over-not in-hot water:
3 egg yolks
Beat the yolks with a wire whisk until they begin to thicken. Add:
1 tbsp boiling water

Beat again until the eggs begin to thicken. Repeat this process until you have added:
3 more tbsp water

Then beat in the warm lemon juice. Remove the double boiler from the heat. Beat the sauce well with a wire whisk. Beat constantly while adding the melted butter slowly and:
1/4 tsp salt
a few grains of cayenne

Beat until the sauce is thick. Serve at once.

Two slices of nice bread, toasted

One avocado, sliced

4 slices of Taylor Ham, heated on a skillet

2 eggs, poached

Take the two pieces of toast and divide the sliced avocados between the slices of toast.  Take a fork and smoosh the avocado like you would when making guacamole.  Then take the slices of taylor ham, cut them in half and top the avocado.  Once you have poached the eggs, place one egg on each toast on top of the ham and then top with hollandaise sauce! Enjoy!

I have to admit, this was one of the best Eggs Benedicts that I have ever made! I started my Labor Day Weekend off on the right foot and am ready to see what this weekend has in store for me! I hope you enjoy this just as much as I did 🙂

xoxo Sarah

September 4, 2015September 4, 2015 by Sarah Hoski Categories: Avocado, Breakfast, Brunch, Easy, Eggs, eggs benedict, ham, hollandaise, poached eggs, Recipes, Simple, taylor hamTags: Avocado, Breakfast, Brunch, Easy, Eggs, eggs benedict, ham, hollandaise, poached eggs, Recipe, Simple, taylor ham 4 Comments

An Oldie, But a Goodie

Well before I started writing and posting recipes on this food blog, I used to merely create food, take photos of my creations, and post the photos on Instagram.  Then one day I decided that I would put myself out there and share with you all my own sense of the culinary world.  While I am generally the type of cook that knows what flavors go well with each other and just kind of throws the meal together as I go along, I have tried really hard to create cohesive recipes that are often times simple and healthy for everyone.  One of my favorite go to meals, is something that I created when I was still in college.

Because I lived on a strict budget and was often on the go, this is a recipe that just sort of happened on a whim.  As a Literature major, I often spent most of my week nights having to read 150 plus pages of a Jane Austen novel or writing a report on William Faulkner’s As I Lay Dying through a Marxist lense.  Due to this, I would just throw something together on the stove and sit there in the kitchen knocking out homework as my meal cooked.  Some of my college kitchen staples included foods such as bacon, eggs, shiitake mushrooms, avocados, hemp seeds, and shirataki noodles.  While these ingredients might sound like they could never create a cohesive meal, I was able to create a dish that was resourceful and could keep me full and energized.

Shirataki noodles, or Miracle Noodles, are zero carb and zero fat noodles! The fiber that can be found in the noodles slow down digestion as well as prolonging the sensation of feeling full! Because I love to eat as healthy as possible, these are a great substitution to your every day noodles and they work well with all different types of cuisines, especially Asian! Below is the recipe for this soup!

Mushroom and Tofu Soup with Miracle Noodles and Bok Choy 

2 8 ounce containers of shiitake mushrooms, sliced

1 8 ounce container of oyster mushrooms, sliced

1/2 cup of Trader Joe’s Mixed Wild Mushroom Medley

8 cups chicken broth

1 12 ounce block of tofu, drained and cubed

1 head of bok choy, chopped

3 packages of Fettuccini Miracle Noodles cooked according to the package

Before using the dried mushrooms, quickly rinse them.  Then in a medium sauce pan, add all of the mushrooms and chicken broth.  Boil the mushrooms in the broth for about 30 minutes over low heat.  Once the heat has been cooked and the broth has a very “mushroomy” taste, add the cubed tofu and bok choy.  During this time, cook the miracle noodles to the back of the package.  Divide the noodles into 4 different bowls and top with the tofu and mushroom broth.  Serve with Sriracha if you like! Enjoy!

Because I chicken broth generally has a lot of salt in them, I decided to not add any more salt to this dish.  However, you are more than welcome to add liquid aminos or soy sauce.  If you want to keep this dish vegan and vegetarian friendly, use vegetable broth.  In addition to this, I like to add a poached egg and avocado as a topping if I have them as well as some hemp seeds! This soup is super light and healthy, but keeps you feeling full without weighing you down! It is great for any time of the year! I hope you enjoy this just as much as I do 🙂

xoxo Sarah

September 2, 2015 by Sarah Hoski Categories: Asian, Avocado, Bok Choy, Dinner, Easy, Gluten Free, Healthy, Hemp Seeds, miracle noodles, mushrooms, Recipes, shiitake mushrooms, Simple, Soup, Sriracha, Tofu, Vegan, VegetarianTags: Asian, Avocado, Bok Choy, Dinner, Easy, Gluten Free, Healthy, hemp seeds, miracle noodles, mushrooms, Recipe, Shiitake mushrooms, Simple, Soup, Sriracha, Tofu, Vegan, Vegetarian Leave a comment