By DEFINE foods in-house chef, Erin Stewart

After over-indulging on the biggest food-celebrated holiday of the year… your digestive system probably needs a break. You don’t have to resort to water and cayenne pepper to get back on track. Just think clean, healing and warming foods. Ginger aids in digestion, reduces pain-causing inflammation in the body, and also has antimicrobial and antiviral properties that kill germs.Shiitake contains powerful cancer-fighting properties and boost the immune system, thanks to the antiviral and antimicrobial carbohydrate lentinan, and sesame is high in linoleic acid, has anti-bacterial, anti-inflammatory and antioxidant properties as well. With the added vegetables in this dish, the simmering broth will to keep you feeling grounded and healthy.

Ginger Soba Noodles is a great recipe to add to your meal plan to lighten that ” after the holiday”  fullness!  Feel free to substitute other vegetables that you may have around. Shrimp could also be a great replacement for the tofu, depending on your preferences.

Recipe {Yield: 2}
1 bunch soba noodles
1/2 block of extra firm tofu pressed and diced into 1-inch cubes (optional)
splash of unrefined SESAME* or grape seed oil
pinch red pepper flakes1/2 cup shiitake mushrooms
sliced 1/3 bunch broccolini, chopped into bite-sized pieces
small handful matchstick carrots
1/2 baby bok choy thinly sliced
1/2 cup thinly chopped kale (about 1/2 a bunch)
2 teaspoons minced ginger
1 clove garlic, minced
1 shallot, minced
2 cups vegetable broth
1 – 2 tablespoons NAMA SHOYU*, or soy sauce
1 handful thinly sliced fresh basil
a squeeze of lime juice
drizzle of toasted sesame oil sesame seeds and micro greens for garnish
Prepare your noodles as directed.

Drain, rinse and set aside.

Add a splash of oil into a large skillet on medium heat.

When the pan is hot, add the tofu, shaking the pan occasionally to cook the tofu evenly until edges are browned. Remove from the pan with a slotted spoon and set aside.Add the mushrooms, broccolini, carrots, bok choy, and a pinch of sea salt and red pepper flakes to the same pan.

Cook, stirring occasionally until they have wilted down, about 5  minutes. Toss in kale, ginger, garlic and shallot.

Stir fry for a few minutes until the kale starts to wilt down, but garlic is not burning.

Add the broth and noodles and simmer for a few minutes.

Add more broth, if necessary.Turn off heat, stir in nama shoyu, basil, lime juice and toasted sesame oil.

Taste and adjust seasonings. Ladle into bowls and finish with desired garnishes. Top with cooked tofu, salmon or chicken, if using.*NAMA SHOYU is unpasteurized soy sauce. You can purchase this and other ingredients at my online store HERE

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