Japanese Salmon Udon Soup

Total Calories 404; Fat 12.8g; Saturated Fat 2g; Cholesterol 75mg; Sodium 550mg; Total Carbohydrates 32.5g; Fiber 3.5g; Sugar 7.4g; Protein 38g; Vitamin A 141%; Vitamin C 36%; Calcium 20%; Iron 18%

Japanese Salmon Udon Soup
makes 4-5 servings


4 cups no salt added seafood stock
4 cups no salt added vegetable stock
3T miso paste
1 cup carrots, sliced
1 1/2 cup baby bok choy, chopped
1 cup green onion, chopped coarsely
1/2 cup dried shiitake mushrooms
1 pound fresh salmon filet, washed and cut into bite-size pieces
1/2 block firm tofu, drained and cubed
4 ounces udon noodles, prepared according to directions
1/2T fish sauce
2tsp Bragg's Liquid Aminos

Bring seafood and vegetable stocks to boil.  Mix 1/2 cup boiling stock with miso paste in separate container; stir until smooth.  Set miso mixture aside.

Add carrots; cook approximately 7 minutes until almost done.  Stir in bok choy; cook for 2 minutes.  Add miso/stock mixture.  Stir in green onions, mushrooms, Bragg's and fish sauce.  Gently add tofu cubes.  Place salmon on top of soup and use spoon to gently push salmon into soup.  Cook until salmon cooked all the way through.

In individual bowls, place 1 ounce udon noodles; cover with soup.  Garnish with green onions if desired.

Easy Like Sunday Morning...

Today was a very easy-going day...woke up early to the puppies anxiously running laps around my bed.  Had a quick granola and almond milk breakfast.  Even though it's July, it feels like fall here, so I made some chicken veggie soup for the week.

Rosemary Chicken and Vegetable Soup
Approximately 10-14 servings

3 cups unsalted chicken stock
3 cups water
1T dried rosemary
4 bay leaves
2 Roma tomatoes, diced
1/2 red bell pepper
1T fresh thyme
1T fresh basil
1/2 cup red onion, coarsely chopped
1 cup green onion
4 cloves garlic, chopped
2 stalks celery, coarsely chopped
1 1/2 pounds chicken (breast or thigh), grilled and chopped
1 cup baby carrots, chopped
1 large potato
2 ears corn, roasted and cut off cob
2 medium zucchini, coarsely chopped
2 cups baby kale (or regular kale, chopped)
1 habanero pepper, chopped
1/2T cayenne pepper (optional)
3 cups red cabbage
2T lemon juice
1T sugar
2tsp salt
1 chicken bouillon cube
1/2 to 1T olive oil (enough to coat bottom of pot)

In large stockpot, heat olive oil over medium heat.  Add garlic and thyme, stir until fragrant.  Add red onion, bell pepper, celery and salt.  Saute approximately one minute, stirring constantly.  Add chicken stock, water, bay leaves, rosemary, bouillon cube, baby carrots and potato.  Simmer approximately 30 minutes.  Add kale, zucchini, chicken and cabbage.  Simmer additional 15 minutes.  Add roasted corn, lemon juice, sugar.  Simmer additional 2 minutes and remove from heat.  Stir in basil and cover with lid.  Note: I only had thighs on hand, but I would normally use breasts to lower the fat and cholesterol.  Nutrition facts below are using chicken thighs.

Nutrition Facts:  Serving size 14oz (389g); Total Calories 319; Total Fat 11.1g; Saturated Fat 3.1g; Cholesterol 93mg; Sodium 363mg; Total Carbohydrates 21.9g; Fiber 5.1g (20%); Sugars 6.4g; Protein 33.3g; Vitamin A 110%; Vitamin C 87%; Calcium 12%; Iron 24%  (caloriecount.com Nutrition Grade A)

We took the puppies for a walk down by the wetlands.  I'm always reminded of why I love Portland when I walk through nature.

That was...until I came across a gaggle of geese (and their poop all over the trail)...

Overall, it was a lovely Sunday.  About to curl up with some hot tea and enjoy these last few hours until the weekend melts into Manic Monday.