fresh shiitake mushroom/ fresh moroheiya leaves/ baby bok choy
fresh moroheiya and moroheiya noodles
Moroheiya (Corchorus olitorius), also known as Egyptian Spinach, has been touted as a super vegetable; high in beta-carotene, iron, calcium, Vitamin C, antioxidants, and dietary fiber. I've even read that it was the secret to Cleopatra's beauty! After having discovered it at a local tasting, this ramen-style noodle soup has been a favorite of ours for months, but I just recently discovered the fresh herb. In soup, moroheiya takes on an intriguing okra-esque texture, and has a light fresh pleasant herbal taste.
Ramen's healthy sister: GreeNoodle
The noodle color comes naturally from the powdered moroheiya leaves. The wheat based noodles are steamed and air dried instead of being fried, the result is a wonderful chewy texture.
Bring 2 c. mushroom broth to a boil, season with low-sodium tamari and toasted sesame oil.
While mushroom broth is heating prepare the vegetables.
Remove stems and coarsely chop the moroheiya. Chop bok choy. Slice shiitake.
Prep cilantro, bean sprouts, scallion, cayenne pepper.
The noodles are made in Thailand and marketed under the name GreeNoodle.
Each package contains the equivalent of 20 moroheiya leaves.
When the broth is hot, lower heat to medium and add sliced shiitake. When the shiitake are tender, add rough chopped bok choy and moroheiya. Then add a packet of the noodles, stir gently to loosen noodles and simmer for 3 minutes. Transfer to a bowl, then add garnish.