This week the chefs decided to create their own udon-noodle soup recipe. The noodles were fresh, not dried in a packet with artificial flavors, colors and preservatives. We created a healthy veggie broth from the scraps from the veggies we cut up last week. The broth was so thick and rich that it looked like beef broth and it tasted great! We marinated shaved beef in a teriyaki sauce (recipe below). We cut up broccoli, sweet peppers and green onions and stir-fried them and the beef separately. Then the beef and veggies were added to a pot of the veggie broth and slightly cooked noodles. It simmered for a few minutes and we ate every bit. It was quick, healthy and delicious!
Teriyaki Marinate
Ingredients:
2 T honey
2 T sesame oil
2 T brown sugar
2 T sesame seeds
1 t garlic chopped
1 t fresh ginger grated
Directions:
Combine all the ingredients together with chicken, tofu or beef. Let marinate for 30 minutes to over night in the refrigerator.
After we were finished with the soup, we decorated cupcakes for dessert and to take home. Photos below:
