Ginger Noodles and Corn Cilantro Soup

Ginger Noodles from living plate.com
Corn Cilantro Soup from my aunt's recipe collection

I recently attended a workshop at my kids' school on cultivating healthy eating habits for young ones. It was hosted by Jeanne Petrucci of Living Plate, who is not only a famous chef but also a nutritionist. She and her team prepared some Ginger Noodles for tasting. One bite and I was hooked! It was the most delicious noodles I had ever eaten and every bite actually felt like it was nourishing my body.

The secret is substituting soy sauce with Braggs Liquid Aminos and using gluten-free King Soba Ginger Pumpkin Noodles along side zucchini noodles (made quite simply with a spiral mandolin).  You can find all these items at www.amazon.com.

If you wish to try this recipe, please go to http://livingplate.com/recipes/view/150

Now, for the soup. This is one of the easiest, lightest, tastiest soups I have had in a long time. It is not rich and creamy or loaded with calories as some of its restaurant counterparts are. It was handed to me by my lovely aunt, Jasmine Shah. Here it is:

CORN CILANTRO SOUP (Serves 6)
Ingredients:
Water - 14 cups
Cilantro - 1 bunch (washed throughly and chopped with stems included)
Ginger - 1 1/2 inches (peeled and grated or minced)
Green Giants Sweet Corn Kernels - 1 can (discard liquid)
Maggie Magic Cubes (Vegetarian Masala) - 7 cubes
Cornflour - 2 Tbsp mixed with water
Lemon Juice - to taste, if needed
Salt - to taste

1. In a large pot, add 14 cups of water. Heat on high to boil the water.
2. Meanwhile, throughly wash the cilantro and rough chop it. Include the stems as well.
3. Mince or grate the ginger.
4. Add the cilantro and ginger to the pot of water and continue to boil for 10 minutes.
5. Once the water is infused with ginger and cilantro flavor, stain the cilantro and ginger away from the liquid, preserving the liquid for the soup, of course. Note that the cilantro/ ginger that is caught in the strainer should be pressed with a spoon so as to squeeze out the remaining juices from the herb as much as possible. This will infuse the soup with added flavor.
6. Now add the corn kernels and Maggie Magic Cubes to the soup stock and heat some more.
7. If you find the soup too watery, you may add 2 teaspoons of cornflour mixed with water to the soup to thicken it.
8. Add salt and lemon juice to taste, if needed. Remember the Maggie Magic Cubes are pretty salty, so you may not want additional salt.

Serve hot in a pretty tea-cup and enjoy!