Asian Beet Stew with Vermicelli Noodles.

A favourite to deeply nourish and satisfy the sense organ of taste.

GLUTEN FREE - VEGETARIAN - TRIDOSHIC

Ingredients.

RECIPE SERVES 4

• 2 tbs of ghee
• 1/2 large red onion sliced finely
• 3 slices of fresh ginger
• 2 cloves of garlic crushed
• 1 large tomato quartered
• 1/4 of each powdered spice - tumeric, cumin, coriander, hing
• 1 medium beetroot roughly diced (washed & peeled)
• 1 small carrot roughly diced
• 1 tbs tamari
• 1 tbs vegetable bouillon powder
• 1 tsp toasted sesame oil
• 1 cup white cabbage sliced thinly
• 1 cup tofu or tempe friend in fingers and then cubed
• coriander stems (finely diced)
• serve with 2-3 vermicelli bundles
• salt & pepper to taste

TOPPINGS (OPTIONAL):

• coriander leaves
• toasted sesame seeds
• chilli sauce
• kimchi

Method.

1. Heat ghee in large pot add onion, cook for 3 min on high heat or until onion is translucent. Then add in ginger, garlic, tomato and spices, fry for couple mins on low heat.
2. Add in hot water with dissolved boullion powder, bring to boil then reduce heat before adding beetroot & carrot.
3. Let simmer with lid on until almost tender, then add in cabbage, tamari, sesame oil, coriander stems & friend tofu/tempe. Simmer on low heat until cabbage is well cooked. Season if needed.
4. In a separate pot bring water to boil and cook vermicelli as per instructions on packet.
5. In 4 bowls divide even portions of noodles then top bowls up with stew. Sprinkle with toasted sesame seeds to garnish.
6. Top with fresh herbs and condiments of choice and enjoy!