Two months ago, during the peek of my paleo diet extravaganza, my natropath encouraged me to have my blood work done to see if paleo was the right diet for me. Yesterday, I met with her to go over the results.
My blood work indicated that I was healthy, but it was clear that I was eating a diet too high in fat and my liver was being overworked. Intuitively, my body must have known that something wasn’t right because I had already switched over to a vegetarian diet.
As my natropath and I discussed food combining and menu ideas, the issue to soy came up. I have started eating much more organic tofu, but I was worried because I had heard for years that soy was bad for you and caused cancer.
As I began to research and learn more about soy, I discovered that soy isn’t as bad as I had thought. My good friend recently sent me this article by a vegan doctor discussing soy myths and misinformation. The articles states that soy contains all of the essential amino acids and is considered a nutrient-dense food. It also negates the theory that soy causes cancer.
Last night for dinner I made a delicious vegetarian pho soup with organic tofu, chinese cabbage and shitake mushrooms. As always, it’s gluten free, vegetarian and delicious!
For the broth:
1 onion, skin off and cut into quarters
4 garlic cloves, skin off and halved
1/8 cup ginger, sliced
1 tbsp olive oil
6 cups vegetable stock
2 cups filtered water
1 tbsp gluten free soy sauce
For the soup:
1 small chinese cabbage, rinsed and sliced
1 block organic tofu, cubbed
1/2 package rice noodles
6 small shitake mushrooms, sliced
Sliced ginger to taste
Cilantro to garnish
1 lime, cut into wedges
1 cup bean sprouts
To make the broth, heat a large pot over medium heat. Add the garlic, ginger, onion and olive oil. Cook until vegetables are tender. Add vegetable stock and water. Turn the heat down and cook an additional 20 minutes. Strain into a new large pot, discard the vegetables and keep warm.
While broth is cooking, cook rice noodles according to the directions on the package. Rinse with cold water and set aside.
In a wok or large pan sauté tofu, ginger, shitake mushrooms and chinese cabbage. Add to simmering broth when al dente (alternatively, you could boil the vegetables and tofu in the broth and skip this step).
To assemble, place rice noodles in a large bowl. Ladle the broth and vegetables over the noodles. Place bean sprouts, lime and cilantro on top of the soup. Enjoy!