Broccoli Mushroom Asian Soup with Amaranth

I was intending to make the quinoa egg soup that is in my monthly recipe program for lunch today. I wanted to take a photo of it for the e-zine. I went into the kitchen and started making it only to realize I didn't have most of the ingredients. Quinoa for one. So I decided to do what I soften do; improvise. It started off the same as the quinoa and egg soup recipe, a diced onion cooking in a bit of olive oil on low heat. Then I added the bit of amaranth I found in my stock of grain jars. I poured in 2 cups of water and put a lid on it to simmer away for 15 minutes. Amaranth is an amazing teensy grain. It is packed full of protein and calcium. The amaranth and broccoli make this recipe great for anyone concerned about their calcium intake. Green veggies like broccoli are an excellent source of calcium.

Back to the soup recipe

Meanwhile I chopped up some broccoli and some fancy mushrooms, shitake I believe. I tossed in the veggies along with 2 tsp of tamari and 1 tsp of brown rice vinegar. I let that cook for 3-4 minutes until the broccoli turned bright green and then I took it off the heat. I dished it up and topped it with some crunchy seaweed and some Italian parsley. I realize the Italian parsley throws off the Asian theme a bit but I guess that's how fusion cooking was born. Cilantro may have been a better choice but I actually quite enjoyed the Italian flat leaf parsley.

If you would like to try out a recipe for barley risotto or chickpea hot pot you can get them at http://www.ahealthierme.ca/rahm.htm

Have that with a slice of rye toast and you are ready for the rest of your day. I am going to take off into the Smoke Bluffs behind my house for a hike.