SAIMIN BROTH ON THE HEALTHY SIDE

For those of you with high blood pressure and diabetes that love saimin, here is a simple broth you can try, it's really not totally from scratch, but an elderly friend of mine does this and it's awesome, you can control the salt or sodium chloride.

Here is what you do, go to the chill/Asian section and purchase some fresh not dried out noodles, it could be Udon, or Chow Fun. Usually it's in a 10 oz. bag, and a 10 oz. bag is good for one person or 2, if he or she is hungry a 10 oz. is for one serving. Get it?

To make a good healthy low sodium broth.

Get a nonstick pot. Heat up about 1/4 cup of vegetable oil over medium high heat.
Add in a tsp. of minced ginger and sautee.

Then add in 1/2 cup of chopped shrimp, cleaned and deveined, cook until pink.

Add in 1/4 pound of fish bones (you can ask the fish guy at the market to sell you tuna bones), sautee these up.

Add in 3 tablespoon of dashi get the (hoshi shitake) dried mushrooms, there's different kinds of dashi that is a addative to make soups or stocks.

Add in 32 fl. oz. of organic, low sodium vegetagble broth, bring to a boil, then lower to a simmer for about 12 minutes.

add in seaweed for more flavors, such as Wakame seaweed common in Japanese soup making it is a dark green color and string like, just simply add them into the broth.

Add in some chopped cabbage

Add in any left over meats or chicken

Add in your noodles and cook until heated through.