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Clear Vegetable Broth With Noodles


Prep Time: 5 minutes

Cooking Time: 10-15 minutes

Yield: varies



Vegetable stock can be made from carrots, onions, sometimes just a touch of burdock, and other naturally sweet vegetables. It may also be made from wilted vegetables or vegetable parts that are not ordinarily eaten. These include cabbage hearts, pea pods, cornhusks, vegetable cores, or tough outer leaves. Avoid greens that lend a bitter taste, such as carrot tops, spinach, or Swiss chard. Refrigerate these odds and ends in a container and when enough have accumulated, make a stock.

vegetable parts, cut into small pieces


spring water to cover

udon noodles



1. Boil vegetables in water for 5-10 minutes.

2. Remove the vegetables and add the udon noodles.

3. Cook 5-8 minutes or until done.

4. Add tamari to taste.


Garnish with thinly sliced scallions and/or nori seaweed cut into strips or rectangles.

Season with ginger juice. While the noodles are boiling add some fresh vegetables cut into thin attractive

pieces for added taste and a crunch.




Phone: (404) 414-9911
Mail: P.O. Box 7964, Atlanta, Georgia 30357

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