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February 22, 2017     West Seattle Herald
You Are What You Eat: Oodles of noodles -- soups for winter
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You Are What You Eat: Oodles of noodles -- soups for winter | Ballard News-Tribune Skip to Main Content Area Thursday, February 23, 2017 | Scattered clouds, 33.8 °F search Letters Sign in Subscribe Contact Us Front Page News Features Sports Opinion Police Blotter Industrial heavies speak out against SDOT dropping alternative BGT routes, City responds Steps toward a decision for how the Missing Link of the ... Contention over row house setbacks mounts on N.W. 60th Street Ballard resident, Whitney Holody, never thought 14 inches would ... West Seattle boys blast Ballard By Tim Clinton SPORTS EDITOR West Seattle blasted Ballard by a ... The Psychic View – A Telling Encounter By Marjorie Young I have reflected more than once on the topic ... Ballard Crime Watch: $10,000 cache of jewels stolen $10,000 of jewelry taken from home A burglary that occurred on ... Features At Large In Ballard: Wild by design, therapeutic by nature You Are What You Eat: Oodles of noodles -- soups for winter Community Calendar Soup’s On at Copine -- Ballard chef Shaun McCrain shines at helm of new culinary destination You Are What You Eat: Oh, baby! Bok choy! At Large In Ballard: Writing from the margins, and the streets Major’s Last Stand Stop by Stoup and see what’s on tap – Ballard brewery continues to grow Pat's View: It’s the Law At Large In Ballard: Cass Turnbull Ballard artist Katie Anderson takes off At Large In Ballard: Commitment to service Step inside Ballard’s Belle Boudoir – photographer Cheryl Jones built a business around capturing women’s beauty You Are What You Eat: Poor man’s asparagus: winter leeks in the garden At Large In Ballard: The Rise of the Woman At Large In Ballard: New Bachelors of Ballard Investment tips for 'Millennials' At Large In Ballard: Timber A Less "Taxing" New Year: 
Ten Things You Can Do by December 31st to Cut Your 2016 Tax Bill 
 At Large In Ballard: The Lost Princess Year-end Tax-smart Investing Ideas North Pole not too far from Ballard You Are What You Eat: Coffee cakes for cold winter mornings At Large In Ballard: It’s what’s on the menu Leif Erikson Lodge opens its doors to Ballard's kids with Juletrefest Katy WilkensEast West Chicken Noodle soup and Pho both kinds. You Are What You Eat: Oodles of noodles -- soups for winter 02/22/2017 By Katy Wilkens, MS, RD When the weather is cold and nasty, there is nothing like a bowl of hot noodle soup to chase away the chills. Chicken noodle soup is a favorite when the cold season hits. Just about everyone eats ramen noodles, and a bowl of Vietnamese pho on a dark winter night can be bliss. That said, while most canned and packaged soups are quick and easy to prepare, they are far from low in sodium. Several brands range from 900 to 5,000 milligrams per bowl. The average package of ramen noodles is loaded with 1,200 to 4,000 milligrams of salt per serving. That means a single bowl of soup likely contains an entire day’s worth of salt (a moderate amount of salt to eat a day is about 2,000 milligrams). And the chances that you will eat just one bowl of soup all day are slim. Keeping sodium under control is important because an excess can contribute to high blood pressure and stress on your heart, circulatory system and kidneys. Food that has a 1:1 ratio of sodium to calories is a good choice. For example, if a food has about 400 calories, expect it to have about 400 milligrams of sodium for a healthy balance. In contrast, the ratio of salt to calorie for most soups is between 5:1 and 10:1, which means you get lots of salt and not much else. To cut down on sodium: • Use unsalted butter • Make your own soup stock from leftover vegetables and chicken; build flavors with fresh and dried herbs • Avoid ramen soups that come in a cup or that prevent you from portioning out the seasoning • For ramen in a plastic wrapper, use only ½ teaspoon of the seasoning packet or avoid it all together • Add your own vegetables and protein to enhance the flavor Ramen Noodle Soup for Two 2 cups water 1 cup frozen mixed vegetables 1 package ramen noodles 3 ounce diced tofu or canned shrimp, cooked meat, fish or chicken 1 green onion, thinly sliced ½ teaspoon ramen seasoning from packet ½ teaspoon sesame oil (plain or spicy) Bring water to a boil. Add frozen mixed vegetables, ramen noodles and seasoning. When cooked to desired texture, remove from heat. Add tofu, scallions and sesame oil. If you use canned shrimp instead of tofu, rinse before adding. If you use any other cooked meat, slice it thinly and add it with the vegetables. Try adding an egg. While the water is boiling, slowly pour in a raw scrambled egg. Keep stirring until the egg is fully incorporated. Serves 2. Nutritional information: Calories: 312, Carbohydrates: 43 grams, Protein: 12 grams, Fat: 11 grams, Sodium: 470 milligrams East/West Chicken Noodle Soup For Western chicken noodle soup, use creamy yellow egg noodles. For an Eastern flavor, substitute rice noodles and add fresh basil and bean sprouts. 2 pounds chicken breasts or tenders 4-5 cups low sodium or homemade chicken broth 5-6 carrots 2 onions, chopped 2 cups celery, diced 1 cup frozen peas 1 bay leaf 2 leeks or green onions 3 tablespoons butter 1 teaspoon pepper 3 cups egg noodles (or rice noodles) ½ cup fresh parsley or fresh basil, chopped 1 cup fresh bean sprouts (Eastern flavor soup) Slice carrots, celery, onion and leeks. Cut meat into half-inch cubes. In large pot, melt butter. Add chicken and vegetables, except peas. Cook until onions are translucent. Add broth, parsley and pepper, and then simmer until vegetables are tender, about 30 to 45 minutes. Add egg noodles and peas, and cook until noodles are tender, about 10 minutes. If you use rice noodles, add for the last 5 minutes of cooking, and follow package directions. Add the fresh basil and bean sprouts at the table. Serve with a splash of hot sauce. Serves 8. Nutritional information: Calories: 338, Carbohydrates: 30 grams, Protein: 33 grams, Sodium: 179 milligrams The information in this column is meant for people who want to keep their kidneys healthy and blood pressure down by following a low-sodium diet. In most cases, except for dialysis patients, a diet high in potassium is thought to help lower high blood pressure. These recipes are not intended for people on dialysis without the supervision of a registered dietitian. [Katy G. Wilkens is a registered dietitian and department head at Northwest Kidney Centers. A recipient of the Susan Knapp Excellence in Education Award from the National Kidney Foundation Council on Renal Nutrition, she has a Master of Science degree in nutritional sciences from the University of Washington. See more of her recipes at www.nwkidney.org.] We encourage our readers to comment. No registration is required. We ask that you keep your comments free of profanity and keep them civil. They are moderated and objectionable comments will be removed. View the discussion thread. Submissions Please send us your news tips, photos or ideas of how we can better cover your neigborhood. Email us at tips@ballardnewstribune.com Follow Us On Twitter! Receive updates on news and events in the Ballard neighborhood via Twitter! Web development by Freelock Computing © 2017 Robinson Communications Inc. All Rights Reserved. Contact Us Terms Home Delivery Media kit available on request -- contact Donao@robinsonnews.com window.fbAsyncInit = function() { FB. 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