Ingredients & Ayurvedic Properties
| Ingredient | Weight | Ayurvedic Profile |
|---|---|---|
| Rice noodles, dry and narrow | 200 g | Whole culinary ingredient |
 Firm tofu, drained and cut into cubes | 260 g | Sweet, Astringent · Cooling |
 Carrots, peeled and cut into thin ribbons | 180 g | Sweet, Bitter · Heating |
 Zucchini, cut into thin half-moons | 220 g | Sweet, Astringent · Cooling |
 Sesame oil, for finishing | 20 g | Sweet, Bitter, Astringent · Heating |
 Fresh ginger, cut into fine slivers | 8 g | Pungent · Heating |
 Rock salt, finely ground | 4 g | Salty · Cooling |
| Water, freshly boiled | 1300 g | Whole culinary ingredient |
Step-by-Step Preparation
- Measure 1300 ml (about 5 1/2 cups) water for Vata Rice Noodle Tofu Broth; bring it to a full boil, then keep it covered and hot for the additions below.
- Simmer the carrot ribbons and ginger slivers until the broth becomes fragrant and the roots soften. Maintain gentle medium heat for 8–10 minutes, stirring every 3 minutes, until a thin knife slides through the largest piece without resistance.
- Add the zucchini and tofu, then slip in the dry noodles and separate them gently with tongs. Keep the pan over low heat for 1–2 minutes after the final addition, folding from the bottom so the main pieces remain intact.
- For Vata Rice Noodle Tofu Broth, inspect the main component at minute 17; rotate the pot and add 30–60 ml hot water only if the base is tightening before it is tender.
- Cook until the strands are tender, season the generous broth, and finish each warm bowl with sesame oil. Maintain steady low heat for 4–6 minutes, stirring every 4 minutes, until a thin knife slides through the largest piece without resistance.
- Rest Vata Rice Noodle Tofu Broth 3 minutes covered off the burner; check the final consistency and serve it warm without prolonged holding.
Dosha Modifications & Seasonal Guidance
Vaidya Culinary Note (original lacto-vegetarian recipe developed for the R3 regional and practical cooking collection)
Vata Rice Noodle Tofu Broth is composed as a warm, moist, complete meal for calming vata Vata: serve immediately while soft and warm, with the stated ghee. Pitta: keep the warming aromatics gentle and favor fennel if needed. Kapha: use a smaller bowl and reduce the added fat.
USDA Nutrition Facts for Vata Rice Noodle Tofu Broth
| Nutrient | Per 100g | Per Serving (1 serving (548g)) |
|---|---|---|
| Energy (Calories) | 64 kcal | 349 kcal |
| Protein | 2.8 g | 15.3 g |
| Total Carbohydrates | 8.8 g | 48.3 g |
| Dietary Fiber | 0.8 g | 4.1 g |
| Total Sugars | 0.7 g | 3.6 g |
| Total Fat | 2.1 g | 11.2 g |
| Calcium | 88.9 mg | 486.9 mg |
| Iron | 0.44 mg | 2.43 mg |
| Magnesium | 11.5 mg | 63.1 mg |
| Phosphorus | 43.3 mg | 237.3 mg |
| Potassium | 85 mg | 465 mg |
| Sodium | 98 mg | 536 mg |
| Zinc | 0.31 mg | 1.71 mg |
| Copper | 0.07 mg | 0.37 mg |
| Manganese | 0.22 mg | 1.18 mg |
| Selenium | 3.5 µg | 19.0 µg |
| Vitamin C | 2.3 mg | 12.7 mg |
| Vitamin A (RAE) | 69.6 µg | 381.3 µg |
| Vitamin E | 0.09 mg | 0.50 mg |
| Vitamin K | 1.6 µg | 9.0 µg |
| Thiamin (Vitamin B1) | 0.03 mg | 0.17 mg |
| Riboflavin (Vitamin B2) | 0.03 mg | 0.15 mg |
| Niacin (Vitamin B3) | 0.19 mg | 1.06 mg |
| Vitamin B6 | 0.04 mg | 0.22 mg |
| Folate (DFE) | 7.7 µg | 42.3 µg |
| Choline | 2.3 mg | 12.5 mg |
