Hi readers. My occasional yearning for saimin [ en.wikipedia.org/wiki/Saimin ] experienced a hiccup when the various sawbones convinced me I needed to be serious about sodium if I wanted to keep making a nuisance of myself.
The other ingredients aren’t a problem, but finding a low sodium, easy to prepare broth is. I tried using the onion ice cubes and it almost worked, but not quite. Onion ice cubes, jalapeno ice cubes
But there’s an auction near here every Saturday, and everything that doesn’t sell goes out into the parking area to be sifted through by anyone who wants it before they haul it away to the dump. I occasionally find things I want there because Jeanne’s been a frequenter and trafficker of auction castaways for a number of years.
Saturday I hit the jackpot. A brand new, unopened box of Herb Ox NO SODUM chicken bouillon broth. I never knew such a thing existed. Never thought it might enough to search for it.
So when I arrived back at Jeanne’s I immediately used one package to test as a cup of bouillon hot drink and it was great.
Yesterday I used one of those onion ice cubes, a package of Herb Ox NO SODIUM bouillon as the base for my first post-discovery saimin. Everything added was sodium free, or only had naturally systemic sodium.
I used bean sprouts, thin wheat noodles, shredded cabbage and carrots, mushrooms, some corn off-the-cob, and various seasonings.
Tasted precisely as saimin ought to taste, which varies.
I remember the Herb Ox brand from years ago. I didn’t realize it was still manufactured. Good to know.
You’re really cooking now. Soon, we won’t even get your autograph for the long line-ups. 😀
Hi Tess: Likely my autograph won’t make the food taste better, but when applied to bank drafts it makes for a nice souvineer, I reckons. Gracias, J
😀 😀 😀
Cabbage would be good for you, but not sauerkraut (grin).
DizzyDick. I’m going to have to look for a substitute for sauerkraut. I’ll miss that stuff. Gracias, J