Naomi Duguid and Jeffrey Alford have trekked through most of Asia, photographing and cooking with tribesmen, local women, and street vendors, then sharing recipes from their adventures in award-winning cookbooks like Flatbreads and Flavors (William Morrow, 1995) and Mangoes and Curry Leaves (Artisan, 2005). I think they will forgive me for adding green beans and straw mushrooms to their recipe for the nourishing but minimal vegetable soup they ate at a truck-stop on the Plain of Jars in Laos.
Adapted from Hot Sour Salty Sweet: A Culinary Tour Through Southeast Asia, by Jeffrey Alford and Naomi Duguid (Artisan, 2000).

Fast Fact: In Asia, fish sauce is considered so indispensable in dishes that many vegetarian cooks use it
Quick Tip: For variety, make this soup using prepared mushroom broth or instant miso.

Calories: 318

Total Fat: 17.2g
Cholesterol: 12mg
Sodium: 1162mg
Total Carbs: 36.2g
Dietary Fiber: 6g
Protein: 8.5g

Parsley and walnuts add extra health benefits to this version of aglio e olio, the Italian classic of spaghetti with garlic and oil. I like using whole-grain pasta made from farro, an ancient form of Italian wheat that tastes mild and nutty. Specialty stores and natural foods markets have this pasta di farro, made by Manicaretti or Latini, while supermarkets, usually sell whole-wheat spaghetti. (Those from DeCecco and Delverde are especially good.)
Fast Fact: Walnuts are the only nut containing ellagic acid, an important antioxidant.
Quick Tip: Roasting the nuts at 350º F. for 5 minutes improves their flavor.