Dark Days Meal #5: Asian Noodle Soup

The gap between Christmas/Hanukkah and New Year’s Eve was a welcome break from eight nights of potato pancakes, rugelach, sufganiyot (Israeli jelly-stuffed donuts) and the Christmas hangover thanks to the amazing Bachelor’s Jam tasting just like port (but being strictly vodka based, oh my head!).

We needed something warming and comforting and I had just the thing! Into my giant soup pot went:

– vegetable broth from the freezer
– grated fresh ginger
– 3 chopped scallions
– 2 carrots – from Winter Moon Farm
– 3 tablespoons Chickpea Miso from South River Miso Company
– splash of jalapeno carrot hot sauce I canned earlier in the year
– chopped bok choy from Enterprise Farm‘s own fields (they carry a lot of produce from well outside the 150 mile radius of Boston)
– store bought rice noodles
– store bought mushrooms (I need to get back to growing my own mushrooms soon!)

It was just what the doctor ordered. Easy on the tummy, very warming and a nice change from the heavier foods we’d been eating for a week! Unfortunately I didn’t get pictures of the actual soup so you’ll have to imagine what it looked like. 🙂


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