Garden Update and Noodle Soup Recipe

Green Leaves resting on a white cutting board surrounded by a pair of chopsticks, chopping knife, serrated knife and a bundle of noodles tied together with a strip of decorative paper.

A very small end of summer harvest of baby bok choi and radish greens from my first attempt at a raised bed vegetable garden. Bitterness in food, like medicine from the ground, transfers essential vitamins and minerals to your body in crisp green leaf form, how convenient! Wilted, stir-fried or blanched with a bit of salt; mix and match different greens for the perfect vegetable side dish or a bright crunch in a noodle soup.

I’ve really enjoyed gardening during this time of convergence. So many changes are happening, and yet spending every day at home remains a constant. Getting outside, digging in the dirt and helping things grow has been an important part of maintaining my mental health this summer. The fresh air and sunshine really can’t be replaced.

Gardening takes patience and persistence. I started my seeds in the late spring as an attempt to propel myself out of a finals funk, a strange end to the school year and an anti-climactic online graduation ceremony. I have learned so much, how to reach for the sun, a vine’s inclination to climb, the need to drink water every day!

The Noodle soup is a dish that's super easy to make with pantry ingredients for a meal on the fly. So many variations are possible from sprucing up an instant noodle with a poached egg to more complex layering of proteins and vegetables. This dish creates a bountiful meal, leaving you feeling full and satisfied using simple and accessible ingredients with limitless ways to customize.

Noodle Soup

Garlic
Ginger
Chinese Preserved Radish Pickle
Mama’s special HOT chili paste
Soy Sauce
Sesame Oil

Chinese Sausage
Mushrooms
Tomatoes
Homemade Vegetable Broth
Sichuan Noodles
Greens from the garden
Cilantro for garnish