Fresh Udon Noodle and Veggie Soup

Fresh Udon Noodle and Veggie Soup

(This dish can be made Vegetarian, or with your choice of meat.)

Ingredients:

1 ½ C. medium diced asparagus

1 C. sliced mushrooms

2C. Cleaned and halved snow peas

2C. Cleaned and chopped chard

1C. Chopped iceberg lettuce

1 T. fresh minced ginger (if desired)

2T. Fresh minced garlic

1C. Slivered green onions (for garnish)

Pea sprouts (for garnish)

2 quarts Stock

Preparation:

Using 3T. olive oil sauté garlic until golden on edges. (Can be done in the medium stock pot)

In a medium stock pot bring 2 qt. of stock of your choosing (fish, chicken, etc.) to a boil then reduce to a simmer.

Add chopped asparagus, sliced mushrooms, cleaned and halved snow peas, cleaned and chopped chard.

Simmer until vegetables are al dente. Add udon noodles and cook to desired doneness. Add iceberg and stir until incorporated and tender.

Serve in bowls

Garnish with green onions and pea sprouts. Serves 4-6.

Fish, chicken, beef, or pork may be added in the beginning or cooked separately and added at the end.

Enjoy!

*Recipe courtesy of Chef Jonathan Bragg

Easy Mushroom and Pea Sprout Saute

Easy Mushroom and Pea Sprout Sauté

Ingredients:

1 ½ cup Button Mushrooms, washed and sliced

1 cup Snow Peas, washed and halved

½ lb. Pea Sprouts rinsed and lay out to dry a little

3 cloves Garlic, minced

¼ cup Onion, minced

3 T. Olive Oil

Salt and Pepper to taste

1 T. Granulated Sugar

Juice of ½ of a Lemon

Preparation:

In a medium sauté pan heat olive oil, add garlic and onion, sauté until fragrant. Add in snow peas, mushrooms, lemon juice and sugar, sauté another 5 minutes. Add in pea sprouts and sauté 3-5 minutes more until pea sprouts are al dente. Sprinkle with salt and pepper to taste. Remove from heat and serve.

Enjoy!

*Recipe courtesy of Laura Muir