In Weeks 3 and 4 in the Kitchen Garden, we have been harvesting our beautiful Asian greens to make a very yummy Asian noodle soup. This is a very easy quick meal for a cold winter night, and the kids love it. The recipe is below.

We have planted potatoes, carrots, celery, squash, and freshened up our herb garden with new soil and some more beautiful herbs, then topped up the gardens with some mulch. We are really hoping that with all the prep work that went into the garden for our carrots that we will get some straight ones this year. We will let you know how we go.

Asian Noodle Soup

Ingredients:

           4  cups vegetable  stock
           3 green onions finely sliced into rounds
1 tablespoon Oyster Sauce
           1 tablespoon low sodium Soy Sauce
           1/2 packet vermicelli noodles
           4 leaves Bok Choy, baby spinach, kale or any Asian greens.

Instructions:

• In a large saucepan, heat the vegetable stock and bring to a boil.
• Add the green onions, Bok Choy or any Asian greens, soy sauces, oyster sauce, vermicelli noodles.
• Reduce the heat and cook according to noodle package instructions (just until tender). Serve hot.

Enjoy and have a great week.

Debbie Goddard, Kitchen Garden Coordinator