You take the good, you take the bad, you take them all and then you have?

A food blog. The other day I picked up shitake mushrooms at the farmer’s market to put into a soup. This is when I realized that I don’t really like shitake mushrooms, especially if they are in a soup. I would have fared better if I had been using crimini mushrooms or button mushrooms, because they tend to be a little firmer and would have held up better in the soup. If I were to do this recipe over, I would use different mushrooms, or maybe even experiment with dried mushrooms. Othat than that, the blend of warm vegetable broth, udon noodles, and bok choy (my favorite superfood!). For a spicy kick, you could add a dash of red pepper flakes. Udon Noodle Soup

3 c. vegetable broth

1 clove garlic, minced

1 package udon noodles (whole foods sells them in the vegan section)

1 1/2 c. mushrooms

1 c. bok choy, chopped

Start out by sauteeing the minced garlic in few tablespoons of vegetable broth over medium-high heat. Add the mushrooms and enough broth that they won’t stick to the bottom of the pan. Cook this for a few moments, until the mushrooms begin to sweat.

Add the vegetable broth and an entire block of udon noodles. The noodles I used were pre-packaged and I had to let them soften up in the warm broth before they came apart. In a previous attempt, I tried to break them up too soon and ended up with noodle chunks.

Reduce the heat and simmer for 5 minutes. Add the bok shoy and simmer for another 5 minutes. Serve warm.