For me, one of the drawback to living in the suburbs is food wasting. We have a tendency to stock up on foods during our weekly trips to the supermarket. Fresh fruits and vegetables, of course, do not keep for very long. Not only that, nutrient contents start to decrease the moment it is harvested at the farm.
Since moving to Boston, I am so happy to say, I have not let a single tomato go bad or chuck any wilting lettuce out. Thank goodness the grocery store is so conveniently close by that I only need to buy enough for the day or next. The less I throw out the more I save which is great!
This noodle soup was inspired by a soup recipe I read somewhere online before.
- Baby bok choy
- Shitaki Mushrooms
- Korean noodles
- Sesame oil
Broth: Water+salt+mushroom+ a dash of sesame oil
Bring broth to a rolling boil and add the beef last. Meanwhile, layer the ingredients in soup bowl: noodles, choy, onions and scallion on top. Pour broth into bowl. Grind some fresh black pepper and you’re good to go.