Noodle Soup with Wild Onions takes advantage of the wild onions emerging from the earth all around the Garden Dish offices in April and May. We gather them, a handful at a time, with a simple snip of the kitchen scissors. Rinsed and chopped, they’re ready for soups like this one.
But you don’t have to scour your back yard (assuming you don’t use chemicals on your yard), or wander through your local park with scissors in hand. You can use the scallions or green onions from the produce section of your grocery store. Or perhaps your local farmers’ market has them on display in pretty baskets. Any unused portions can be chopped and placed in freezer bags and frozen for later – think soups, stews, stir-fries, roasted potatoes, scrambled tofu – let your imagination guide you.
Noodle Soup with Wild Onions
Ingredients
- 10 cups - water
- 1 10 oz pkg - buckwheat soba noodles (we used Eden Foods brand)
- 1 14 oz pkg - tofu, water-packed, firm or extra-firm, drained, and cut into bite-size cubes
- 1 Tbs - finely chopped green onions - green tops only
- 1 16 oz pkg - frozen broccoli, cauliflower, and carrots
Instructions
- Bring the water to a boil in a large soup pot. Add the noodles and cook until al dente - about 5 minutes.
- Stir in the remaining ingredients and cook another 5 minutes until the vegetables are hot and tender. Salt to taste.
Nutrition Information
Nutrition (per serving): 331 calories, 62% calories from carbohydrates, 21% calories from protein, 17% calories from fat, 6.8g fiber.
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