Put everything but the kitchen sink in a bowl and pour hot broth over it!  Riff on this versatile and simple recipe by Farmer Cassie for a quick,  nourishing weeknight dinner.


 For the Broth:

  • 4 cloves garlic
  • 3 Tablespoons sesame oil
  • 1 Tablespoon vegetable oil
  • 2 small onion, one diced and one thinly sliced
  • 2 carrots, thinly sliced
  • 2 boxes broth or stock of your choice
  • 2 Tablespoons soy sauce

For the Soup (use any combination of ingredients that sound good to you):

  • Ramen or udon noodles prepared according to package directions and rinsed under cold water
  • 1 watermelon radish, thinly sliced
  • 1 purple top turnip, thinly sliced
  • 1 carrot, thinly sliced
  • Greenhouse greens (spinach, spicy mix, bok choi or tatsoi)
  • Green onions, thinly sliced
  • Oyster mushrooms
  • Poached egg
  • Go crazy with garnishes. Chili sauce, lime juice, bean sprouts, ginger, spicy basil, cilantro, etc.


  1. In a large stock pot, saute garlic and diced onions in sesame and vegetable oil over a gentle heat until soft. Add carrots and saute for about 5 minutes. Add sliced onion and saute until translucent.
  2. Add stock and soy sauce and bring to a boil.
  3. Meanwhile, divvy up the noodles and assorted thinly sliced vegetables in warm bowls.
  4. Pour hot broth over noodles and vegetables. Add garnishes and serve.