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…the veg! blog gave to me

Two types of ginger,

and a recipe for spritz cookies!

I have been rather under the weather, so I have nothing elaborate for you.  However, I thought I could share the warm-me-up soup I made for supper last night.  Very easy, and great for cold, busy winter days.

Double-Ginger Udon Noodle Soup


serves 1-2

– 2 to 2 1/2 cups H2O

– 1 cube veggie bullion (look for something with low sodium)

– 1 pack udon noodles

– a handful of sliced mushrooms

– about 1/3 cup frozen peas

– a few cubes of extra firm tofu, optional

– ginger powder and freshly grated ginger to taste (I used about 1/2 tsp powdered, 1 tbsp fresh)

– a sprinkling of red chili flakes, optional

1.) Boil the water in a pot on the stove, and dissolve the bullion cube. Put a lid on the pot, and turn it down to a lower temperature, but keep it simmering.

2.) prep the mushrooms, and tofu if using.  Add all the veggies, the tofu, and the noodles to the pot.  You may need to turn the stove back to medium heat or so.  Cook until the vegetables are just done.

3.) Add the powdered ginger, fresh ginger, and chili flakes, tasting as you go to get that perfect combination.  Try grating the fresh ginger from frozen- it makes it a lot easier, and makes the ginger keep far longer.  The chili may come as a surprise, but when I’m sick, I find spicy foods help to calm my stomach, and warm the rest of me up.  Just don’t go overboard!

Now, some Canadian Christmas tunes.

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