JL Fields

I had oral surgery last week. No fun. I used the weekend to rest…and eat soft food. Dave whipped up this incredibly easy vegan, hearty bowl of soup.

Veggie Noodle Soup
Serves 2

4 cups homemade broth (via the pressure cooker)
1 package Annie Chun’s udon noodles 
1 cup Savory Spice Shop freeze-dried corn 
1/2 teaspoon red pepper flakes
2 cups loosely packed mixed leafy greens

Combine first four ingredients in a large pan. Bring to a boil. Reduce heat to low, cover, and cook for two minutes. Stir in leafy greens and cook for another two minutes.

That’s it!