Vegetable noodle soup with mushrooms, green onions, and Thai basil
Vegetable noodle soup with mushrooms and broccoli
This is my new favorite soup!
My little basil plants – Sweet Basil and Thai Basil
The hubby has been cooking up lots of yummy soups for us lately. It started with this Tofu Noodle Soup, which inspired new versions of his recipe with the ingredients above. Soups make simple and tasty lunches and we always make the most of our leftovers. Case in point, the first bowl was made early last week, Mark warmed up the leftovers the next day, added steamed broccoli, some extra spices, and voilà, delicious. My hubby is a master of flavor, so I just chop up the veggies and let him do his thing.
Recipe: Spaghetti noodles, Knorr vegetable stock, Miso & Easy Mild Chile (read labels, some Miso & Easy flavors contain fish), white wine vinegar, sriracha, a variety of basic spices, Thai basil, and your choice of vegetables.
We’ve been working on a major video project the last couple of weeks that has kept us at home editing, and editing. We are so close to the finish line and I’m really look forward to spending time with family and friends. We have a party planned with friends this Saturday, and a playdate with my nephew Dylan and our friend’s Karl, Frances, and their two young sons Vonn and Reuben on Sunday. So much to look forward to!