We’ve created a delicate soup which is light in texture and brimming with subtle aromatic flavors. Just the sight of this green vibrant beauty will perk you up, reminding you of all the buds that are popping right now. This locally grown broccoli has a sweet grassy tone and you can almost taste the mineral rich soil in the spinach. We’ll blend all this green goodness in a coconut milk broth that’s been simmered in ginger and kaffir lime. Gently reheat and enjoy.
This umami-rich noodle soup was a favorite the last time it ran and it’s sure to be a again this week. For extra nutrition, we’ll simmer sheets of kombu seaweed with white miso to make a broth that has a light salty-sweet tang. (Sea vegetables are one of the best sources of iodine, an essential micronutrient for thyroid and brain health.) The gluten-free Korean sweet potato noodles are translucent when cooked and have a delicate texture and mild flavor that’s perfect for noodle soups and hot pots. We’ll then add sliced shiitake mushroom for earthiness and depth and local baby bok choy from Happy Dirt for green mineral goodness. This is comfort and nourishment in a bowl. Enjoy heated up as-is or add fried egg on top for extra sustenance.
$9 / pint
$17 / quart
Local Baby Bok Choy* | Sweet Potato Cellophane Noodle (GF) | Shiitake Mushroom | Onion | White Miso* | Scallion* | Tamari* | Maine Coast Sea Vegetable Kombu | Sesame Oil* | Sea Salt (* = ORGANIC)