Because we've been so busy and work has been so stressful, I haven't done much cooking. I have some big cooking (and eating) plans for the weekend. I currently have homemade green apple pectin reducing on the stove and mulberries in my freezer. I'm also hoping for more cherries or strawberries at the farmers' market tomorrow. I love the scheming, anticipatory part of preserving!
For now, I'm sharing one of our comfort foods. It is easy-peasy, cheap and tasty. The proportions are really up to you, so my recipe will resemble instructions more than a structured recipe.
1 quart box chicken broth
1 packet of fresh udon noodles
2 cups cooked, boneless, skinless chicken pieces
about 1 lb. of bok choy or baby bok choy
1 heaping tbsp. white miso (or more per your taste - this ends up being about 3 tbsp. for me)
3 sliced green onions
Place the broth in a large soup pot and bring to a boil. Add the noodles, chicken and bok choy. Simmer for a few minutes, until the bok choy is done to your liking. Stir in the miso, sprinkle with green onions and serve.
Makes 4 servings