Ingredients: (Try All Organic)

• 1 Head Bok Choy

• 1 Cup Kale, Chopped

• 2-3 Cups Baby Spinach

• 2-3 Cups Broccoli, Chopped

• 1 Cup Cilantro, Chopped

• 1 Cup Carrots, Sliced

• 1 Cup Yellow or White Onion, Sliced

• 2 Cups Fresh Shiitake Mushrooms, Stemmed & Sliced

• 4 Scallions, Thinly Sliced

• 1 Large Garlic Clove, Diced

• 1 tsp. Fresh Ginger, Minced

• ¼ tsp. Cayenne Pepper

• Dash of Maine Coast Kelp Seasoning

• Himalayan Salt & Pepper to Taste

• 64 oz. Boxed Vegetable Broth or Homemade

• Soba Noodles, 1 pack

• Speedy’s Local Hot Sauce, If Desired

Directions:

Sauté the minced garlic on medium heat with grapeseed oil or oil of choice. Heat broth

in a large pot, add veggies, except scallions (start with bok choy & onions first for 3-5

minutes) to heated broth & let it come to a boil. Simmer on medium heat for 20-25

minutes. Boil another pot of water for noodles. Cook until tender, usually 5-7 minutes.

Strain the noodles and add to the soup with a large handful of cilantro & scallions on

top. Sprinkle some toasted slivered almonds for some crunch with hot sauce, if desired.