Dr. Michelle Jorgensen

When I cook I LOVE making a delicious meal out of the leftovers and things I have in my fridge and garden!

Most of my best recipes have come from experimenting like this.

For example, a couple of nights ago my family had a spring roll dinner. I always get out the rice paper, cut up a ton of different vegetables, and let everyone make their own spring roll.

Inevitably I always end up with extra vegetables that go in the fridge for later.

The next day as I was thinking about what I could make for dinner, I thought, “How about spring roll soup”.

What is that?? I have never heard of anything like this, but I just decided to make it work.

I threw some of our homemade bone broth in a pan with a couple packages of udon noodles and let those cook.

Then I just got all of the leftover sliced vegies from the night before and threw them in also, and I added some soy sauce and other asian flavors to the soup.

Fast, easy, and delicious! Just how I like it!!

My family loved it that night, and so the dish “Spring Roll Soup” was born, and I’m sure I’ll be making it soon!

I hope you can try it out and can add your own twist to it to make it unique and delicious!

Happy Cooking!

Dr. Michelle Jorgensen

Living Well with Dr. Michelle

Spring Roll Soup

Recipe by Dr. Michelle Jorgensen

Course: Main Course, soup       /         Cuisine:  Japanese

Ingredients

• Broth

  • 6-8 Cups Chicken Broth (Or enough to fill your pan)

  • 1/4 Cup Soy Sauce

  • 2 tsp Sugar (Your preferred type, I used coconut)

  • 2 tsp Sesame Seeds (Black or White)

  • 1 tsp Sesame Oil

  • 1 tsp Minced Garlic

  
  

• Add-Ins

  • Sliced Green Cabbage, Purple Cabbage, Peppers, Green Onions, Bok Choy, Carrots, and Radish (Or whatever you have)

  • 2-3 Bundles Udon Noodles (or noodle of choice)

  
  

Instructions

1. Fill a medium pot with chicken broth. Bring to a boil, then add the noodles and cook according to the instructions on the noodle package.

2. When the noodles are halfway done, add the sliced vegetables. (Use whatever vegetables you have! We used our leftover sliced green cabbage, purple cabbage, peppers, green onions, bok choy, carrots, and radish from our spring roll dinner the night before.)

3. When the noodles are finished cooking, turn the temperature to low and add the rest of the broth ingredients and stir until evenly distributed.

4. Salt to taste and enjoy!

   
   

Notes

If you want the noodles to have more of an Asian flavor, add all of the broth ingredients at the beginning.

You can increase your broth ingredients to create a stronger broth flavor.