So, have you ever had a natural disaster (flood , tornado , earthquake , windstorm or something worst?) or just been snowed in for a extended period of time? What did you eat, was it good, and what did you miss?The winter cold is kicking our asses. I crave nothing but comfort food that will warm my bones. Opening my fridge today, it was a little bleak as the snow isn’t allowing me to make it to my year round farmers market. I spotted a sad looking baby bok choy and one head of broccoli and had a fabulous yummy light bulb moment for Udon Soup. Bon Appetit

• 1 half onion
• Udon noodles
• 1 carrot
• 2 eggse
• Thai spice blend
• 4 cups of chicken stock
• 1 half jalapeño
• Knob of ginger
• 3 garlic gloves
• 1 baby bok choy
• 1 head of broccoli
• Quarter of bell pepper (I used red)
• Shrimp

In a Dutch oven, heat olive oil over medium-low heat. In a food processor add garlic, ginger, and bell pepper. After a quick pulse, add to Dutch oven. Cook, stirring occasionally for two to three minutes until the garlic and ginger is fragrant. Pour in the vegetable broth and water with Thai seasoning. Bring to a boil, reduce to a simmer, and cook for five minutes. While broth is simmering, cut the end of the head of bok choy. Roll the leaves together and also cut into strips. Add the bok choy and broccoli to broth and cook for five minutes or until stems are starting to be tender. Finally, stir in the Udon noodles (one bundle is enough, you get three bundles in a pack) and shrimp. Simmer soup until the noodles are tender, four to six minutes. Whisk in eggs until soup thickens. Taste and add salt as needed. Divide soup into two bowls.