Noodle

Ingredients 4 cups broth (chicken or veggie or beef, whatever you got) 4-6 oz noodles (your choice on rice noodles, ramen, or other) 2 tbsp soy sauce 1 tbsp oyster sauce about a handful of greens chopped small, options: green onions, leaves of bok choy, finely diced celery, etc. Optional Toppings: can add leftover cooked meats or hardboiled egg as well Instructions Bring broth to simmer and add rest of ingredients. Simmer until the noodles are done as per package directions. Serve in large bowls with soup spoons.

Ingredients 2 tbsp olive oil 0.5 large onion diced salt and pepper to taste (start off with a teaspoon of each if unsure) 4 garlic cloves peeled and smashed (do not mince) 1 pound sliced carrots 1 inch grated or minced fresh ginger 1 tbsp apple cider vinegar 3 cups vegetable broth (or whatever broth you got) Optional Toppings: maple syrup (only add if you want it sweeter, taste it first) a smidge of cocunut milk for garnish when serving. Only for appearance, do not add enough to influence taste. Instructions Heat oil in medium to large soup pot, add onions, salt and pepper and cook until softened. Add garlic and carrots and cook for another 5 or so minutes until at least mostly softened. Add in ginger, vinegar, and broth. Bring to simmer and simmer for at least 30 minutes. Now either use an immersion blender and puree the soup. Or transfer to a blender. Bring back to soup pot and adjust as needed. Options: touch more water for more soupy, the optional maple syrup, etc. Serve in small bowl with saltines at table.