One of the staples in my pantry is soba noodles. On a busy day or when I do not feel like slaving in front of the stove I whip up a quick soba noodle dish with a store-brought bag of matchstick carrots, beets and broccoli and a peanut butter dressing. Stove to table the dish is done in 7 minutes and is a favorite at home.

The other day as I was whipping a batch for dinner when I saw this recipe behind the noodle bag. We love a good soup at home and adding noodles, corn to it seemed perfect.

Soba Noodle Corn Soup

1/2 cup corn (frozen works well)

1 bunch asparagus

a handful of snow peas

6 cups stock (I used a mix of store-brought and homemade chicken stock mixed with a cup of water)

2 cloves garlic

2 teaspoons sesame seeds

180 grams of soba noodles

1 teaspoon butter

pepper to taste

spring onions and cilantro leaves for garnish (optional)

Melt the butter and saute corn in it. Add the stock, garlic and get it to a boil. Let it simmer for 10 minutes. About 5 minutes before serving throw in snow peas, asparagus and the noodles (my usual brand takes about 4-5 minutes to cook).

Serve immediately garnished with spring onions and cilantro.

This was a major hit at home and I will be making it again. I hope to add chicken, bok choy and carrots next time around.

This goes to CC Challenge for November