Snap, Crackle, Pop and a Restorative Broth with Soba Noodles

Restoration Farm is bursting with sweet, crisp sugar snap peas. What to do with the abundance of bright green crescents to highlight their snappy crunch that crackles with the excitement of early summer?

My solution is a broth of soba noodles and fresh summer vegetables – many from Restoration Farm - that is simmered just long enough to heat the broth without sacrificing the tantalizing crispness of those just-picked sugar snap peas that are destined to be a memory by the time the blazing summer heat arrives. Radishes add a dash of color, and slivers of fresh ginger add bite, and since the broth is barely heated, the vegetables retain their freshly picked goodness.

Broth of Soba Noodles and Snap Peas from Restoration Farm

1 handful of freshly-picked snap peas
1 garlic scape cut in slivers
3 medium radishes, sliced paper thin
1 small piece of ginger, cut in slivers
Several leaves of red lettuce, shredded
2 cups chicken broth
A dash of rice wine and a dash of soy sauce
Salt and pepper to taste

Cook ¼ pack of soba noodles in boiling water about 6 minutes. Rinse with cold water and drain.

Add the snap peas, garlic scapes, radish slices and ginger to the broth along with the rice wine and soy sauce. Heat until just simmering. Add the cooked soba noodles and add the lettuce last, stirring until just wilted.

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