I think I've said before that one of the keys to having my son eat vegetables is ensuring that they are crunchy. The other day, after I had overcooked his broccoli, Lucca asked me to tell a story about a time when I was a little girl and my mom made a cooking mistake. So I told him a classic Valens family story, and remembered onr of Amy's standbys that I had quite forgotten (trauma does effect memory). It is a wonderful superfast superhealthy meal as long as you don’t (here’s the story) use local organic broccoli and forget to check for aphids before you toss it in the soup (in my recently recovered memory, I was first told that the little green floaters were broccoli buds, then that even if they were bugs they were fine to eat and full of protein). The one other caveat: do not cook any longer than suggested. The veggies really are better crunchy, even to an adult palate.
Crunchy Veggie Asian Soup
4 cups chicken or veggie broth
3 T soy sauce
1 block firm tofu, cut into 1” squares
1 cup fresh mushrooms, sliced
1 bunch broccoli (2 large heads), broken into pieces
2 carrots, cut into 1” matchsticks
1 ball of thin rice noodles (aka rice vermicelli)
Bring the broth and soy sauce to a boil. Add mushrooms and cook five minutes. Add broccoli and carrots and cook five minutes more. Add rice noodles and cook another 2 minutes. Turn off heat and stir in tofu. Serve immediately. Adults may want to add a dollop of spicy black bean sauce at the table.