Marok Yarok Yakisoba - Green Yakisoba Soup

Marok Yarok Yakisoba is a refreshing soup that is quick to put together. The celery and pea flavors give the soup some flavors of spring, while the potatoes and yakisoba make it a satisfying meal. Enjoy this dish using chopsticks, sipping the broth and nibbling on sesame sticks for a nice mealtime experience.

½ C onion, chopped fine

2-3 cloves garlic, chopped fine

Oil for frying

Water

<1 C Potatoes, chopped small

½ C broccoli, chopped fine

1 Cube bouillon

2T split pea flour *

>1 C chopped spinach

2 stalks celery, chopped

Yakisoba noodles, fresh (refrigerated or frozen) *You can substitute angel hair or spaghetti noodles

*Note: Pea flour is made from grinding up dried split peas. Dried split peas cannot be used as a substitute, as they will not soften up in this recipe. You can use frozen or canned peas as a substitute, but add them at the end when the noodles are added to the pot.

1) Prepare all of the vegetables.

2) Chop the onion and garlic. Lightly sautee them in a little oil.

3) Add all of the other ingredients except for the noodles (and optional frozen/canned peas), and bring the soup to a boil.

4) Boil the soup ingredients for at least five minutes to cook the pea flour, broccoli, celery, and potatoes, stirring to make sure the pea flour doesn’t stick to the bottom of the pot.

5) Once chopped vegetables are almost done (can poke with a fork but still a little firm), turn down the heat to a low simmer. Add the yakisoba noodles and optional frozen/canned peas.

*Note: If you will be eating this soup with spoons, cut up the yakisoba before adding them to the soup pot.

Serve when the noodles and peas are hot. Serve the soup with sesame sticks or crackers. Enjoy!