As the weather gets colder, soup is in order

On this video, I made a Korean-inspired soup with chuck roast beef cut into small pieces. This can be substituted with any protein or can be made into a vegetarian version. Next onto the pot were diced daikon, store-bought kimchi, silken tofu and green onions from the backyard garden. Then, I spooned the soup onto a stone pot and cracked an egg on top. Let's eat!

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We grow more than a hundred varieties of edible plants in our backyard garden. Please join us in our journey to grow organic, explore recipes and cooking ideas and live a simple and healthy lifestyle.

Los Angeles, CA
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