Asian Soup with Zucchini and Pi

Life is changing here on the farm. The garden plants, especially the veggies and herbs, are getting bigger all the time and we are getting enough zucchini squash to give some away and still have plenty for grilling and for other recipes.

A week ago I made my favorite spaghetti sauce which uses a couple of the squash. It's one of the first recipes I put on this blog and I've been making it for over 35 years...it's a winner! It is vegan if you omit the ground meat (which I did this time) and tastes even better the next day (I just love leftovers!). We had it over whole wheat penne pasta, along with a green salad.

I also gave some away on Thursday to a friend who loves to make zucchini bread and we gave some to Grandma L for her famous zucchini bake. It's possible I planted too many squash plants, but I don't think so. There are so many ways to use this versitile squash. Check out the soup recipe below.

Another big change is that we have adopted a rescue dog named Pi. It has been just about a year since Xam died. We had him for 16 or 17 years, so it took a while to want another dog. Then we had to fix the electronic fence and fix up a new animal door. Last Wednesday, after days and days of e-mails, we picked Pi up in Oakland.

He is a beautiful black lab male, about 2 years old and a real sweet boy. He is mellow and well trained and affectionate. We have taken him to the gym, on a picnic, to our favorite park twice and have been working on training him for the electronic fence. In the meantime we have to take him out on a leash. I had forgotten how enjoyable but exhausting it is to have a new dog! Sort of like having a toddler in the house. We feel very lucky to have Pi...he is a great dog! If you are in the neighborhood, come by and say 'Hi'...he is very friendly and not excitable as our previous dogs have been at this age.
Isn't he handsome?

Back to the zucchini... On Saturday I used some freshly picked zucchini to make this soup with Asian flavors. It made just enough for a nice lunch for Sweetie and I. If you want it for a larger number, just double the amounts. It has a lovely, savory flavor and a faint hint of garlic and ginger fragrances.

Asian Zucchini Soup

1 tablespoon olive or grapeseed oil
1 medium onion, chopped
2 stalks celery, chopped
2 green onions, thinly sliced, including the green part
2 cloves garlic, minced
1/2 teaspoon minced fresh ginger
1 portobello mushroom, gills removed, sliced and cut into bite sized pieces
1-2 medium zucchini squashed, cut lengthwise into quarters, then sliced
1 can vegetable or chicken broth
1/2 cup water
1 package (4 oz) soba noodles
1/4 teaspoon toasted sesame oil
1 teaspoon soy sauce or to taste
1/2 teaspoon finely chopped fresh cilantro
salt and pepper to taste

In a large saucepan heat the oil over medium-high heat. Add the onion, stir to coat with the oil. Saute' for 1 minute, stirring occasionally to keep from browning. Add the celery and green onions, stir and continue cooking 1 minute. Add the garlic, ginger and mushrooms, stir and cook 2 minutes. Add the zucchini, stir and cook 1 minute. Add the broth, noodles (breaking them up if necessary), water, sesame oil, soy sauce, cilantro, and salt and pepper. Stir and heat through for at least 4 minutes, then serve. Serves two.