The other day I posted a quick snapshot of my lunch on instagram (if you're there, I'm  It was a soup I make quite often this time of year - with little riffs or tweaks each time. A few of you emailed me on the side asking for specifics, so I thought I'd share it here today. The gist is this - simmer a good amount of grated ginger and shallots in coconut milk, add the brightest spring vegetables you can get your hands on, and serve over egg noodles (or, alternately, pan-fried shredded yuba skins*). I like to finish with lots of cilantro and a squeeze of lime, but whatever fresh herbs you have on hand will do .

Sometimes I add tiny cubes of tofu or tempeh for a bit more protein. And in the fall, I do a version steamed winter squash, lots of finely shredded kale, and a motherload of spices - lots of turmeric, cumin, chile pepper, and coriander. The ginger-spiked coconut broth is an easy-going backdrop for noodles, rice, grains, vegetables, added spices...I just pull from whatever I have on hand. In this case, I love the way the coconut milk lightly clings to each noodle, coating it just enough comparable to silk.

For those of you who take lunch to work, you can bring some of the broth in a thermos (or heat in a microwave), and bring the pre-cooked noodles and vegetables, cold, in a bag. Adding them just before you're ready to eat sculptra.