Kobe Beef and Prawn Udon Soup



  • Fresh Origins Micro Asian Mix™
  • ½ lb Large fresh uncooked prawns
  • ½ lb Kobe beef
  • 1 package Udon noodles
  • 2 stalks of Green Onions
  • 1 clove Garlic
  • ½ Onion
  • 3 Pak Choy leaf stalks
  • Handful of Enoki Mushrooms
  • 1 cup Chicken Broth
  • Splash of Hot Sauce
  • 2 tbsp Soy Sauce
  • Handful of Shitaki Mushrooms
  • 2 tbsp Dried Seaweed
  • 1 tbsp Rice Wine
  • Handful of Soy Beans
  • Salt, Pepper


In a pot, bring water to a boil, drop in noodles and simmer until cooked. In a separate pot, combine chicken stock, garlic (diced), onions (diced), hot sauce, shitaki mushrooms (diced), soy sauce, seaweed, rice wine, soy beans, salt and pepper and simmer. Slice kobe beef into small thin slices, season with salt and pepper, and sear quickly on both sides in olive oil in a pan. Set aside. Do the same with the shrimp. Set aside. Cook enoki mushrooms in broth.  Blanch Pak Choy quickly in broth until leaves get wilted. Set aside. Serve noodles, add broth, pak choy, green onions, shrimp, and beef.  Finish with Fresh Origins Micro Asian Mix™.

Parsnip-Leek Soup with Spicy Lumb Crab



  • Fresh Origins Tiny Veggies™ Parsnip
  • 1 cup diced leeks, white and pale green, plus 4″ of one leaf diced
  • 1/4 cup diced parsnips
  • 1 garlic clove, minced
  • ½ yellow onion diced
  • 2 cups of chicken stock
  • 1 cup milk
  • ½ cup heavy cream
  • Salt & White pepper
  • Fresh Lump Crab Meat
  • Cayenne Pepper
  • Smoked Paprika
  • Tobasco Sauce
  • Olive Oil


Heat a medium stock pot, add olive oil until its warm. Cook onions, leeks and parsnips with ¼ teaspoon of salt until leeks become translucent. Add garlic and cook for 1 minute. Add chicken stock and milk. Simmer for 2 minutes. Remove from heat. Add heavy cream. Blend with an immersion blender until soup has a smooth, velvety texture. Alternatively, pour soup into a standard blender and puree until smooth. Add salt and pepper to taste.

In a bowl, lightly mix crab meat with cayenne pepper, smoked paprika, salt, pepper, and a few splashes of tobasco. Careful not to break up lumps too much.

Pour soup into a bowl. Add lump crab to the center of the soup. Add Tiny Veggies™ Parsnip. Sprinkle paprika on top.


Pumpkin, Lemongrass & Corn Soup



  • Fresh Origins  Pumpkin Green™
  • 4 Cups pumpkin puree or mashed cooked pumpkin
  • 1 resh lemongrass stalk
  • 1 onion diced
  • 1/2 cup cherry tomatoes
  • 2 1/2 cups fresh corn kernels
  • 1 clove of garlic
  • 4 tablespoons parsley chopped
  • 2 tablespoons unsalted butter
  • 2 tablespoons olive oil
  • 1 cup heavy cream
  • 3 cups chicken stock
  • 2 tablespoons brown sugar
  • 1/2 teaspoon ground ginger
  • salt, pepper, cinnamon, nutmeg


Cut off the top and bottom of the lemongrass stalk and remove outer layers.  Then smash stalk with the side of a large heavy knife.  Cook lemongrass, onion, and garlic with salt, in butter and olive oil in a medium pot over medium-low heat, until onion is softened, about 10 minutes.  Add pumpkin, corn, tomatoes, with salt, pepper and simmer, covered, stirring occasionally.  A few minutes later, add cream, parsley, chicken stalk, brown sugar, ginger, cinnamon and nutmeg.  Simmer for another few minutes.  Then puree the soup either in a blender or using a hand-held blender.  Strain soup through a fine-mesh sieve into a large heatproof bowl.  Enhance with Fresh Origins Petite® Pumpkin Green™ and MicroFlowers™ Micro Marigold™!

This tasty soup has layers of flavors! It is sweet, spicy, and savory with a hint of lemon!