There are several other soup recipes there, and a few ideas for pickling and more ways to roast carrots. But I think I’m going to try this ancient recipe from Bon Appetit. All I need to add to what came in the box is a bunch of cilantro and a few green onions. You could add some protein, too..
Ingredients:
1/3 cup unseasoned rice vinegar 1/3 cup vegetable oil 1 tablespoon Sriracha 1 tablespoon toasted sesame oil 8 cups matchstick-size pieces mixed summer vegetables (such as carrots, squash and bell peppers Kosher salt, freshly ground pepper 8 ounces buckwheat soba (Japanese-style noodles) or vermicelli noodles 1 cup (loosely packed) cilantro leaves with tender stems 3 green onions, thinly sliced 1 tablespoon black or white sesame seeds
Preparation:
Whisk rice vinegar, vegetable oil, Sriracha and sesame oil in a large bowl. Add vegetables; toss to coat. Season with salt and pepper.
Cook noodles in a large pot of boiling salted water, stirring occasionally, until al dente; drain. Run noodles under cold water to cool them; drain well and add to bowl with vegetables. Add cilantro and scallions; season to taste with salt and pepper. Sprinkle sesame seeds over and serve.