The Health Service Center held a nutrition program, "Easy Breakfast Soup with Plenty of Vegetables Tasting Event," on May 16 and 26 at the Main Building of Natural Sciences and the General Education Lecture Hall as part of student support initiatives.
The purpose of this event was to prevent students from missing breakfast by introducing them to simple recipes for soups and other dishes. A student crew, the volunteer group of the Health Service Center served the soups for take-out with recipes under the guidance of a registered dietitian. The menu this time was "Curry Soup with Spring Cabbage in Season" and "Vietnamese-style Almond Milk Pho with Chicken and Shimeji Mushrooms" using almond milk provided by KAGOME CO.,LTD. and Noto ishiru (fish sauce, a traditional seasoning produced in the Noto Peninsula since ancient times) purchased during a visit to Suzu for disaster relief.
Many students gathered on both days, and the soups were sold out at both venues. Students commented, "It had a lot of ingredients and the vegetables were chewy and tasty," "The almond milk pho was delicious with a good amount of chicken," and "I thought it was good that Noto's ishiru was in the soup, which I can't easily buy on my own."
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General Education Lecture Hall -
Natural Science and Technology Main Bldg -
Curry Soup with Spring Cabbage in Season -
Vietnamese-style almond milk pho with chicken and shimeji mushrooms
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