Noodle soup and pickles for tea

Having not taken any pictures by the time I got home, I decided I'd cook a meal that I could blip, unlike previous food shots where the photo was an afterthought.

Hence the carrot flowers in the soup. The courgettes were supposed to be in coils, too, but steadfastly refused to open out, so not everything went to plan.

It's a very simple soup: just a mushroom stock cube, sliced veg (mushroom, carrot, courgette), a couple of cloves of sliced garlic, chopped spring onion, and a teaspoon of sweet chillies (the kind preserved in oil you get in little pots). Oh, and some quick-cooking noodles. Cooking time less than 10 minutes, prep time about five, a bit longer if you're going to get fancy with the veg!

The pickles are home made, too: kimchi (Korean fermented cabbage) on the left and kkaktugi (white radish kimchi) on the right.