Tag: soup

Tom Kha Kai- Laos

Tom Kha Kai- Laos

It’s finally getting cold, and this spicy coconut soup from Laos is the perfect way to warm up! It’s almost like Thai green curry, but in soup form. I drank it by itself, but you could certainly add some rice noodles or rice to make […]

Spicy Navy Bean Soup

Spicy Navy Bean Soup

Spicy Navy Bean Soup Do navy beans freak anyone else out? They’re at every supermarket, in the back of your mind you acknowledge their existence, you know what they look like- but no one talks about them. I’ve never seen a recipe for them, I […]

Udon-Japan

Udon-Japan

Look, this was the best I could do. Within 50 miles, the most authentic ingredients I can find is the tiny “Asian” shelf in the grocery store. Pre-cooked udon noodles, baby bella mushrooms, soy sauce, and miso paste (intended for soup) will have to do. Because it’s 3000 degrees outside (what happened to spring? Spring, can you hear me?), I went with dry, cold noodles. They take 10 minutes to make, and although they’re hardly authentic, they taste good. I never thought I’d stoop that low.
INGREDIENTS
1 lb udon noodes
2 teaspoons honey
1 tablespoon soy sauce
1 inch piece of ginger
1/2 teaspoon miso paste
1/2 teaspoon red chili flakes
1 teaspoon garlic powder
1 1/2 tablespoons black sesame seeds
3 mushrooms
Leaves, of some fashion. I used a spinach and arugula mix.
Start by peeling and chopping up the ginger. While you’re at it, chop up a little more and put it in iced green tea. It’ll make you feel like you just went on a yoga retreat and eat an all natural, vegan, gluten free, soy free, MSG free diet even if you spent the afternoon on the couch eating Chex Mix. I speak from experience here.
While the ginger is cooking, scrub the mushrooms and slice them up. I HATE mushrooms. They’re slimy. And weird. And they taste alive. And weird. But I cook with them anyways, because I keep trying to get myself to like them. So far, still hate them. I’ll keep you updated.
 Throw the mushrooms in, along with the sesame seeds, red chili flakes, garlic powder
and miso paste.
Stir it around a bit, then slowly pour in the soy sauce. It’ll sizzle as it hits the screaming hot pan (to clarify, the pan should be screaming hot and the soy sauce should be sizzling. Not to be confused with screaming soy sauce and a sizzling hot pan. You got all that?), and reduce into a nice, thick sauce that coats the mushrooms. Stir in the honey to cut the saltiness.
Throw in the leaves, and stir them around until they begin to shrink.
Lastly, add the noodles, and toss them to get them all coated.

Colcannon Soup-Ireland

Colcannon Soup-Ireland

I haven’t posted in nearly a week- AP tests are coming, and I’m on the verge of running away to Montana and becoming an isolated cattle rancher. Further bulletins as events warrant. This reminded me a bit of Andorran Trinxat (link). Have you ever wanted […]

Shorbat Rumman- Iraq

Shorbat Rumman- Iraq

I cook for three reasons: For the next country To finish ingredients that are about to go bad Because I want to This is one of those recipes that falls into all of these categories. A recipe from Iran, that uses the pomegranate juice that’s […]

Lazy Chicken Soup

Lazy Chicken Soup

3 chicken breasts (yes, yes, I know all the flavor and good stuff comes from the bones, but it’s all I had and the whole highly infectious cold and cough thing made it hard to go to the grocery store and find bone in chicken thighs!)

1 lemon

1 head of garlic

1 teaspoon black peppercorns.

½ onion

2 teaspoons parsley (fresh is better, but dried works fine)

4-6 cups water, depending on how much broth you want.

Start by dicing the garlic. For as long as I can remember, all the food made in my house has had tons of garlic. I credit garlic for my only getting sick once a year since I was a little brat. It’s delicious, yes, but it’s also great for your immune system!

Chop up the onion too.

Saute them with the peppercorns and a bit of olive oil. I love using peppercorns for soups, instead of ground pepper- they add a much deeper flavor.

Throw in the parsley, as well.

Meanwhile, slice up the chicken. Raw chicken is one of the least photogenic and grossest things ever. Still better than the president, though. It’ll be a happy, happy day when I can say ex-president.

Throw the chicken in with everything, turn the heat up really high, and sear it. You just want to get some color on the outside, so don’t worry about cooking it all the way through! It’ll get cooked when it’s boiling in the soup.

Pour in the water, add some salt and squeeze in the juice of the lemon.

I like to throw the squeezed lemon in there, for some extra flavor and vitamin C. Let it boil for about an hour, or until the chicken is cooked through.

It’s not fancy, ornate, or complicated- no noodles or vegetables, just broth and chicken. I was only on my feet in the kitchen for about 8 minutes!

 

Creamy Spring Soup

Creamy Spring Soup

It’s not spring yet, but spring is coming. In just 5 days! It’s still so cold that it feels like 5 years. I’m so tired of the wind. I feel cold for a long time after I come inside, which is why I made this […]

Meatball-Ravioli Soup

Meatball-Ravioli Soup

This soup is just plain ornery. You want soup? You want a light, refreshing soup? You think soup is broth-y and elegant? This soup isn’t. This soup is glorified tomato sauce. This soup has meatballs. This soup has ravioli. Ravioli! Make this soup. And you […]

Creamy Bok Choy Soup

Creamy Bok Choy Soup

Want to impress someone (this can include yourself) in a hurry? Make this soup. It sounds fancy, looks great, tastes delicious, and takes 3 ingredients and 10 minutes. My kind of dish! Now, I know how fond adults are of saying “You’re young! How can you be so tired!”. Well, you see, I study all day, play with my dog, run up and down the stairs a lot (reasons unspecified), follow my mom around jabbering all day, and have to spend at least an hour each day reading the news and spluttering with anger. Good word, spluttering. You know what else is a good word? Impeachment. Talking to you, Congress. Anyways. After all that spluttering and studying, I’m tired, and I want something healthy to compensate for all the cookies I ate when I was angry. Chips Ahoy can be very soothing after a long hour reading about the spineless nitwits sycophantically pandering to the embarrassment in chief. This ain’t no paid advertisement, but I’d definitely recommend cookies as an anger snack. What was I talking about? I had a point, I just know it. Right! This soup. Make it. It’s yummy.

 

INGREDIENTS

 

2 cups yogurt

5 baby bok choys

1 teaspoon harissa

1 tablespoon brown sugar (not shown)

½ cup water

Yeah. That’s it. Start by washing and slicing up the bok choy.

I’d recommend slicing it as thinly as you can! Throw it into a pot, and saute it.

Don’t cook all the life out of it, just wilt it a little bit. Then turn the heat down (way, way down) and pour the yogurt on top.

Stir it around, then throw in the brown sugar on an impulse. You need it to balance out the sour yogurt and spicy harissa!

Add the water, also on an impulse, to thin out the soup a bit. Now throw in the harissa, some salt, and pepper.

Stir it around, let it warm a bit,

and then remove it from the heat. Serve it hot or cold!

Tomato Soup Part 2

Tomato Soup Part 2

So, I made tomato soup. And my wonderful, loving, supportive mother says she can do it better! Not in so many words. But still. So she made it just like HER mom used to. Spoiler alert: it has bread in it. Make both kinds, and […]