The rainy season is upon us again, and which among us would not fancy a steaming hot bowl of soup on a chilly day? Here, we feature 5 lovely soupy recipes from the internet (links included) for you to try!
Asian Tofu Noodle Soup
Ingredients:
- 1 tablespoon canola oil
- 1 tablespoon minced fresh ginger root
- 2 garlic cloves, minced
- ¼ teaspoon crushed red pepper flakes, optional
- ½ pound sliced fresh mushrooms
- 1 carton (32 ounces) reduced-sodium chicken broth
- ¼ cup sherry or reduced-sodium chicken broth
- ¼ cup reduced-sodium soy sauce
- 7 ounces firm tofu, drained and cut into ½-inch cubes
- 1 cup fresh snow peas, julienned
- 1 large carrot, shredded
- 2 green onions, thinly sliced
- 8 ounces uncooked Chinese egg noodles or uncooked spaghetti
- Finely chopped peanuts and additional green onions, optional
Method:
- In a large saucepan, heat oil over medium heat. Add ginger, garlic and, if desired, pepper flakes; cook and stir 1 minute or until fragrant.
- Add mushrooms, broth, sherry and soy sauce; bring to a boil. Cook, uncovered, 5 minutes.
- Add tofu, snow peas, carrot and green onions. Reduce heat; simmer, uncovered, 4-6 minutes longer or until vegetables are crisp-tender.
- Meanwhile, cook noodles according to package directions; drain and divide among four bowls.
- Pour soup over noodles. If desired, sprinkle with peanuts and green onions.
Recipe & image from: www.tasteofhome.com/collection/asian-soup-recipes
Egg-Drop Soup
Ingredients:
- 1 quart homemade or store-bought low-sodium chicken broth
- 4 ounces chinese ham, chinese dried sausage, or slab bacon
- 6 scallions, greens thinly sliced, whites left whole
- 1-inch knob of ginger
- 1 teaspoon whole white peppercorns
- Kosher salt
- 4 teaspoons cornstarch
- 2 whole eggs
Method:
- Combine stock, ham, scallion whites, ginger, and peppercorns in a small stock pot and bring to a boil over high heat.
- Reduce to a bare simmer and cook for 30 minutes. Strain broth, discard solids, and season to taste with salt.
- Combine 1 tablespoon cornstarch with 1 tablespoon water in a small bowl and mix with a fork until homogeneous. Whisk into broth and bring to a simmer. Reduce heat to low.
- Whisk together eggs and remaining teaspoon cornstarch until homogeneous. Transfer eggs to a small bowl and hold the tines of a fork or two chopsticks over the edge of it.
- Swirl the soup once with a large spoon, then slowly drizzle egg mixture into soup.
- Allow soup to sit for 15 seconds, the stir gently to break up the egg to desired size.
- Sprinkle with scallion greens and serve.
Recipe & image from: www.seriouseats.com
Spicy Coconut Curry Ramen
Ingredients:
- 2 tbsp. extra-virgin olive oil
- 2 cloves garlic, minced
- 1 small yellow onion, chopped
- Kosher salt
- Freshly ground black pepper
- 15 oz. can garbanzo beans, rinsed and drained
- 1 medium red bell pepper, cut into 1/2″ pieces
- 1 c. sugar snap peas, cut into 1/2″ pieces
- 3 medium yellow zucchini, spiralized
- 32 oz. low-sodium vegetable broth
- 13 oz. can full-fat coconut milk, shaken well
- 2 tbsp. red curry paste
- 1/2 tsp. cayenne pepper (optional)
- 1/2 c. chopped fresh cilantro
Method:
- In a large pot over medium-low heat, combine olive oil, garlic and onion; season with salt and pepper. Cook for 2 to 3 minutes.
- Add garbanzo beans, bell pepper, sugar snap peas and zucchini noodles; cook for 2 to 3 minutes.
- Add broth, coconut milk and curry paste and stir until combined. (Optional: Add cayenne pepper to make it spicy.)
- Bring to boil and simmer for 5 minutes.
- Garnish with chopped cilantro and serve immediately.
Recipe & image from: www.delish.com
Chicken Gnocchi Soup
Ingredients:
- 1 cup chicken breasts diced and cooked
- 4 Tbsp butter
- 4 Tbsp olive oil
- 1 quart half and half can use evaporated milk
- 1 14 ounces can chicken broth
- 1/2 cup celery sliced
- 1/4 cup flour
- 2 garlic cloves minced
- 1 cup carrots shredded
- 1 medium onion diced
- 1 cup fresh spinach coarsely chopped
- 1/2 tsp dried thyme
- salt and pepper to taste
- 16-ounce package gnocchi
Method:
- In a large stockpot, saute the onion, celery and garlic in the butter and olive oil. When the onion is clear, add the flour and form a roux.
- Stir and cook a minute. Add the half and half.
- Meanwhile, in another pan, cook the gnocchi. Add the carrots and chicken to the stockpot with the roux.
- Stir often and when it gets thicker, add the chicken broth, gnocchi, spinach and seasonings.
- Cover and heat through.
Recipe & image from: www.passthesushi.com
Hot Soba With Chicken And Egg
Ingredients:
- 4 boneless, skin-on chicken thighs
- Kosher salt
- 1 cup Kaeshi
- 7 1⁄4 cups Dashi Stock
- 1 (6-inch) piece ginger, peeled, plus 1 (3-inch) piece ginger peeled and julienned
- 8 oz. Fresh Soba Noodles or dried noodles
- 2 cups baby spinach
- 2 soft-boiled eggs, peeled and halved lengthwise
- 1⁄4 cup minced chives
- 1 tsp. toasted black sesame seeds
- 1 tsp. toasted white sesame seeds
- Shichimi togarashi, to garnish
Method:
- Heat the broiler. On a foil-lined baking sheet, arrange the chicken skin-side-down and, using a paring knife, lightly score the meat every 1⁄4 inch and season lightly with salt.
- Broil the chicken thighs, basting every 4 minutes with 1⁄4 cup of the sauce base and flipping halfway, until cooked through and golden brown, about 16 minutes.
- Transfer the chicken to a cutting board, let rest for 10 minutes, then slice each thigh into 3 thick slices.
- In a large saucepan, combine the remaining 3⁄4 cup sauce base with the dashi. Using a Microplane set over a fine sieve set in a bowl, grate the 6-inch piece of ginger into the sieve, pressing on the solids to drain as much juice as possible into the bowl. Pour 2 tablespoons of the ginger juice into the saucepan and discard the rest or save for another use. Bring the soup to a boil over medium heat and keep warm.
- In a large pot of boiling water, cook the soba noodles until al dente, about 3 minutes.
- Using tongs, lift the noodles from the water and transfer to a colander and rinse under cold running water until the water runs clear.
- Drain the noodles again and divide among 4 large serving bowls. Add the spinach to the boiling water and cook until just wilted, about 1 minute.
- Drain the spinach, pressing to remove as much water as possible, and divide among each serving of noodles.
- Ladle the warm soup over the spinach and noodles in each bowl and top each with 3 chicken slices. Place 1 egg half and one-quarter of the chives in each bowl and then garnish with one-quarter each of the julienned ginger and both sesame seeds.
- Garnish each bowl with shichimi togarashi and serve immediately.
Recipe and image from: www.saveur.com
