Posts tagged ‘soup’

January 30, 2012

Food: Soba Noodle and Tofu Soup with Baby Bok Choy.

I had this for lunch and dinner. In one day. It is that good.

Talk about refreshing. I had the beginning of a cold or the end of a cold – I have felt ‘stuffed up’ for the last couple of weeks, so I’m not sure if it is coming or going. Don’t be worried about me. I’ll live.

Back to the soup. It made me feel so much better. The fresh ginger (I just typed fresh finger :)), soy and hoisin kicked the ‘stuffiness’ out of my system. Plus the heat from the Sriracha knocked everything out of the door.

Enough of this sick stuff. Just look at this.

I want more right now..but it is the morning, so I might have to wait.

Soba Noodle and Tofu Soup with Baby Bok Choy

makes 1 1/2 quarts


  • 1 tablespoon dried crimini mushrooms
  • 1/4 cup hot water
  • 1 quart vegetable stock
  • 1/4 white onion, sliced
  • soba noodles (a quarter – the coin- amount of noodles)
  • 1-2 baby bok choy’s, separated into individual pieces
  • 1 heaping teaspoon freshly grated ginger
  • 1 heaping teaspoon oyster sauce
  • 1 tablespoon hoisin sauce
  • 1 tablespoon soy sauce (low-sodium)
  • 1 squirt (or more) Sriracha
  • 1/4 of a extra firm tofu block, cut into small cubes
  • 1 heaping pinch of freshly chopped cilantro
  • 1 scallion, chopped


1. Reconstitute the dried crimini mushrooms in hot water, in a small bowl. Let sit.

2. In a medium-sized stockpot, pour vegetable stock. Bring to a rapid simmer. Add onions. Bring back to a rapid simmer and add soba noodles. Cook noodles for 4 minutes. Remove crimini mushrooms from liquid, chop finely. Add 1 tablespoon of the mushroom liquid to the vegetable broth and noodle mixture on the stove. Add the chopped mushrooms as well.

3. Then add ingredients bok choy through Sriracha. Mix to incorporate sauces. Cook for an additional 1 minutes or until soba noodles are done.

4. Turn heat off. Add tofu and stir carefully. Add half of cilantro and chopped scallion. Serve in large warm bowls. Garnish with remaining cilantro and scallion. Enjoy hot!


June 20, 2011

Food: Creamy Carrot, Ginger and Sweet Potato Soup.

Yes, it is Summer. And yes, I made a traditional Fall/Winter soup. I am breaking the rules over here.

It must have been the cooler nights with thunderstorms that made me think to make this. Or that I had lots of carrots and a couple sweet potatoes in my kitchen. Either way, this soup is delicious.

I am usually not the biggest fan of blended or pureed soups but I’ve got to tell you, this one works for me. The ginger is the best addition; it marries so well with the carrots and sweet potatoes and adds so much freshness.

I chose to blend mine pretty fine, but you could blend half of it to keep a more chunky overall consistency.

Creamy Carrot, Ginger and Sweet Potato Soup

Adapted from Cooking Light


  • 3 tablespoons butter, divided
  • 1 cup chopped onion
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 – 2 teaspoon minced ginger
  • 4 3/4 cups sweet potatoes, peeled and cubed
  • 3 1/2 cups water
  • 3 cups chicken stock
  • 3 cups carrots, chopped
  • 1/4 cup half and half
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • to garnish: sour cream, parsley, chives


1. Melt 1 tablespoon of butter in a large dutch oven over medium heat. Add onion to pan; cook 4 minutes or until tender, stirring occasionally. Stir in cinnamon, nutmeg and ginger.

2. Move the onion mixture to the side of the pan; add remaining 2 tablespoons butter to open space in pan. Increase heat to medium-high heat and cook 1 minute or until the butter browns. Add sweet potatoes, 3 1/2 cups water, broth and carrots and bring to a boil.

3. Cover and reduce heat. Simmer for 25 minutes; vegetables should be tender.

4. Place half of soup mixture in a blender. Blend until smooth. Pour into a large bowl and repeat procedure with remaining soup. Stir in half and half, salt, and pepper.

5. Serve with about 2 teaspoons of sour cream or yogurt on top. Parsley or Cilantro are nice touches of green to the garnish too.

March 3, 2011

Food: Lentils with ham.

After my gracious Mother-in-law sent me her version of lentil soup, I had to try my own rendition of it with a little twist.

This made so much that I was able to put 2 quarts in the freezer for another day, with left overs to enjoy right then and there with Mr. A.

And Mr. A approved.

The original recipe courtesy of the NY Times a long time ago by way of my Mother-in-law. And now changed slightly by me.


  • 2 tablespoons butter
  • ½ cup chopped onion
  • ÂĽ cup chopped celery
  • ÂĽ cup chopped carrot
  • 2 large cloves garlic, minced
  • 1 tablespoon curry powder
  • pinch of cumin
  • 1 teaspoon Siracha, hot sauce (optional of course)
  • 6 cups chicken stock
  • 1 cup dry lentils
  • 1/3 cup barley
  • 1/2 lb. ham, cubed
  • salt and freshly ground black pepper

1. Melt butter in large stock pot. Add the onions, celery and carrot and sauté until tender but not brown. Stir in the garlic, cook for a minute or two, then stir in the curry powder, cumin and Siracha.

2. Add the stock, bring to a simmer, then stir in the washed and picked lentils and barley.

3. Being to a boil, lower the heat to simmer, then cook for about an hour and a half until the lentils and barley are tender. I checked mine at 1 hour and added about 1 cup additional stock.

4. Stir in cubed ham and season to taste with salt and pepper.

5. Let cool completely if its going right into the freezer or enjoy piping hot!

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February 15, 2011

Food: Roasted Red Pepper and Tomato Soup.

For some strange reason I had a lot of red peppers in my vegetable drawer. What’s a girl to do?!?!
I toasted up some crunchy French bread and lathered on some butter. Ladled some soup. And enjoyed.
It was cold last week when I made this. Now it’s 64 degrees. Got to love Colorado in February.
  • 4-5 large red peppers, cut in quarters and seeded
  • 1 large onion, cut in quarters
  • 2 cans whole tomatoes, drained, liquid saved
  • salt and pepper
  • olive oil
  • 2 finely chopped garlic cloves
  • 3 cups vegetable stock
  • 1-1 1/2 cups whole milk or heavy cream
  • optional – parsley, sour cream,

Preheat oven to 425 degrees.

1. Combine peppers, onions and drained tomatoes on rimmed baking sheet. Drizzle olive oil (about 2 tablespoons) and sprinkle salt and pepper over pepper mixture. Roasted for 40 minutes.

2. Place pepper mixture into food processor, process until smooth (or to your desired consistency).

3. Heat large pot. Add 1/2 tablespoon of oil and garlic. Stir constantly so that the garlic doesn’t burn. Cook for 3-5 minutes. Add pureed pepper mixture and vegetable stock to pot. Bring to the medium simmer. Add whole milk/cream, stirring to combine. Turn off heat. and serve!!

a dollop of sour cream would be heaven, placed on top…yum.

January 6, 2011

Food: Rustic Chicken Noodle Soup

I was feeling a little rustic last night. What do you do with a whole chicken after reading The Dirty Life?  Well, you make this rustic farmhouse soup. Not sure why I just described it as farmhouse but anyway.
The simplicity of this soup is great for a weeknight meal and even better for lunch the next day – yes, I’m eating some as I type.
This took me no time and the result was full of flavor and most importantly comfort. Some toasted french bread with some butter helps the whole comfort thing too!
  • 1 whole chicken, innards removed
  • water
  • 1 cup of white wine
  • 2-3 garlic cloves, chopped
  • 1 onion chopped
  • 1 teaspoon vegetable bouillon
  • 2 teaspoons thyme – I used dried but fresh would be good too.
  • salt and pepper
  • 1 tablespoon oil or butter
  • 3 carrots, cut in half, then cut into small half moons.
  • frozen Grandma’s egg noodles

1. In a large dutch oven pot place the chicken and enough water to cover the chicken. Turn on high. Then add the wine, garlic, half of the chopped onion, vegetable bouillon, thyme and a generous pinch of salt and enough freshly ground black pepper to see it floating in the water mixture. Place lid on pot and let it boil for 45-55 minutes. After mine came to a boil, I moved the lid so that some air could escape since it was at a steady boil – turning the heat down to medium would work too.

2. Once done, remove chicken to cutting board to rest. Pour stock through strainer to remove onion pieces. Reserve and set aside the broth. Reheat the dutch oven over medium heat with 1 tablespoon oil or butter – I used butter. Place the remaining onions and carrots in the pan to saute. I added the onions from the stock that were in the strainer too – this is a personal preference – so add if you like or just simply discard. Saute until onions are translucent and carrots have softened a little.

3. Skim fat from top of broth. Pour all broth into pot with carrots and onions. Let it come to a boil and reduce heat to a constant simmer. Place noodles in broth mixture to cook.

4. This is the rustic part. Remove all the meat from the chicken. Pull apart pieces and place in dutch oven. The pulling of the chicken creates different size bites of the juicy meat. Discard the carcass.

5. Cook until noodles are nice and soft. I added some more salt and pepper after I tasted.

6. Toast crunchy bread and serve in large bowl. Enjoy!

*Where is the celery you ask? well I didn’t have any so it didn’t make it into this batch. But a stalk or two would be fabulous in this.

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