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bear by san

March 2017



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i want to go back down and lie beside the ceiling

Soup for lunch! (And interested party)

I've had a couple of people ask how I make my Giant Bowls Of Lunch Soup, and so I will post the directions here. It takes fifteen minutes and only enough technical skill to boil water, and makes an enormous bowl of healthy satisfying warm food.

Get two cups of broth or stock. If you have home-made, that's the best, but don't stress it. Of the box brands, I like Swanson's low-sodium fat-free chicken stock, and Trader Joe's Miso Ginger broth (for the vegetarians and vegans in the audience. Or people who like miso. Yum.) You could also make a quick miso broth with dashi (dried fish stock), and whisk some live miso into it at the very end once it comes off the boil. (So as not to murder the poor little probiotics before consuming them.)

Please don't use boullion cubes. Those things are not food.

Season the broth with any or all of the following: sliced ginger, lemon grass, cilantro, lime leaf, coconut milk, red peppers, sweet chili paste, hot sauce, fish sauce, Italian seasoning, star anise, dried seaweed... whatever takes your fancy.

While the broth is coming to a boil, put any or all of the following things in a great big bowl: greens (baby greens are best--spinach, kale, mesclun mix, whatever), thin-sliced veggies (radishes, sweet peppers, celery, carrots, avocado, jicama, leftover cooked vegetables, pea pods, red cabbage, precut broccoli slaw from a bag, whatever), and if you want it some protein (cooked chicken, tofu cubes, tuna, you name it.) and some fresh herbs (I am really partial to cilantro, but basil or rosemary would give a more Mediterranean flair), lime or lemon zest and/or juice...

I like carbs. They fuel my brain, and long runs. So once the broth is boiling, I either add some frozen potstickers, some quinoa, some leftover rice, or some noodles or pasta of some sort. (If you are using a sticky kind of noodle you may want to pre-cook it in a different pot of water, then drain and transfer, to keep from clouding your broth, but this is optional.) You want a relatively small quantity, because otherwise you use up all your broth.

Once the carbs are cooked (or, if using precooked carbs, the broth has come back to a boil) you may either add some frozen shrimp or fish (if you like) or a raw egg. If using an egg, lower the heat to a simmer before adding it. Either will only take a minute or two to cook, covered. (I like my eggs soft-poached in this application. Then you can open them up and dip things in the delicious creamy yolk before you eat them.)

Once that's accomplished, take the whole pot of soup and pour it slowly, while boiling hot, over your greens. Poke the greens down until they're submerged. They will blanch in the boiling broth and be perfect.

You could sprinkle something crunchy on top if you wanted, like chopped peanuts or crumbled nori or sesame seeds or that red and black stuff they put on sushi rice in your chirashi if you're lucky.

I usually eat this with chopsticks, because it has big chunks and there's nobody around who cares is I slurp the broth after, but the utensils are up to you. This is obviously pretty easy to customize for any dietary need you might have, as well, except "hates soup."

It serves the purpose of a really satisfying lunch that has a ton of veggies in it and feeds my dumpling/noodle habit in a non-destructive way!

NB: The combination of premade frozen potstickers and even the low-sodium packaged broth is a salt bomb, FYI. Since I eat very little processed food, it generally doesn't send me over for the day, but if it concerns you, look for lower-sodium alternatives.



That sounds good.
And how lovely to see the GFD: he's such a handsome boy.
He got some noodles out of me. *g* Now he's sulking because the soup is gone.
'But WHY is the soup gone?'
That sounds delicious!

Your dog is beautiful.
Infinitely customisable.
Thanks for the ideas, as a person who's skill at cooking tends to be of either the boiling or the microwaving level, this is great.
There are people who hate soup???

I should try this. With silver thread noodles, because I adore them.
Season the broth with any or all of the following: sliced ginger, lemon grass, cilantro, lime leaf, coconut milk, red peppers, sweet chili paste, hot sauce, fish sauce, Italian seasoning, star anise, dried seaweed... whatever takes your fancy.

. . . and thus I discover just how different your palate is from mine. I have virtually no ability to tolerate capsaicin, detest anise, and am in the camp that thinks cilantro tastes like Not Food. There are still things in that list I would use (coconut milk, yum), but it's a much smaller list.
Cilantro is indeed Not Food, unless you really like soap.
Doesn't taste like soap to all of us.
Because YOU aren't a mutant. I am apparently missing the gene that makes cilantro taste like food.
There's stuff on that list that I wouldn't use either. But I am a very big fan of all three of the things you mention. *g* No tarragon, though, please.

Tastes like scented soap with sugar on it.
That is VERY sad.
YES. That is what tarragon tastes like!!!! Now I have words to describe it, besides "blech".
We can fix that, come April and a trip to Trader Joe's.
Soups containing lots of chunky goodness such as pictured above are much easier to eat with chopsticks than they are with western style utensils, especially the ones with noodles. The GRD has such wonderful ears -- Like papillons' on steroids.
Pho! Or at least pho-ish. Nomnomnom.

The Son has discovered a gluten-free ramen soup recipe for the crockpot. We're...still working on spices. But not bad. Must remember star anise for the next go-round...that's exactly the flavor I've been missing in his ramen.
It is the secret ingredient of so much Asian food.
And if you accidentally make too much, there's someone right there who can help!

The recipe looks wonderful- ...but the pho place four blocks away delivers, AND makes better spring rolls than we do. ...and is next to the liquor store, and also on the way home from work.

So we're eating a lot of pho, I guess is what I'm saying. And the dog is cleaning out a lot of pho bowls.
I am so excited to make this. I've been making chicken stock today and this is an EXCELLENT use for it. Thank you!
My pleasure!! Easy lunches for working days. Those end of book days when there is no brain.
Reporting back: ALL THE DELICIOUS. omg poached egg as supper! Ahhh! Paradigm shift!
I love the interested party. My heart goes all goooey with pleasure looking at his nose and imagining it snuffling every so delicately after the fragrance of the food. And hopefully, of course. :)
He did get some noodles and chicken out of me. *g*

(the long-drawn-out breath of vicarious satisfaction)

Also, congrats on the book - kind of an exciting cover, very intriguing.