Recipe Source: Joy of Kosher
To serve divide between bowls and garnish with olive oil and sliced apple if desired.
Recipe Source: Joy of Kosher
Recipe Source: Food Network
Place all ingredients and 1 gallon water in a large pot. Bring to a boil over high heat. Reduce to a simmer and cook 1-2 hours. Let cool, then strain and compost solids. Cool and refrigerate for up to 3 days. Stir before using if broth separates.
Tip: If you're short on time but want to make the veggie broth, simply throw your scraps in a ziplock or plastic bag and place in the freezer. When you have the time, take them out of the freezer and make the broth.
Recipe Adapted From: Whole Foods Market
Recipe Source: Minimalist Baker
For a weeknight entrée/quick lunch I decided to make an Asian soup using some of this weeks fresh ingredients from the farm. This meal is nutritious, easy, quick to prepare and garenteed delicious!
Like I mentioned I got creative in the kitchen... that usually means music, dancing from the fridge to the pantry to the stove, full on right brain activity... which also results in the absolute zero use of measuring cups or measuring anything for that matter. I encourage you all to have fun and try things out for yourselves and your taste buds.
If your concerned about measurments when making this asian soup, just keep in mind the broth needs flavor so dont be shy with the ingredients. After making it a few times ive concluded it's very hard to mess up. For example if the broth tastes weak, it usually needs more sea salt, soy sauce, or rice vinegar. If its too bitter add a little more date sugar (or regular sugar). When making asian food it's important to remember salty, sweet, spicy, savory and texture. Finding balance with all of those flavors is what makes asian food so delicious. The texture for this soup can be found in the noodles and veggies. Cooking veggies for a shorter amount of time keeps the color bright and a little crunch to your munch. I've been making batches that serve 4 to 6 people. I will try to give hints and ideas of measurements next to some of the ingredients. But again its hard to mess up and should be fun!
Your bunch of ASIAN GREENS
Your colorful RADISHES
Your fresh SPINACH
Organic rice ramen noodles (I love Lotus Foods brand, found at local co-ops or whole foods)
If you want protein added, throw in any type you'd like. I've added eggs or tofu to mine. (If doing eggs, scramble in a separate bowl and add to the soup towards the end when water is at a boil. The eggs cook in seconds, just give them a swirl. If adding meats make broth first then add raw meat and boil till cooked fully. After add veggies and noodles.
Broth is made starting with a WATER base but feel free to use broth if desired.
To my water base I add:
1 cube of vegetable bouillon
Sea salt to taste
Pepper to taste
1 Tbs Date sugar (or regular)
2 or 3 cloves Fresh minced garlic
Fresh grated ginger
Soy sauce or coconut aminos
2 Tbs Sesame oil
Mirin, rice wine vinegar
Hot chili oil (chili oil gives it a delicious kick. But optional)
Roasted red chili paste (gives a yummy flavor a little kick)
Once broth is at a boil, add meat if desired. If no meat just add veggies straight away, starting first with the carrots and RADISHES. Let those get a little tender, then add the SPINACH and ASIAN GREENS. Add noodles, greens will cook down quickly. I like to add lots of cilantro at the very end for the fresh color and flavor. Ladle yourself and other hungry people a bowl, enjoy! :)
With love for growing you healthy food,
Find Recipes For: