Author: Marilyn Lazar
Tagline: Nothing says comfort like a bowl of steaming hot soup. Hydrate, nourish, coat the throat and soothe the soul.
Nothing says comfort like a bowl of steaming hot soup. Hydrate, nourish, coat the throat and soothe the soul. Dare I say it can even make a person feel loved? Whether it’s the steam and the scent or the childhood memories that it evokes, a bowl of soup is always a welcome starter, an entire meal, or a snack in between. Personally I love to sit down to a ridiculously oversized bowl of beneficial broth brimming with a rainbow of brightly coloured veggies and some protein packed into the punch. Noodles or rice add a satisfying texture so I try to select varieties that add some nutrition as well.
There are at least two brands of black bean noodles on the market which are extremely high in protein. Karma stocks Maria’s Pasta in both chickpea and green pea & kale (which is highest in protein). Our shelves also display several noodles that lend themselves well to the Asian-inspired recipes I’ve included below.
My friend Karen gave me a name for what we can all do that inevitable night when dinnertime looms, creativity wanes, and a shortcut is just the ticket, Cheater’s Soup. The name alludes to how delicious it is in contrast with how easy it is to throw together. It goes something like this.
- Sauté an onion in a pot large enough to accommodate the amount of soup you need. (One pot cleanup.) If you don’t use a cooking onion, you can always add sliced green onion as well as any fresh herbs on hand – I absolutely love cilantro (still available at Karma) chives or dill and will throw in the entire bunch!
- Add other vegetables you happen to have on hand, such as: celery, carrots, peppers, mushrooms, Daikon radish – you get the idea.
- Fresh ginger is always on Karma’s shelf and mine. I toss in a chunk for flavour and health benefits. (I don’t eat it but my daughter does.) If you have frozen stock on hand, power to you. If not, soup flavouring will do in powdered, paste or cube form.
- Add your favourite aromatics and spices.
- Finally, throw in cubed tofu or shredded leftover meat. Alternatively, scramble up some eggs and slowly stir them into the broth as it bubbles, egg drop style.
Hot And Sour Mushroom Soup
Servings: 4-6
Categories: Soup & Stew
Source: Paula Brockman
Ingredients
- 1 TB vegetable oil
- 1 onion chopped
- 1 lb mushrooms, sliced
- 1⁄2 tsp powdered ginger
- 3 cloves garlic, sliced
- 1 tsp sriracha (can use some cayenne powder–sprinkle to taste)
- 1⁄4 c tamari
- 1⁄4 c rice vinegar
- 2 TB cornstarch
- 6 c vegetable stock
- 1 tsp sugar (optional)
- 1 egg
- 1 tsp sesame oil
Directions
In large soup pot, sauté onion until soft. Add mushrooms and garlic and cook 5 minutes more. Add powdered ginger, garlic and sriracha sauce and cook 1 minute more. Add vegetable stock, tamari and rice vinegar.
In a small bowl, mix cornstarch and 1⁄3 c water. Once mixed well, add to soup and cook 10 minutes.
Beat egg in a small bowl, add to gently boiling soup. Add sesame oil.
Can also add green onion, extra firm tofu, cooked chicken, rice noodles
15 Minute Garlic Shrimp Udon
Servings: 2
Categories: Fish & Seafood, Pasta
Source: Marion’s Kitchen
Ingredients
- 2 x 200g (7 oz) packets pre-cooked udon noodles
- 1 tsp sesame oil
- 2 Tbsp vegetable oil
- 2 heaped cups sliced cabbage
- 1/2 tsp sugar, plus 1/2 tsp extra
- 1/2 Tbsp soy sauce, plus 1 1/2 Tbsp extra
- 4 cloves garlic finely chopped
- 200g peeled and deveined shrimp
- 1/2 tsp chilli flakes
- 3 Tbsp oyster sauce
- 1/2 cup finely sliced green onion
Directions
Place the cakes of udon noodles into a pot of boiling water. Use tongs to gently separate the noodles and as soon as they come apart, transfer the noodles into a large bowl. Toss with sesame oil.
Heat the vegetable oil in a wok or frying pan over high heat. Then add the 1/2 teaspoon sugar and the 1/2 tablespoon of soy sauce. Stir fry for another minute or until the cabbage is nicely coloured. Add the garlic and stir fry for 20 seconds. Then add the shrimp and chilli flakes and stir fry until the shrimp is just cooked.
Add the noodles, remaining soy sauce, remained nag sugar and oyster sauce. Stir fry for another half minute until sauce has thickened. Toss through green onion and serve!
