After rehydrating shiitake mushrooms for gyoza, I had a nice, earthy broth. I also had the stalks of the Chinese cabbage left over. From the broccoli stalk soup, I had the top of the broccoli. I also added carrot, corn, salt, pepper and savoury to make this soup, which I topped with a little parsley.
Tag Archives: soups
I’ve been making a lot of soups lately, because it’s a good way of getting vegetables when the weather is chilly and a salad sounds unpleasant. This one tastes more exciting than it looks.
For this soup, I first fried half an onion in a little oil, then added thyme, a few fennel seeds, some fresh ginger, and chopped vegetables: half a head of broccoli plus the entire broccoli stalk, 6 mini bok choy, and one carrot. I cooked the vegetables until they were all soft, adding water as needed. Once the vegetables were soft, I puréed them with a little water and added salt and black pepper to taste.
I topped it with oat cream.
I used this recipe, with some modifications. First, I fried the garlic instead of roasting it, in the same oil I later used for the tofu. Second, I used bok choy as the greens. Third, I used whole chillis which I later removed. Finally, I was unable to find mushroom broth, so I made my own. I took some black fungus and chestnut mushrooms and simmered them with black pepper, garlic, savory and a little tarragon. After some time I strained the broth and then continued with the recipe.
I made a broth with chicken stock, soy sauce, sesame oil, garlic and ginger. I boiled a carrot, chard/mangold stems and black fungus in it, then removed the garlic and ginger chunks. At this point I added the chard leaves, a small sweet pepper, and the noodles. I finished it with the juice reserved from the kimchi I used to make dumplings, a marinated egg, and green onion.
I’ve had a very similar fusion dish at a Japanese restaurant, but with bok choy and bean sprouts instead of chard and black fungus.
This kidney bean and butternut squash soup is perfect for autumn. I really appreciated the inclusion of cinnamon and cumin seeds. I chose to include the latter whole instead of crushed. I opted for fresh tomatoes instead of tinned ones, but had to use tinned corn instead of fresh. I used dried kidney beans which I soaked overnight and cooked before using. I used vegetable stock and skipped the pumpkin seeds.
The original recipe calls for topping the soup with feta. It’s quite tasty without feta; there is no reason this won’t work perfectly as a vegan recipe.
Even though I’m not normally a fan of dill, I liked it here. I used this recipe.