Make your own “Instant soup”

I’m fully jumping on an Internet recipe bandwagon with this recipe, but it’s so yummy I’m happy to say “all aboard.”

As delicious as instant noodles, in a package or a cup, are I think we all know by now they’re really bad for us. They’re packed with fat and sodium and have no other nutritional benefits. I also love Pho and Ramen, but there aren’t any near my office! Making your own allows you to add a few extra veggies, which is always a good idea.

This recipe involves prepping everything in advance the only thing that needs ‘cooking’ is mushrooms, and then just adding hot water when it’s time to eat. This prevents the pre-cooked noodles from turning to mush.

All aboard the make your own instant soup bandwagon.

“Instant” miso soup with noodles

Makes 4 bowls

1/4 package of ‘pho’ noodles cooked (either in hot water for a couple minutes or soaked overnight)

1 cup frozen shelled edamame

2 cups mushrooms thinly sliced (use shitake if you can find them)

1 zucchini sliced like matchsticks (or just thinly sliced)

1 cup cilantro finely chopped

4 cups bean sprouts

1 lime cut in quarters

3 tablespoons ginger finely chopped

Cooked chicken/shrimp/beef/pork/tofu

Soup base

3 tsp red miso paste

3 tsp soya sauce

1 tsp sriracha (more or less to taste)

2 Tbsp (approx) chicken stock or water

1/4 tsp Chinese five spice powder

1 tsp sesame oil

-In a frying pan slowly heat 1 Tbsp of the ginger with canola oil. Add mushrooms and cook until lightly brown. Season with a splash of soya sauce and pepper.

-In a jar combine all the soup base ingredients and stir/shake until it’s a thick liquid.

-In a heat proof bowl or container combine 1/4 of the noodles, edamame, ginger, mushrooms, zucchini and whatever protein you’re using. Pour 1/4 of the soup base into the container.

-In a baggie or separate container put 1/4 of a lime, bean sprouts and cilantro.

-When lunchtime arrives, pour hot/boiling water into noodles. Stir well to combine the seasoning. Squeeze in the lime and top with cilantro and bean sprouts.

NOTE: If you can find Thai basil, substitute it for the cilantro, use a combination of the two…. If you can’t find pho noodles, use the rice stick noodles often used for pad thai over the rice vermicelli. The vermicelli doesn’t have much texture and isn’t great in a soup.

Super make ahead soup

When I was actually home in the late afternoon a couple weeks ago, I turned on the Food Network and there were actually cooking shows on. I was happy to watch and see if I could even get a bit of inspiration.

Then Rachael Ray made this Chicken Tortilla Soup, which is something I love but have never tried to make because I thought it was one of those super complicated Mexican recipes like Mole. But this recipe wasn’t overly complex, in fact, it was really easy. And, it was pretty darn awesome.

I really didn’t adapt this recipe. The only change I made is that once I removed the cooked chicken, I let the soup simmer another 20 minutes to thicken more and deepen the flavour.

The show she made it on focuses on make-ahead meals, and this soup was even better a couple days after I made it. I’m glad I stashed a couple servings in the freezer for later.

NICOLE NOTE: I prefer to share the recipes I’ve created on this blog, but sometimes I make a great recipe and want to share it. I also figure I’m saving you the trouble of trying out a crappy recipe. If I share it, it’s good.

Cozy chicken and dumplings

I’d been meaning to try this recipe for quite some time and finally got around to let it simmer away.
My lack of cooking mojo made me turn to my friends at Bon Appetit for Chicken and Dumplings with Mushrooms.
Of course, I made a couple small adjustments. I skipped the bacon, for no reason other than I didn’t feel it was needed. Also, about half way through the cooking process I added a tablespoon of dry Marsala wine for added depth of flavour.
Be sure to trim off any excess fat from the chicken, or you’ll have a lot of fat to skim. If you can make the stew portion ahead it will make skimming a lot easier.
I froze a few portions of soup without dumplings, so the dumplings didn’t turn to mush. The dumplings are so quick I can throw them together when it’s time for the leftovers.
I served this with sautéed Swiss Chard,the bitterness was a perfect match for the rich soup/stew.
I can’t take credit for creating this recipe, but you need to try it. It’s delicious, comforting and perfect for a chilly winter evening.