Asian Pork Noodle Soup

So my kitchen organization and keeping items on hand in the freezer has really paid off! When, on Sunday, my chicken was unuseable, I had to readjust my weekly menu plan. Chicken Noodle Soup was on my list to use up the left over roasted chicken, so that had to be changed too. On Monday we ate the Cornflake Crusted Chicken Tenders. Tonight I pulled out some left over Roasted Pork Shoulder that was in the freezer.  When it comes to pork in soup, I just feel it should be with Asian flavors. So I decided to make it Asian Noodle Soup instead of Chicken Noodle Soup.

Some time ago I made an Asian pork soup soup, and regrettably I didn’t write the recipe down.  So I winged it tonight and took notes. This list of ingredients may sound long, but don’t get discouraged the soup comes together really fast! I would have liked to add cabbage to this soup too, so if you have it, shred some up and toss it in – it’s good!

2 carrots
2 stalks of celery
1/2 onion
1 clove garlic
1 teaspoon ground ginger
1 teaspoon sesame oil
1 teaspoon Sriracha
8 cups chicken broth
1/2 cup Kikkoman Noodle Soup Base
2 tablespoons soy sauce
2 cups cooked shredded pork shoulder
1 – package of ramen noodles
3 green onions, chopped
1/2 cup chopped cilantro

Dice celery, onions, carrots, and garlic. Cook this mixture on medium heat for about 10 minutes until the vegetables are soft. Stir often so the onions and garlic don’t burn.

Stir in the sesame oil, Sriracha, broth, soup base, and soy sauce. Bring the mixture to a rolling boil and let boil 5 minutes. Then add the noodles and cook 3 minutes or so.

Garnish with thinly sliced green onion and chopped cilantro.

Chicken Noodle Soup w/Homemade Noodles

There is something about the smell of onion, celery, and carrots cooking (“mirepoix”) that is comforting and soothing to the soul. The combination is used as the base for so many comfort foods like soups, stews and stocks. The combination is usually 50% onion and 25% each of carrots and celery.  Other vegetables and garlic can be used as well. In the culinary world there is a name for that but I will save you the details.  Even though we are still in 80 degree weather, I am feeling Fall in the air.  Last weekend was the last Farmer’s Market and that is when I really know Fall is coming. Fall is my favorite season, so my motivation is really kicking in. So far I have received a few requests for Fall friendly recipes, so I figured I should start now.  So here is the first Fall recipe of the season. Chicken noodle soup is a classic so why not start with that? 

1/2 white onion, diced
2 celery stalks, diced
2 carrot, diced
2T butter
1 spring thyme
2T Italian parsley, finely chopped (plus more for garnish)
1 clove garlic
4c chicken stock (I use “Better than Bullion” according to the jar plus 1 extra tsp, if I don’t have homemade chicken broth)
2 bullion cubes (use only if you use homemade chicken broth)
2c. cooked shredded chicken (rotisserie chicken works well or left over roasted chicken)
1c. Noodles (see recipe below)
1/4 c heavy cream

   

Make the noodles and lay out to dry a bit. I usually make the noodles an hour or so before.

Saute the mirepoix (celery, onion and carrots) onion is translucent. Add garlic until fragrant.  Add the thyme, bullion and broth.  Bring to a boil then simmer for 20 minutes.

Add the shredded chicken and noodles and simmer for 8 minutes. Add the heavy cream, stir and turn off the heat.

Top with with shredded parmesan cheese and roughly chopped Italian parsley. Serve with some yummy crusty artisan bread and salted butter.

NOODLES – this recipe makes enough for two batches of soup
2 c. flour
¾ t. salt
1 egg
1/2c. milk

Mix the flour and salt. Lightly beat the egg then make a well in the flour and pour the milk egg mixture in the middle. Gradually incorporate the flour into the milk mixture. You will have to use your hands to knead the dough at the end.

Roll out the dough on a floured surface into a large rectangle about a 1/4 inch thick. I find a pizza cutter works really well for this part, cut the dough into long skinny strips,then cut noodles to about an inch in length.

Zucchini and White Bean Soup

UPDATE: I put the rest of this soup in the blender and puree’d it and it was so much better!

After my casino food lunch with my friend I was feeling really yuck so I wanted some wholesome food. I made this soup and a salad and then sat down to watch Jamie Oliver’s Food Revolution and felt much better about my “real” food dinner!

This is a nice light flavored soup and I served it with a Wedge salad. I left this soup chunky but it would be really good as a puree too, topped with a toasted baguette slice for dipping.

White Bean and Zucchini Soup

1 T. each olive oil and butter
2 zucchinis, diced
1/2 white onion
2 cloves garlic
1 – 14oz can white beans, well drained
1 sprig thyme
2 sage leaves whole
2 1/2 cups chicken broth or vegetable broth
1/2 cup heavy cream
5 slices crispy chopped bacon
1 T. butter

Dice the onion and zucchini, and mince the garlic. Drain the beans in a colander and rinse.

Heat oil and butter in soup pot on medium-low. Add the onion and garlic and cook until the fragrant. Add the zucchini and continue to cook until zucchini is soft (keeping the heat on low won’t burn your onion or garlic but will cook the onion and zucchini through).

Next add the chicken or vegetable broth, sage leaves, and thyme sprig. Increase heat to medium high and bring to a boil. reduce heat and simmer for 10 minutes. Add the beans and heavy cream and bring back to a simmer and heat the soup through. Remove sage leaves and thyme sprig. Add pat of butter and stir until melted.

Serve in bowl and top with chopped bacon pieces.

Spinach and Tomato Stracciatella Soup (egg drop soup)

Spinach and Tomato Stracciatella Soup

I began with a recipe from Epicurious.com then altered it. This soup is the italian version of egg drop soup you get in Asian restaurants. Way different flavors than the Asian version. It’s very good…

I added some tomatoes and orecchiette pasta. My daughter requested noodle soup tonight and I wanted to get her to eat this soup so perfect opportunity. She is sick today too so we needed some vitamins to kick our immune systems into gear and this soup is filled with the goods…

2 cups water
3 cups chicken broth
1/2 tsp. salt 
1/4 tsp. black pepper
1 cup fresh torn spinach (or 10 oz pkg frozen spinach, not thawed)
1 oz grated parmesan cheese (1/2 cup for serving)
1/2 – 14oz can diced tomatoes
1/2 cup slightly undercooked orechiette pasta
2 large eggs, beaten
Croutons or garlic toasts

orechiette

Heat the water, broth, salt, and pepper in a sauce pan over moderate heat until hot.  Stir in spinanch, cheese, orechiette, and tomatoes.  Simmer and cover stirring occasionally, until the spinach is tender, about 8 minutes.

Sirring constantly, add beaten eggs in a slow stream.

Divide among bowls (serves 6) and top the soup with remaining cheese, toasts (or croutons) and serve.

My daughter ate the soup and even if she didn’t eat all of the spinach she ate the broth which has the good vitamins in it too! As usual I will make this again – I don’t post anything I wouldn’t make again! Another easy and healthy weeknight dinner. Seems that’s the theme of the week!

Potato Soup

I have not been feeling very well this week and I wanted the creamy potato soup with dumplings, that my mom used to make. It’s my grandma’s recipe and is creamy and buttery. SO super good. So I decided to make it tonight for dinner. It’s pretty simple and easy. I made it and I’m not feeling well so it must be easy!

Maybe tomorrow I’ll feel better….I hope so because it’s the weekend!  The last weekend of shopping before Christmas too and I still have some shopping to get done.

2 lbs. yukon gold potoatoes, diced into bitesize pieces
3 stalks of celery, chopped
3 large carrots sliced in coins
1 white onion
1/2 stick of butter
6 cups of water
1 1/2 c. milk (or half in half
1 sprig of thyme
2T. salt
1t. pepper
chives (for garnish)

Dumplings
In a bowl mix 2 eggs, little water (1/3 c.), 1/2 t. salt, pepper, wisk in 1/4c. flour until smooth. Keep adding flour little-by-little until thick, but still pourable. (little thicker than pancake batter consistency).

Melt butter in a large soup pot. Add onion and saute 2 minutes.

Add celery and carrots, saute about 5 minutes.

Add chopped potatoes, thyme sprig, salt and pepper and cover with water (about 6 cups of water).  Bring to a boil and simmer until tender.

Add milk , bring to a boil. Meanwhile mix dumpling batter.  Drop dumplings into soup with using a tablespoon. Dip the spoon in soup, then scoop a bitesized scoop of dumpling batter on the spoon and submerge dumpling into soup. Allow to boil 3 minutes.

Top with chopped chives.

Hopefully this weekend I will get to baking a couple recipes I want to try!