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It's Soup Season

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2 mins ago, Highlander1 said:

The Kimchi soup looks delicious, however, I thought I spotted tofu in it, sure enough , the recipe you posted calls for tofu. Do you think chicken might work cuz' I can't swallow tofu, like eating a wet sponge with no taste. If thats what I have to eat to achieve longevity in life, get my casket ready, I'll be the one with a pastrami sandwich tucked into the side rails of my final resting box.

Just leave it out and add whatever you like, chicken, pork, beef, shrimp 

" I did my worst, but I did it well "

 

 

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  • 4 weeks later...
On 11/18/2022 at 7:31 AM, FizzyFish said:

kimchi soup.

Kimchi soup   Kimchi-guk 김치국

 

Ingredients (for 2-3 servings)

  • 2 cups of chopped kimchi
  • 2 Tablespoons of hot pepper paste -- Gochujang
  • 1 teaspoon of sugar
  • 5 cups of water
  • 2 stalks of green onions, chopped
  • 1 package of tofu (14 ounces:396 grams), cut into bite sized cubes

Directions

 

Combine the kimchi, hot pepper paste, kimchi juice,  and sugar in a heavy bottomed pot.

 Add water and bring to a boil over high  heat and cook for 30 minutes.

 Add tofu and lower the heat to medium low. Cook for another 10 minutes.

  Add green onion and remove from the heat.

  Serve hot with rice and a few more side dishes if desired.

 

(I added some baby bok choi )

 

 

 

 

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Looks great ! This is one of my favorite Korean soups Spicey Pork Neck & Potato

 

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Flotation is Grooovey !!

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A lentil chicken sausage soup with carrots , celery, onions , spiced the way you like with some schicken thighs cooked in the soup , good thick crusted bread and a adult beverage or three on a cold night is just the doctor ordered … take off the sausage casing and break it up ….cook it all in one pot the way you like it … your not going to get left overs … lol lol lol 

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  • 3 weeks later...

Wild Rice Soup

Creamy Wild Rice Soup

Ingredients

  • 4 cups vegetable stock

  • 1 (8-ounce) package button mushrooms, trimmed and quartered/ add some shitakes too

  • ¾ cup uncooked wild rice, rinsed and drained

  • ½ cup thinly sliced leek (white part only)

  • 4 cloves garlic, minced

  • 1 cup chopped red bell pepper

  • ½ cup chopped carrot

  • ¼ teaspoon sea salt

  • ¼ cup almond flour

  • ¼ cup chickpea flour

  • 1 tablespoon snipped fresh thyme

  • 1 tablespoon white wine vinegar

  •  

  • Instructions

1.     Combine the stock, mushrooms, wild rice, leek, and garlic in a 5-quart Dutch oven or soup pot. Bring to a boil over high heat; reduce heat to medium-low. Cover and simmer for 45 to 50 minutes or until the rice is tender (kernels will start to pop open).

 

2.      Stir in the bell peppers, carrot, and salt. Cover and simmer for 8 minutes more.

 

  1. Combine the almond flour and chickpea flour in a small bowl; stir in ¼ cup water. Stir the mixture into the soup. Cook, stirring constantly, for 1 to 2 minutes or until thick and bubbly. Stir in up to ½ cup more water to reach the desired consistency.

 

4.      Stir in the thyme and vinegar.       

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" I did my worst, but I did it well "

 

 

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On 11/18/2022 at 7:31 AM, FizzyFish said:

kimchi soup.

Kimchi soup   Kimchi-guk 김치국

 

Ingredients (for 2-3 servings)

  • 2 cups of chopped kimchi
  • 2 Tablespoons of hot pepper paste -- Gochujang
  • 1 teaspoon of sugar
  • 5 cups of water
  • 2 stalks of green onions, chopped
  • 1 package of tofu (14 ounces:396 grams), cut into bite sized cubes

Directions

 

Combine the kimchi, hot pepper paste, kimchi juice,  and sugar in a heavy bottomed pot.

 Add water and bring to a boil over high  heat and cook for 30 minutes.

 Add tofu and lower the heat to medium low. Cook for another 10 minutes.

  Add green onion and remove from the heat.

  Serve hot with rice and a few more side dishes if desired.

 

(I added some baby bok choi )

 

Soup like this is also very good with seafood in it. Calamari, shrimp, mussels, clams and oysters. So good. 

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This is miso ramen I made recently. Picked up a pork belly from Costco. Take 1/3 of the belly and tie it up, sear then braise in a mix of Soy, sugar, sake, mirin and water. Remove pork and cool over night. Freeze remaining uncooked pork belly for later use. Take pork belly skin and make a strong stock, can throw in whatever veggies you want. While stock is cooking marinate soft boiled eggs in pork belly braising liquid. Season stock with miso paste and pork belly braising liquid. Serve ramen noodles with broth, a slice or two of the pork, one of the marinated eggs, and whatever else you like. 

IMG_2031.jpeg

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