february is soup month at thekitchn and after reading a couple of their posts this morning i was inspired to make soup for lunch. actually i’ve been making soup pretty consistently for the last month or so for lunch, but today i decided to try something different. i was planning on making cream of broccoli, which is always a winner in this house, but chose to go asian instead. in fact i completely freestyled this recipe. basically i made a broth and then added a bunch of fresh ingredients that i hardly cooked. it was very satisfying.

cassie’s freestyled soup

combine mushroom broth (i like pacific foods’) and homemade chicken stock with a tiny piece of ginger (more if you actually like ginger, unlike me) and two smashed garlic cloves in a medium sauce pan. add soy sauce and sriracha to taste. i don’t salt my chicken stock so i added a fair amount of soy sauce. bring to boil and then simmer for at least 10 minutes. meanwhile thinly slice your veggies. i used carrots, snow peas, mushrooms, cabbage, and bean sprouts. drain your tofu, wrap in paper towels and place a large can on top of it to press excess moisture out. add carrots and mushrooms so they can soften and flavor the broth. cube the tofu and marinate in soy sauce. heat some peanut oil and cook the tofu. while you’re cooking the tofu bring your broth to a boil and add your noodles. i bought some fresh udon-like noodles that only needed to boil for three minutes. you could also cook them in water ahead of time. during the last minute of the noodles cooking add the snow peas and cabbage to the pan. divide the tofu and bean sprouts between the soup bowls. ladle the soup over the tofu and bean sprouts and you’re done!

what i love about this soup is how adaptable it is. you could put almost any veggie or meat in there. it would also be good with wontons in it… yum!


another soup i recently made was Winter Minestrone from Gourmet. it was very tasty! the recipe makes a lot of soup. we had it for lunch twice and i have two containers of it in the freezer. both of these soups are full of vegetables, so they’re an easy way to keep up on the mountains of vegetables i’m trying to eat everyday. and eating your soup with a homemade buttermilk biscuit always makes everything better.


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