This recipe is so perfect for rainy Spring days! Chicken noodle soup is one of my favorites and I love trying different versions of the classic. This soup is filled with veggies, vermicelli noodles and herbs. The fresh ingredients give the recipe a lighter effect which is great for the current season. The broth is simple and clean, seasoned with cilantro, parsley and lime juice. While I’m used to the thicker egg noodles in chicken noodle, I really liked the thin vermicelli noodles too. You can make the soup easily with just 4 drumsticks but I chose to make the stock and soup out of the whole chicken. I like the mixture of white and dark meat in the soup; plus the whole bird flavors the stock nicely. I can see this becoming a regular meal on colder days!
This stew is a great combination of Fall and middle eastern flavors. The recipe brings together shredded chicken, butternut squash, chickpeas, Bulgur wheat, preserved lemons and savory spices. This combination makes a great dinner on a cold night. Butternut squash has been a favorite of mine for a while and once again it didn’t disappoint! Another favorite ingredient of mine is preserved lemon which flavored the stew very nicely. The bulgur, chickpeas and chicken made the stew extra hearty and delicious! I topped the stew with a little yogurt and lemons slices for garnish.
Just a disclaimer to twenty somethings: this is not your college ramen experience! Korea has its own version of Japanese Ramen and you can eat it with all sorts of different toppings. I loaded the soup with a hard boiled egg, peas, green onions, sauteed mushrooms, cilantro and of course kimchi. Korea has had a long love affair with kimchi and I have had my own mini infatuation going on here in California for a while now. The kimchi spices mixes in with the broth and blanches a bit in the hot soup. I used the ‘Hakubaku’ brand of ramen noodles which had a really nice consistency and thickness. I wouldn’t recommend using the ‘top ramen’ noodles but it would probably do in a pinch if you can’t find the hakubaku brand in stores. I really liked how all the condiments mixed together with the noodles and broth. It was definitely the best ramen I have ever eaten!
It probably seems crazy to most Americans to down a hot bowl of soup right now. This soup makes more sense to me because temperatures on the central coast just haven’t risen much at all. Next time it hits lower temperatures this soup would be perfect to enjoy on a cooler day. Better yet, you could wait until late summer or Fall when the squash actually comes into season. If you are craving roasted butternut squash like me, there’s no time like the present for a good soup.
I chose to make this soup with a few of the great flavors from Thai cooking–coconut milk, red chili paste, and a mixture of fragrant spices. I roasted the butternut squash first in the oven and threw all the ingredients into a big soup pot to simmer. The soup had a lot of wonderful flavors. I loved the flavor of the roasted squash with the creamy coconut milk, spicy chilies, and thai spices. It was pretty simple to throw together and I couldn’t be more happy with how it turned out! I served it with a side of jasmine rice and ended up mixing a few tablespoons of the rice into the soup. It turned out to be a great combination!
Whenever I go to a Japanese restaurant I usually pick up a bowl of miso soup. I am a fan of soups of all kinds but this is one of my favorites and I’ve always thought about trying it at home. It turns out making miso is easy and the only trouble I ran into was finding a few of the ingredients. Luckily a local asian market carried the miso paste, seaweed and rice noodles. The other ingredients were easy to find at the grocery store. Making the soup was really easy and took less than 30 minutes to prepare. An important part of this recipe is not boiling the broth as it changes the flavor of the diluted miso. The result is a really great soup that is actually quite versatile–you can add tons of things and it would turn out great. Some examples could be cooked/shredded chicken, potatoes, carrots, bok choy, snap peas, spinach, etc.
Soups and curries are two of my favorite things and I knew I had to give this recipe a try. The flavors remind me a lot of Thai curries since the soup’s base is coconut milk. I used an Indian Garam Masala with Turmeric to give it a spicy, aromatic flavor. I toasted the spices with a few arbol chilies and ground them all together. The soup was really easy to make and all it really requires is a few hours for the ingredients to cook together. The result was a delicious and filling soup with nice coconut and curry flavors. The soup is surprisingly filling due to the rich broth and the high protein foods like chickpeas and lentils. I garnished a bowl with a drop of coconut milk, cilantro and sliced jalapeno. Plain yogurt would work great as a garnish as well. The soup goes well with rice, couscous, quinoa, or bread.
I have been trying to eat more “super foods” lately and one vegetable I never think to buy is kale. Kale reminds me a lot of spinach when it’s cooked so I thought a hearty Italian soup with kale would fit together nicely. This recipe is a peasant style soup with white beans, potatoes, veggies, and Italian bacon. I added a little red pepper flakes, fresh herbs, and lemon zest to brighten up the broth and the result was a really tasty, hearty stew! I decided to use chickpeas and cannellini beans but you can use any variety of white bean you like. The soup is garnished with Italian parsley and a few slices of parmigiano reggiano. I served the soup with a couple thick slices of Parmesan Potato Bread and the two together were delicious.
Pho is one of my favorite soups simply because the broth is so flavorful. A while ago I made Pho Ga which is the same soup only made with chicken. Then I went to a local Pho restaurant and the beef pho was just fantastic and I knew I had to try the beef version as well. The pho is seasoned with star anise, cinnamon stick, ginger, and cloves which gives the stock a fragrant and savory aroma. The most important part of making good stock is the beef. Charring the onion and ginger is an important first step for the stock as well and needs to be done over an open flame. I chose to make the stock with 4 pounds of beef neck bones with neck meat and the stock came out really well. Beefy and flavorful, it was one of my favorite stocks I have ever made! I chose some thinly sliced, good quality beef for the actual soup which cooks after pouring the boiling stock over the meat. My second favorite part (the first is the broth obviously) is all the great condiments that mix together in the broth! I chose cilantro, bean sprouts, jalapeno peppers, Thai basil, Hoisin sauce, and Sriracha for the condiments but you can pick and choose whatever you like. Making the stock takes time but it was well worth the effort as the soup turned out great!
Kare Udon, or Curry soup, is a Japanese noodle soup made with potatoes, carrots and curry roux. Curry roux is a form of instant curry which can be found in most supermarkets. The soup can be made with beef, chicken, pork, or tofu. So far I have made it with beef and tofu so I thought I would try it with chicken next. I really enjoyed this version and the curry flavors were great with the chicken.
This stew is a staple recipe for me as it is easy to put together and is healthy and flavorful. When I want something light and healthy this is one of my favorite go to recipes. I use the slow cooker and all it requires is chopping the veggies and throwing everything in the crock pot to cook for about 8 hours. All the veggies get nice and soft and the flavors of the curry marinate until the stew is bursting with good curry flavor. I served it with warm curried rolls and topped with yogurt.