Vegetarian ramen

Serves 2-3

Ingredients 

5 g (~¼ oz) kombu

8 g (~1/3 oz) dried shiitake mushrooms

2-3 g dried porcini mushrooms

1 cup water

4 scallions

2 Tbsp veg oil
1 2"-piece ginger, peeled, thinly sliced into matchsticks
2 Tbsp. tomato paste

1 Tbsp white miso

3 Tbsp. unsalted butter, cut into pieces

1 Tbsp low sodium soy sauce

2 Tbsp toasted sesame oil

8 oz shiitake mushrooms, stemmed, cleaned, and sliced thinly

1 carrot, peeled and cut into matchsticks

 
2-3 baby bok choy (about 12 oz. total), quartered lengthwise and cleaned
~10-oz fresh ramen noodles.  (Note:  Fresh or frozen ramen noodles can be found at Asian markets and some grocery stores. I like Sun Noodle brand.) 

Chili-crisp or chili-oil

Jammy soft-boiled eggs (peeled and halved), shredded toasted nori sheets, and/or cilantro (for topping; optional)


Instructions

Place kombu and dried mushrooms in a saucepan with the 1 cup water and set over medium heat, slowly bringing water to a slow simmer.  Remove from the heat, cover, and let it sit for 30 min+, then remove and discard the kombu

Trim dark green parts from scallions and thinly slice; set aside for serving. Coarsely chop white and pale green parts. Heat 2 Tbsp oil in pot over medium-high. Cook chopped scallions and ginger, stirring often, until scallions are charred in spots, about 4 minutes. Add tomato paste and cook, stirring occasionally, until it begins to stick to the bottom of pot and darkens slightly, about 2 minutes. Add the mushroom/water mixture from above along with the miso, then stir in 4 cups cold water. Bring to a boil, then remove from heat and let sit about 10 minutes. 

Using a slotted spoon, transfer solids to a blender. Add a ladleful or 2 of broth to blender and purée until smooth. Stir purée back into broth in pot and bring to a simmer over medium heat. Add butter a piece at a time, whisking to combine after each addition before adding more. Add soy sauce then taste and adjust seasonings if needed.  Cover and keep warm.

Heat oil in Dutch oven until just smoking.  Add mushrooms and cook until lightly browned and tender, 5+ minutes. Add carrots, saute for a few minutes, then whisk in broth from above, cover and keep warm over a very low flame.

Meanwhile, bring a large pot of water to a boil. Add bok choy and cook until bright green and tender, about 2 minutes. Using a slotted spoon, transfer bok choy to a plate. Return water to a boil and cook noodles according to package directions. Drain and divide among bowls. 

To serve, ladle broth over noodles, then top with bok choy, dark green scallion tops, and chili-crisp. Add eggs, nori, and cilantro if desired. 

Garlicky chicken and rice soup

 2 medium shallots, minced
5 med cloves garlic, minced or pressed
1/4 tsp dried thyme or herbes de Provence
1 Tbsp tomato paste
6+ cups chicken or veg broth
1 bay leaf
1 Tbsp white miso
~12 oz boneless skinless chicken breast
½ cup + 2 Tbsp long grain rice, rinsed
3 large carrots, peeled and cut 1/4 inch thick
8 medium Brussels sprouts, trimmed and cut in half
1/2 cup frozen peas

Season chicken breast on both sides with salt and pepper and let sit for 15 min. Heat 1 Tbsp oil in a medium pot over med heat until shimmering. Place chicken breasts in pot and cook until browned and breasts release from the pot. Flip breasts, brown the other side, then remove breasts to a plate.

Add another Tbsp oil, heat, and add shallot and garlic. Heat, stirring occasionally until shallot and garlic are softened. Stir in the thyme and tomato paste and cook until fragrant, about 30 sec.

Add the broth, bay leaf, and miso and bring to a simmer, scraping up any browned bits. Add the chicken, then cover and cook until chicken is cooked to 160 deg F.   Remove chicken to a cutting board and let rest until cool enough to shred

 Stir in the Brussels sprouts and let simmer for 5 in then add the rice and carrots and simmer, cooking until the rice and all veggies are tender, 12-15 min. Meanwhile, shred the chicken breasts. When the veggies and rice are tender, stir in the chicken and peas and let sit off heat until warmed through, a couple of minutes. Taste and adjust seasonings with salt and pepper to taste. Serve with saltine crackers.

Mixed Vegetable and Farro Soup

 

Ingredients

3 tablespoons extra-virgin olive oil

2 celery ribs, thinly sliced

1 medium onion, thinly sliced

1 medium leek, white and pale green parts only, cleaned well and thinly sliced

1 cup farro

1 tablespoon tomato paste

2 quarts chicken or vegetable broth

One 15-ounce can borlotti (aka cranberry or roman) or pinto beans, drained and rinsed

3 large carrots, halved lengthwise and sliced crosswise 1/4 inch thick

1 1/2 cups frozen peas

Salt and freshly ground black pepper

2 tablespoons thinly sliced basil

Directions

In an enameled cast-iron casserole or other heavy pot heat the oil.  Add the celery, onion and leek, stir well, cover,  and cook over medium heat, stirring occasionally, until softened, 5 minutes. Add the farro and tomato paste and cook, stirring, until the grains are coated and shiny, 30 seconds. Add 1 quart of the broth and bring to a boil.  Simmer over low heat for 15 minutes. Add the carrots and the remaining 1 quart of broth. Cover and cook over low heat until the carrots and the farro are tender, another 15+ minutes. Add the peas and beans, cover and cook until warmed, 5 minutes.   Taste and adjust the seasoning with salt and pepper if necessary, top with the basil and serve crusty bread.

Vegetable and Farro soup

Vegan if Vegetable broth used (and no pancetta!)

30-Minute Black Bean Soup

INGREDIENTS

1 tablespoon vegetable oil
2 green bell peppers, stems and seeds discarded, medium dice
1 large onion, mediuim dice
2 cloves garlic, smashed and chopped
1 jalapeño or serrano pepper, stems and seeds discarded, medium chopped
1 teaspoon ground cumin
1/2 teaspoon dried chili flakes
1 chipotle chili packed in adobo, finely chopped, plus 1 tablespoon adobo sauce from can (optional)
1 quart homemade or low-sodium canned chicken broth
2 (15-ounce) cans black beans, with liquid
2 (15-ounce) cans black beans, drained and rinsed
2 bay leaves
Kosher salt

To serve (all optional):
Roughly chopped cilantro leaves
Mexican-style sour cream (non-dairy if vegan)
Diced avocado
Diced red onion

DIRECTIONS

1.  Heat vegetable oil in a large saucepan over medium-high heat until shimmering. Add peppers and onions and cook, stirring frequently, until softened but not browned, about 5 minutes. Add garlic, jalapeño, cumin, and dried chili flakes and cook, stirring constantly until fragrant, about 1 minute. Add chipotle and adobo sauce (if using) and stir to combine. Add chicken broth, 2 cans of beans and their liquid, and bay leaves. Increase heat to high, and bring to a boil. Reduce to a bare simmer, cover and cook for 15 minutes.

2.  Discard the bay leaves. Use a hand blender to puree the soup until desired consistency is reached. Add the two cans of beans that have been drained and rinsed to the soup and stir to combine. Season to taste with salt.

3.  Ladle soup into individual serving bowls and serve immediately with cilantro leaves, sour cream, diced avocado, and diced red onion (as desired).

http://www.seriouseats.com/recipes/2012/01/30-minute-black-bean-soup-recipe.html

15-minute Creamy Tomato Soup (Vegan)

Serves makes 2 1/2 quarts, serving 4 to 6, active time 15 minutes, total time 15 minutes

Ingredients

1/2 cup extra-virgin olive oil, divided

2 cloves garlic, grated on a microplane grater

1 small onion, finely sliced (about 1 cup)

1 teaspoon dried oregano

1/2 teaspoon red pepper flakes

2 slices white bread, crusts removed, torn into rough 1/2-inch pieces

2 (28-ounce) cans whole peeled tomatoes packed in juice

Kosher salt and freshly ground black pepper

Minced chives, basil, or parsley as garnish

Toasted bread or grilled cheese for serving

Procedures

Heat 2 tablespoons olive oil in a large saucepan over medium high heat until shimmering. Add garlic, onions, oregano, and red pepper flakes. Cook, stirring frequently until onions are softened but not browned, about 4 minutes. Add bread and tomatoes. Roughly mash tomatoes with a whisk or a potato masher. Add 2 cups water. Bring to a boil over high heat, then reduce to a simmer. Cook for 5 minutes.

Transfer half of soup to the jar of a blender. Blend soup, starting at low speed and gradually increasing to high (be careful starting up, it can shoot out the top of the blender—open the vent and hold a kitchen towel over the lid to prevent blowout). With blender running on high, gradually trickle in half of remaining olive oil. Season soup to taste with salt and pepper. Transfer to a large bowl and repeat with remaining half of soup and olive oil. Ladle into individual serving bowls, top with minced herbs, drizzle with more olive oil, and serve with toast or grilled cheese.

Printed from http://www.seriouseats.com/recipes/2012/02/15-minute-creamy-tomato-soup-vegan-recipe.html

Posted by J. Kenji López-Alt, February 10, 2012

Notes:

any bread would work, though some would be harder to break down than others. I actually made a batch with some rustic italian sourdough-ish bread and it was great.

An immersion blender would work, but don't expect the same level of creaminess (It'll still taste great). Just start the blender, and slowly drizzle the olive oil into the region of the vortex.

Potato Leek Soup

5-6 cups vegetable broth or chicken broth
~3 lb red potatoes, peeled and cut into small (1/2”) chunks
¼ tsp dried thyme
2 bay leaves
salt and ground pepper
4 Tbsp olive oil or margarine or butter
3 large leeks
2 garlic cloves, minced

1. Trim and discard the roots and the dark green leaves of the leeks. Slice the trimmed leeks in half (lengthwise), then cut it into ¼ inch pieces. Rinse the cut leeks thoroughly to remove all dirt and sand.

2. Heat the oil (or butter) in a large pot over medium high heat. Stir in the leeks, garlic, and ¼ tsp salt. Cover and cook over medium heat (with occasional stirring) until the leeks are very soft and wilted (at least 10 minutes, but longer is OK)

3. Meanwhile, bring the 5 cups of broth, potatoes, thyme, bay leaves, and ½ tsp salt to boil, covered, in a large saucepan. Reduce heat to simmer and continue to cook until the potatoes are tender when poked with a fork.

4. Remove the bay leaves, then transfer ~1/2 of the cooked potatoes along with ~1/2 of the broth to the pot with the leeks. Mash the potatoes against the side of the pot with a large fork to thicken the soup to desired consistency (or use an immersion blender to get a very smooth soup). Add the rest of the broth and potatoes to the pot and bring the soup to a simmer. Add more broth if a thinner soup is desired. Season with salt and pepper to taste and serve

Low-Fat New England Clam Chowder

Our tasters preferred the fluffy texture of russet potatoes in this chowder. While both instant potato flakes and potato buds will work here, avoid potato granules, which have a slightly metallic taste.



Serves 6

2 slices bacon, chopped fine
1 onion, chopped fine
2 garlic cloves, minced
1/4 teaspoon dried thyme
1 pound russet potatoes, peeled and cut into 1/2-inch chunks
1/4 cup white wine
2 bay leaves
4 (6.5-ounce) cans chopped clams, drained and juices reserved
3/4 cup instant potato flakes (see note)
1 tablespoon cornstarch
1 (8-ounce) bottle clam juice
3/4 cup fat-free half-and-half
1 tablespoon chopped fresh parsley leaves
Salt and pepper




1. Cook bacon in Dutch oven over medium-low heat until browned, about 10 minutes. Add onion and cook until softened, about 10 minutes. Add garlic and thyme and cook until fragrant, about 30 seconds. Add potatoes, wine, bay leaves, and reserved canned clam juice; increase heat to medium and simmer until potatoes are tender, 10 to 12 minutes.


2. Whisk potato flakes, cornstarch, and bottled clam juice in bowl. Microwave until mixture is thickened and smooth, about 1 minute. Stir potato flake mixture into pot and simmer until thickened, about 3 minutes. Add half-and-half, parsley, and chopped clams to pot and cook until heated through, about 2 minutes (do not let chowder boil or it will curdle). Discard bay leaves and season with salt and pepper. Serve.



STEP BY STEP: Chowder Power

FAT-FREE HALF-AND-HALF: For rich flavor and velvety consistency without all the fat, we substituted fat-free half-and-half (which is made from fat-free milk, corn syrup, and thickeners) for the heavy cream.

POTATO FLAKES: Potato flakes thicken this chowder and lend a hearty potato flavor. Microwaving them with a little clam juice ensures that the flakes are fully dissolved in the chowder.
CORNSTARCH: Just 1 tablespoon of cornstarch lent the soup an especially silky and smooth consistency.

SOUPE AU PISTOU

Recipe adapted from The Magic of Provence: Pleasures of Southern France, by Yvone Lenard

1 tbs olive oil
1 cup diced carrots
1 cup sliced celery
1 leek, thinly sliced
1 onion, diced
1 potato, diced (pick a potato with a thin skin, not a baking potato)
4 garlic cloves, minced
1 15 oz can red kidney beans (or equivalent amount of dried and cooked beans)
1 15 oz can white canelli beans (or equivalent amount of dried and cooked beans)
2 quarts chicken broth (or vegetable broth), more or less as needed
Salt, pepper, to taste
1/2 cup chopped spinach if frozen; 1 cup spinach if fresh
1 cup green beans cut into 1-inch pieces (fresh or frozen, not canned)
1/2 cup small elbow macaroni
1 cup basil pesto, either store-bought or homemade (see note)

Sauté the carrots, celery, leek, onion, and potato in olive oil until soft (10-15 mins). Add garlic and sauté a little more (5 mins). Add the stock and beans and stir well. Bring to a boil and simmer on low heat until vegetables are softened. Add macaroni, 10 minutes before serving and bring to a boil until the pasta is cooked through. Add the spinach, and green beans, stir and let sit 2-3 minutes until the spinach is wilted (if fresh) and the beans are warmed through. Serve hot, dropping a spoonful of pistou (pesto) into each bowl.

Note about pesto: part of what I think makes this soup outstanding is the homemade pesto I make and freeze each summer. If you don’t happen to have homemade pesto at hand, you can use a commercial brand. My advice to you, however, is to run it through a blender or food processor first. Some commercial brands are a bit more rustic, and the larger pieces of basil will float on the surface of the soup. Breaking it down a bit helps the flavor and texture.

Egg Noodles With Soy Broth

Once you’ve made this once, you’ll probably want to take it to a showier place. Cook thinly sliced shallot, ginger or garlic in a little peanut oil before adding the water for the “broth,” or add sliced celery, bean sprouts, snow peas or sliced carrots to it. Switch to rice noodles, soba, ordinary dried pasta or mung bean threads if you like. Crank up the heat a bit under the broth and warm or cook sliced (or leftover) chicken, pork, beef, Chinese sausage, shrimp, tofu or egg in it. Garnishes are obvious: scallions, cilantro, toasted sesame seeds or chopped peanuts come to mind.



March 25, 2009

By MARK BITTMAN
Time: 20 minutes


Salt

1/3 cup soy sauce, more to taste
1/3 cup ketchup or 3 tablespoons tomato paste and a pinch of sugar
1 tablespoon rice wine vinegar, more to taste
A few drops dark sesame oil (optional)
A squirt of sriracha or other sauce, or a dried red chili to taste (optional)
1 pound egg noodles, preferably fresh.



1. Bring a large pot of water to a boil and salt it. In a smaller pot, bring 6 cups of water to a boil; once boiling, reduce heat so water bubbles gently.

2. To the smaller pot add soy sauce, ketchup, vinegar, sesame oil if using and sriracha or chili, along with a pinch of salt. Stir and let simmer.

3. Add egg noodles to large pot; fresh noodles will be ready in just a couple of minutes; dried will take longer. When tender but not mushy, drain. Taste broth and add more soy, salt, vinegar or heat as you like. Divide noodles into bowls and pour hot broth over all.

Yield: 4 servings.

SOUTHWESTERN TURKEY AND BLACK BEAN SOUP

4 servings

2 - 15 to 16 ounce can black beans, rinsed, drained
3 cups (or more) Basic Turkey Stock (see recipe) or canned low salt chicken broth
1 tablespoon olive oil
2 cups chopped onions
1 cup diced red bell pepper
2 garlic cloves, minced
2 teaspoons ground cumin
1/2 cup drained canned diced tomatoes
1 cup diced cooked turkey
1 tablespoon minced seeded jalapeno chili


Puree 2 cups black beans and 1 cup turkey stock in processor. Set aside.

Heat oil in large Dutch oven over low heat. Add onions and bell pepper; saute until onions are golden, about 10 minutes. Add garlic and cumin and stir 1 minute. Add tomatoes, bean mixture and remaining whole blackbeans. Gradually add 2 cups stock and bring to boil. Reduce heat and simmer until vegetables are very tender and soup is slightly thickened,about 20 minutes. Thin soup with more stock, if desired. Add turkey and jalapeno and simmer just until heated through.

Season with salt and pepper.

Bon Appetit November 1994

Rhode Island Clear-Broth Quahog Chowder

Serves 6 to 8

As with fried chicken or barbecue in the South, the finer points of making clear-broth quahog chowder inspire intense debate among Rhode Islanders. The question of whether it's best to chop, mince, or grind the quahog can prompt arguments so impassioned, a full-blown melee complete with quahogs pinging off foreheads isn't out of the question. Purists insist salt pork is the only acceptable fat. Others thwart tradition and use vegetable oil, bacon, or butter. Varying opinions about the proper size of potato cubes abound. A dash or two of Worcestershire sauce is hailed by some, disdained by others. And in certain quarters, the mere mention of fresh herbs can trigger a level of scorn usually reserved for Yankees fans in this decidedly Red Sox-obsessed state. You decide. — Laurie Jones

Ingredients
10 to 12 quahogs in the shell
1/4 pound salt pork, cut into ½-inch dice
1/2 cup onions, cut into ¼-inch dice
3 pounds all-purpose potatoes, peeled and cut into 1/2-inch to 3/4-inch dice
1/2 teaspoon white pepper
1 teaspoon Worcestershire sauce

Method

1. Scrub the quahogs and rinse clean under cold running water. Discard any that aren't tightly closed. Put the quahogs in a stockpot and cover with 6 cups of cool water. Bring to a simmer over medium- to medium-high heat. Cover the pot and cook just until the quahogs open, about 8 to 10 minutes. Don't overcook. Immediately remove the quahogs from the pot.

2. When cool enough to touch, remove the cooked quahog meat from the shells and chop it into 1/8-inch dice. Set aside.

3. Cover the stockpot and place over low heat to keep the broth-infused water warm while you prepare the remaining ingredients.

4. In a skillet, cook the salt pork over medium heat until the fat renders and the meat is browned and crisp. Remove and set aside. Add the onions to the skillet and sauté until they're translucent but not colored.

5. When the onions are cooked, scrape them, along with any brown bits stuck to the skillet, into the clam broth. If necessary, deglaze the frying pan with a ladle of broth and then pour the liquid back into the stockpot.

6. Bring the broth to a gentle boil over medium-high heat and add the potatoes. Cover and cook, stirring occasionally, until tender, about 10 to 15 minutes. Stir in the salt pork. Season with the pepper and the Worcestershire sauce.

7. Add the cooked quahogs and heat through for a minute. Taste and correct seasonings. Serve immediately. Or, if you prefer, let cool, cover, and refrigerate. Reheat the next day.


adapted from The Providence and Rhode Island Cookbook:Big Recipes from the Smallest State(The Globe Pequot Press, 2006) by Linda Beaulieu