asparagus soup

http://vietnamesedishrecipes.blogspot.com/2014/02/asparagus-soup.html

1 egg
2 tbsp. cornstarch
¼ c. water
2 10¾-oz. cans (about 3 c.) chicken broth
½ lb. fresh asparagus, cut into bite-sized pieces, or 1 10-oz. package frozen chopped asparagus, thawed
1 whole chicken breast, skinned, boned, and cut into bite-sized pieces*
2 tsp. fish sauce

*For a dressier holiday dish, substitute 8 ounces of cooked crab meat for the chicken in this recipe.

METHOD
Beat egg in a small bowl. Set aside.
In another small bowl, mix cornstarch and water to make a paste. Set aside.
In a large saucepan, bring broth to a boil over high heat. Add asparagus and reduce heat to medium. Cover and cook for 3 minutes, or until tender but still crisp.
Add chicken. Cook for 3 to 4 minutes, or until chicken and asparagus are thoroughly cooked.
Add fish sauce and cornstarch paste. (If cornstarch has started to separate from the water, stir well before adding.) Stir well for about 1 to 2 minutes, or until soup starts to thicken.
Add beaten egg a little at a time, stirring constantly. Cook for 30 seconds.
Serve hot over rice, or in individual soup bowls with rice on the side.

kimchi ramen

http://www.happyolks.com/kimchi-ramen/

Traditional Kimchi recipe from Food & Wine
2 cups ramen or soba noodles
1/2 cup sliced green onion
1 poached egg
2 cups quick broth
– 4 cups water
– 1 onion
– 1/2 apple, sliced
– 3 lemon slices
– 1/4 cup sliced shallots
– 5 garlic cloves
– 1? nub ginger
– 1/2 cup kimchi
– 3 tbsp miso paste

For the broth, mix together all ingredients (save for the miso) and simmer for 30 minutes. Mix in miso after 30 minutes and remove from heat. While the broth simmers, cook the noodles, slice the green onions, and poach an egg with your method of preference.

Combine Noodles, 1 heaping cup of kimchi, 1/2 cup green onions and pour over 2 cups of broth and top with egg.

 

make your own ramen

Cook the noodles in your favorite store-bought chicken or veggie broth (or better yet, homemade stock) as the package directs.

Add with some of these fresh and fabulous add-ins.

Quick-Cooking Veggies: shredded carrots, spinach, frozen peas, frozen corn, shredded cabbage, sliced mushrooms, beansprouts, canned bamboo shoots (rinsed and drained), thinly sliced chili peppers

Leftover/Pre-Cooked/Quick-Cooking Proteins: cubed tofu, cooked slices of pork, shredded rotisserie chicken, cleaned shrimp, egg (crack it right into the simmer broth as the noodles cook)

Easy Stir-ins to Amp up Flavor (season to taste): Miso paste, wasabi paste, Asian hot sauce (such as sriracha or chili-garlic sauce), sliced scallions, grated fresh ginger/ground ginger, soy sauce, toasted sesame oil, togarashi (Japanese seasoning mix), cilantro, kimchi, Thai curry paste, unsweetened coconut milk

Try one of these tasty combos:
1. Carrots + scallions + rotisserie chicken + kimchi
2. Tofu + spinach + mushrooms + soy sauce
3. Thinly sliced Serrano chilis+ lime juice + fish sauce + unsweetened coconut milk + Thai red or green curry paste + cilantro
4. Cooked pork + canned bamboo shoots + togarashi + wasabi paste + grated ginger
5. Miso paste + sesame oil + bean sprouts + spinach + egg
6. Poached egg + sesame oil + shredded cabbage + frozen corn + ground ginger + Sriracha

Sherry Rujikarn

http://shine.yahoo.com/shine-food/forget-overpriced-takeout-8212-own-ramen-dinner-130100657.html

vegetarian pho

apict2014-01-22_10-43-46-AM

Broth:
6 cups vegetable broth
3 large shallots/onions, sliced (1 cup)
½ cup dried shiitake mushrooms
10 cloves garlic, peeled and crushed
3 Tbs. soy sauce
12 ¼-inch-thick coins fresh ginger
1 Tbs. brown sugar
1 Tbs. rice wine vinegar
in a bag:
1 tsp. ground black pepper
2 cinnamon sticks
2 star anise
5-6 fresh basil stems, leaves reserved for soup
5-6 cilantro stems, leaves reserved for soup

Pho:
1 8-oz. pkg. rice noodles, optional
1 8-oz. pkg. firm tofu, thinly sliced
2 cups sprouts
2 cups watercress/bok choy
4 green onions, sliced (½ cup)
¼ cup chopped cilantro
1 cup fresh basil leaves
1 lime, cut into wedges, optional

1. To make Broth: Place all ingredients in large pot with 8 cups water. Cover, and bring to a boil. Reduce heat to medium-low, and simmer, covered, 1 hour. Strain broth, and return to pot. Discard solids.

2. To make Pho: Cook rice noodles according to package directions. Drain, and rinse under cold water. Divide among 6 large soup bowls. Ladle Broth over noodles, and top with tofu, sprouts, watercress, and green onions. Serve cilantro, basil, and lime wedges on the side to be stirred into soup.

mulligatawny

this recipe http://urbansimplicity.net/2013/06/29/mulligatawny with my mods

olive oil
1 large onion, diced
3 ribs celery, diced
2 carrots, diced
1 red bell pepper, diced
garlic cloves, minced
ginger, minced
1 tablespoon curry powder
1 teaspoon cumin
1 teaspoon black pepper
2 teaspoons salt
1 teaspoon crushed hot pepper
1 apple, diced
4 cups chicken broth
3 cups diced, cooked chicken
1/2 cup cooked white rice

Heat oil in pot, add the onion, celery, carrot, and red bell pepper.
Sauté over medium heat until translucent.
Add the garlic and ginger, sauté 2 minutes.
Stir in the curry, cumin, pepper, salt, and hot pepper, sauté 2 minutes.
Add the apple, stir in the chicken broth and chicken. Stir in the rice.
Simmer for 20 minutes.

beef nilaga/pochero

2 lbs. beef short ribs/shanks
4-6 potatoes
1 bundle Pechay (Bok choy)
1 small cabbage, quartered
2-3 onions, quartered
1 head garlic, chopped
4 tablespoons of patis (fish sauce) or  2 tbsps salt
3 tablespoons of cooking oil
10 peppercorns or 2 tsps.
8 cups water
Salt and pepper to taste

optional:
3 tomatoes, quartered
1 can whole corn and its water
sweet plantain
string beans
chorizo

Sauté the garlic and onions (and tomatoes) in oil.
Add water, beef, peppercorns and patis.
Bring to a boil then simmer for 1 hour or until beef is tender.

Add the potatoes. Continue to simmer until potatoes are cooked.
Add the cabbage, pechay (and corn, plantain, string beans and chorizo).
Simmer for 10 minutes more or until veggies are cooked. Add salt and pepper to taste.