- 4 garlic cloves, thinly sliced
- ¼ cup plus 2 Tbsp. vegetable oil
- 1 Tbsp. black or white sesame seeds
- 1 Tbsp. gochugaru (coarse Korean red pepper powder) or 1½ tsp. crushed red pepper flakes
- Kosher salt
- 4 scallions
- 1 2″ piece ginger, peeled, thinly sliced
- 2 Tbsp. tomato paste
- 8 dried shiitake mushrooms
- 1 4×3″ piece dried kombu
- 3 Tbsp. unsalted butter, cut into pieces
- 1 Tbsp. low-sodium soy sauce
- 4 baby bok choy (about 12 oz. total), quartered lengthwise
- 4 5-oz. packages fresh ramen noodles
- Jammy eggs, toasted nori sheets, and/or cilantro (for serving; optional)
- Fresh ramen noodles can be found at Asian markets and some grocery stores. We like Sun Noodle brand.
- Cook garlic and ¼ cup oil in a medium pot over medium heat, stirring often, until garlic is beginning to turn golden, about 3 minutes. Stir in sesame seeds and cook, stirring occasionally, until garlic is golden brown and crisp, about 1 minute. Transfer mixture to a small bowl and stir in gochugaru; season with salt. Set garlic oil aside. Wipe out pot and set aside.
- Trim dark green parts from scallions and thinly slice; set aside for serving. Coarsely chop white and pale green parts. Heat remaining 2 Tbsp oil in reserved 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 mushrooms and kombu, then stir in 5 cups cold water. Bring to a boil, then remove from heat and let sit until mushrooms soften, about 10 minutes. Remove and discard kombu.
- 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. Stir in soy sauce; season with salt. Reduce heat to low and keep warm until ready to serve.
- 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 and reserved garlic oil. Top with eggs, nori, and cilantro if desired.
- 3 tablespoons canola or olive oil
- 4 garlic cloves, thinly sliced
- 2 large shallots, thinly sliced
- Kosher salt and ground black pepper
- 1 ½ pounds mixed mushrooms, such as maitake, oyster, cremini or shiitake, torn into bite-size pieces
- 1 to 2 fresh red or green chiles, such as Fresno, thinly sliced (or 3/4 teaspoon red-pepper flakes)
- ½ cup low-sodium soy sauce, plus more to taste
- ¼ cup unseasoned rice wine vinegar, plus more to taste
- 8 to 10 ounces noodles, such as udon, soba, rice or spaghetti
- 2 cups herbs (tender leaves and stems), such as cilantro, mint, chives, parsley or a mix, for serving
- Sesame seeds, sesame oil or both, for serving (optional)
- Heat oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add garlic and shallots, and season with salt and pepper. Cook, stirring occasionally, until shallots start to turn a nice golden brown, 3 to 4 minutes. Add mushrooms and half the chile, and season with salt and pepper.
- Cook, stirring occasionally, until the mushrooms have softened, released much of their water and turned a deep golden brown, 10 to 15 minutes. (A browned mushroom will have infinitely more flavor than an unbrowned mushroom, because the water inside it evaporates and the flavor concentrates. So do not skip this step.)
- Add 1/2 cup soy sauce, 1/4 cup vinegar and 8 cups of water. Bring to a gentle simmer and season with salt and pepper. Continue to simmer until the flavors have melded and the broth tastes good enough to drink (you will be drinking it), 15 to 20 minutes. Season with more soy sauce and vinegar as you like.
- Meanwhile, cook the noodles in a large pot of salted boiling water until just al dente. (The timing will depend on the type and brand of noodles, so consult the package.) Add the noodles to the pot with the broth, and let them hang out in there for a minute or two to finish cooking and soak up all that flavor.
- To serve, use tongs to divide the noodles and mushrooms among bowls, then ladle the hot broth over the top. Serve with the remaining chile, the herbs and the sesame seeds and oil (if using) for people to dress their own bowls to their liking.
- 2 tablespoons extra virgin olive oil, divided
- 1 yellow onion, diced
- 4 cloves garlic, minced
- 1 tablespoon Italian seasoning blend
- 1/4 teaspoon red pepper flakes
- 7 baby yellow potatoes or 3 Russet potatoes, cut into bite-sized pieces
- 32 oz. vegetable stock
- 1 bunch kale, de-stemmed and torn into pieces
- 1 can coconut milk
- 1 tablespoon flour
- 2 vegan Italian sausages (I use Field Roast) or 1 can chickpeas
- salt and pepper, to taste
- Parmesan (I used Follow Your Heart brand) or nutritional yeast
- Add olive oil to a large pot over medium heat. Saute until softened. Add garlic, Italian seasoning, and red pepper flakes and saute another minute, taking care not to burn the garlic. Add the potatoes and vegetable stock. Bring to a simmer and cook until potatoes are tender, about 15 minutes.
- While the potatoes cook, brown the sausages, if using. Cut the sausages into bite sized pieces and saute in the remaining tablespoon of oil in a frying pan until browned, about 5 minutes. Set aside.
- Once the potatoes are tender, add the kale to the pot and stir in until wilted. It will look like a lot of kale at first but really cooks down. Stir in the coconut milk and whisk in the flour until there are no clumps. Add the sausages to the soup, or drain the chickpeas and add them. Simmer all the ingredients together just until they are all warmed through. Taste and adjust seasonings if desired. Serve right away and sprinkle with Parmesan or nutritional yeast.
2 pounds savoy cabbage (or green, red)
1/2 cup chopped onion
1/2 cup extra virgin olive oil
1 tablespoon chopped garlic
salt & black pepper (ground fresh from the mill)
1 tablespoon wine vinegar
3 cups veggie broth
1 cup veggie broth
2/3 cup rice (preferably Italian Arborio rice)
2 tablespoons butter
1/3 cup parmigiano reggiano cheese (freshly grated, plus more for serving)
- Detach and discard the first few outer leaves of the cabbage. The remaining head of leaves must be shredded very fine. If you are going to do it by hand, cut the leaves into fine shreds, slicing them off the whole head. Turn the head after you have sliced a section of it until gradually you expose the entire core, which must be discarded. If you want to use the food processor, cut the leaves off from the core in sections, discard the core and process the leaves through a shredding attachment.
- Put the onion and olive oil into a large sauté pan, and turn the heat on to medium. Cook and stir the onion until it becomes colored a deep gold, then add the garlic. When you have cooked the garlic until it becomes colored a very pale gold, add the shredded cabbage. Turn the cabbage over 2 or 3 times to coat it well, and cook it until it is wilted.
- Add salt, pepper, and the vinegar. Turn the cabbage over once completely, lower the heat to minimum, and cover the pan tightly. Cook for at least 1 1/2 hours, or until it is very tender, turning it from time to time. If while it is cooking, the liquid in the pan should become insufficient, add 2 tablespoons water as needed. When done, taste and correct for salt and pepper. Allow it to settle a few minutes off heat before serving. Note: The smothered cabbage can be prepared 2 or 3 days ahead of the soup, or served as a side dish from here. It also freezes well.
- Put the cabbage and broth into a soup pot, and turn on the heat to medium.
- When the broth comes to a boil, add the rice. Cook uncovered, adjusting the heat so that the soup bubbles at a slow, but steady boil, stirring from time to time until the rice is done. It must be tender, but firm to the bite, and should take around 20 minutes. If while the rice is cooking, you find the soup becoming too thick, add a ladelful of homemade broth. If you are not using homemade broth, just add water. Remember that when finished, the soup should be rather dense, but there should still be some liquid.
- When the rice is done, before turning off the heat, swirl in the butter and the grated Parmesan, stirring thoroughly. Taste and correct for salt, and add a few grindings of black pepper. Ladle the soup into individual bowls, and allow it to settle just a few minutes before serving. Serve with more grated Parmesan.
- 2 quarts vegetable broth use better than bullion no chicken
- 1 large onion quartered, char in foil on stove
- 4 inch piece fresh ginger
- 2 cinnamon sticks
- 4-6 whole star anise
- 4 whole cloves (1/8 tsp cloves)
- 8 oz. rice noodles
- 1 lb. extra firm tofu, drained, pressed and cut into 1/2 inch cubes (optional)
- 1 tbsp. vegetable oil
- 2 c. shiitake mushroom caps sliced
- 1 c. julienned carrots
- 1 c. broccoli florets
- lime wedges
- hoisin sauce
- sriracha sauce
- soy sauce
- jalapeño slices
- fresh cilantro
- fresh basil
- easy Pour vegetable broth into a large pot and place over high heat. Bring to a simmer.
- While broth heats up, place onion and ginger onto baking sheet and place under broiler. Cook until lightly charred on top, about 4 minutes, watching carefully to avoid burning. Rotate and cook until charred on opposite sides. Add onion and ginger to broth, along with cinnamon, star anise, cloves. Allow to simmer for at least 30 minutes, adding a bit of water if the mixture reduces too much.
- While broth simmers, cook noodles according to package directions. Drain into a colander and rinse with cold water.
- Mimi’s notes:
- Roast one whole onion, No tamari or soy sauce, Used no chicken base bouillon, parboiled all the vegetables separately with the broth. Roasted whole anise in pan along with cinnamon.
3-4 carrots, peeled and thinly sliced
2 large potatoes, cubed
1 lg onion, diced
1/2 head cabbage thinly sliced
2 cloves garlic, minced
6 veggie stock
1 tbsp olive oil
14-16 oz tomatoes
salt and pepper
Sautee veggies in olive, add all ingredients to instant pot. Cook for 20 min, let sit for 5 min then release pressure.
- 2 tablespoons olive oil
- 1 cup diced onion
- 1 cup diced carrots
- .5 cup diced celery
- 5 cloves garlic minced
- 16 ounces cans tomatoes
- 1 quart reduced-sodium vegetable broth
- 2 cups water
- 1.5 cups red lentils, rinsed
- 1 teaspoon ground cumin
- 1/2 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 2 cups fresh baby spinach, coarsely chopped
- 1 tablespoon red wine vinegar
- Select Browning/Sauté and add the olive oil to the pressure cooking pot. When the oil is hot, add the onion, carrots, and celery. Saut. for about 5 minutes until tender.
- Add the garlic and cook for 1 minute more. Stir in the tomatoes, vegetable broth, water, lentils, cumin, thyme, salt, and pepper. Lock the lid in place. Select High Pressure and 10 minutes cook time.
- When the cook time ends, turn off the pressure cooker. Let the pressure release naturally for 10 minutes and finish with a quick pressure release.
- When the valve drops, carefully remove the lid. Transfer 2 cups soup to a large bowl. Use an immersion blender to purée the soup in the pot until smooth. (You can also use a standard blender). Stir in the reserved soup, spinach, and red wine vinegar.
- Select Simmer/Sauté and cook for just a few minutes until the spinach wilts. Season with salt and pepper, if needed. Ladle the soup into bowls and serve with a swirl of heavy cream.
8 medium/large ears corn, husks and silks removed
1 tablespoon olive oil
1 tablespoon butter
1 large onion, preferably Spanish, chopped fine
2 medium cloves garlic, minced
1 to 2 jalapeño peppers, finely chopped
1 tablespoon mild chili powder or 1 teaspoon of a hotter one
3 tablespoons all-purpose flour
4 cups vegetable or chicken stock or broth
2 15-ounce cans small red or black beans, drained and rinsed (or one of each) (3 1/2 cups)
1 cup whole milk
Salt and freshly ground black pepper or cayenne to taste
1/2 to 1 cup (120 to 235 ml) heavy cream
- 1/4 cup mayonnaise
- 1/4 cup sour cream or Mexican crema
- 1/2 cup finely crumbled Cotija, feta or ricotta salata cheese, plus more for serving
- 1 lime, divided
- 1/4 cup finely chopped fresh cilantro
- Chili powder or a chili-lime seasoning such as Tajín
- Baked tortilla chips (optional)
Make the soup: With a sharp knife, cut kernels from 8 ears corn (you should have about 6 cups); transfer half to a bowl. Chop the other half into pulpy bits on a cutting board or blend them in a food processor until half-pureed. Add to bowl. Firmly scrape any pulp remaining on cobs with back of knife into bowl with corn, unless you’re me and had weirdly dry stalks, yielding no corn “milk.” Set corn aside.
In a large (5 quarts is ideal) heavy pot, heat olive oil and butter over medium. Add onion and cook until tender and beginning to brown at the edges, about 6 to 8 minutes. Add garlic, jalapeño and chili powder and cook together for 2 minutes more. Add flour and stir into onion-garlic mixture until it disappears. Stirring constantly, gradually add stock. Add beans, corn, and 1 cup milk and bring to a simmer. Simmer, stirring occasionally, for 10 to 13 minutes, until corn is tender. Add salt (I used about 1 tablespoon Diamond kosher salt total here) and freshly ground black pepper or cayenne to taste. Add cream to taste (we found 1/2 cup sufficient, but it will be less creamy than traditional) and cook for 3 minutes more.
To finish: Combine mayonnaise, sour cream or crema, cheese, and juice of half a lime in a bowl; stir to combine. Cut second half of lime into wedges.
Ladle soup into bowls and dollop in center with 1 tablespoon (or more to taste) of mayo-cheese mixture. Squeeze lime juice over to taste, sprinkle with chili powder and chopped cilantro and serve, baked tortilla chips on the side if you wish.
- 1/2 block (16 ounces / 450 g) extra firm tofu
- 2 tablespoons soy sauce (or tamari for a gluten-free alternative)
- 1 tablespoon maple syrup (or agave nectar)
- (3.5 ounces) 100 grams noodles (*Footnote 1)
- 1 tablespoon peanut oil (or vegetable oil)
- 6 cups vegetable broth (or homemade Detox Vegetable Broth)
- 2 cups (1/2 pound) mushrooms, sliced
- 1 cup mixed frozen vegetables (e.g. green peas, carrots and corn)
- 2 green onion, chopped
- 1 large piece ginger
- 4 cup chopped kale
- 1 tablespoon soy sauce (or tamari for a gluten-free alternative)
- Salt to taste
- 2 teaspoons sesame oil
- Poached or boiled eggs
- Chopped cilantro and chopped green onion for garnish
- Pickled vegetables (zha cai) and fermented tofu
- Homemade Chili Oil or Sriracha
- Notes: 1. For wheat noodles, you can use chuka soba, udon noodles, somen noodles, and any other wheat noodles that only contain wheat flour and water (and maybe some salt). For gluten-free noodle soup, use rice noodles, Vermicelli or Shirataki noodles.
2. Alternatively, you can dust the tofu with 2 tablespoons cornstarch — it will create an even crispier crust.