This is more like a carrot and ginger chowder. It’s thick and creamy, but without dairy. It’s a low-cal version on the standard “vegetable puree + cream” soup. I made this as a way to get myself back on track after a week of party-food.
This is an authentic, Chinese restaurant-worthy recipe for one of my favorite soups. Its thickness comes from the added cornstarch, and a nice smokiness is obtained by using re-hydrated shiitake mushrooms. The chicken bouillon base could be swapped out for vegetable broth to make it a completely vegetarian recipe, with little change in overall flavor.
This recipe was entirely fueled by how cold it is here in the bay. As a San Diego girl, I’m still getting used to this chill. I love clam chowder, especially the New England version, but I have a hard time finding a good one that doesn’t come served in a bread bowl, that is, until now.
This soup is perfect for a chilly day. You can use vegetable or chicken stock depending on your taste, and the longest part of the whole prep is chilling the dumpling dough, which is an optional step, to be honest.
Right off the bat, I need to make a disclaimer for this recipe. It’s VERY good, but not too healthy. Normally, I wouldn’t start a recipe off like this, but the copious amount of cream I put in there is just ungodly. So, if you want a healthier version, skip the cream and go with the milk. It’s still tasty and a LOT less fattening.
This recipe is a big favorite at our apartment. It’s easy, healthy, and because it’s all from the produce/canned goods department, it’s inexpensive. If you own a copy of the Joy of Cooking, this is very similar to their recipe, with only a few minor additions. Either way, it’s so good I just have to put it on the list.
Pho is a Vietnamese dish that involved a broth and noodles, often including very aromatic and rich spices such as cinnamon and star anise. It is salty and slightly sweet and is usually topped with fresh mint, thai basil, and sliced chili.
I wanted to recreate the distinct smell that fills my nose whenever we get pho, and we did just that.
Recipe 12: Pho
Note: This recipe is adapted from a book called Heart of the Artichoke by David Tanis
- 1.5 lbs beef ribs
- 1 large onion, halved
- 1 3-inch piece of ginger, unpeeled but roughly chopped
- 6 quarts water
- 1 star anise
- 1 small piece of cinnamon stick (or 1/4 tsp ground cinnamon)
- 1/2 tsp ground coriander
- 1/2 tsp fennel seeds
- 1/4 tsp whole cloves
- 2 tbsp soy sauce
- 1 tbsp fish sauce
- 2 tsp sugar
- salt & pepper
- 1 lb dried rice noodles
- Garnish: mint sprigs, basil sprigs, cilantro sprigs, 1 serrano chili (sliced), lime wedges, scallions, sriracha, etc!
First thing you want to do is put your ribs in a large soup kettle with enough water to cover by a few inches. Boil on high for 10 minutes, then remove the meat (reserve) and discard the liquid. I know this seems totally counter-intuitive, but it makes for a cleaner broth. Trust me, you’ll still get plenty of flavor later down the line.
Add your ginger and onion cut-side down in the soup kettle and char the bottom for 2-3 minutes until dark brown (not burned). Add the water and then beef ribs, and boil on high. Once a rolling boil is attained, reduce heat to simmer and add the rest of your spices. Allow to simmer for another half hour or so until the beef is tender. Turn off the heat.
Start boiling water, enough to cover your noodles and cook them. You’ll cook these separately so that they’re soft when you add the broth. Pour the boiling water over your noodles in a heat-safe bowl and allow it to “cook” until the noodles are soft. Drain and place the noodles in bowls. Add your broth and garnish. Enjoy!