Category Archives: Soup

Shiitake mushrooms, ginger and chicken soup

This soup has amazing flavor from the shiitake mushrooms and is very simple to make. I think I could eat this every week!  My husband couldn’t get enough.  I added some cut Napa cabbage to the soup at the end for color and flavor.

  • 1 ounce dried (sliced) shiitake mushrooms (dried is much preferable to fresh in this recipe)
  • 6 cups boiling water
  • 1 to 1 1/2 pounds chicken thighs, preferably bone-in, cut into chunks. I’ve used boneless and it works fine.
  • A 1-inch piece of fresh ginger, peeled and sliced very thin
  • 2 Tbsp soy sauce
  • 2 teaspoons sugar
  • A pinch of salt
  • 1 teaspoon corn starch
  • Napa cabbage (1/2 of a head), cut into 1-inch slices  (optional)

Soak the mushrooms in the hot water for 20 minutes. Make sure mushrooms are submerged in the water.

While the mushrooms are soaking, mix the soy, sugar, salt and corn starch in a large bowl.  Add the chicken and ginger to the bowl, toss to coat with the marinade and set aside.

When the mushrooms have softened, remove from the water (saving the soaking liquid) and slice thin.  If they are already sliced no need to remove from soaking liquid.  NOTE: DO NOT THROW out the soaking liquid. This is the broth that you will use to make the soup.

Add the mushrooms and soaking liquid to a pot and bring to a boil.  Then add the chicken that has been marinating.

Lower the heat to a bare simmer, cover the pot and cook gently for 25 minutes. In the last 5 minutes add the chopped Napa cabbage (optional).

Yield: Serves 6.

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Vietnamese Pho Soup

a nice bowl of Pho

I really love Pho (pronounced fe). It is something I used to have once a week when I lived in Berkeley.  I highly recommend you try Pho if you haven’t.  You can surely make the broth any way you want but it is key to this recipe. If the broth is not good, the Pho overall won’t be good. I usually just toss vegetables I have on hand but you can use anything. This recipe, I used baby bok choy and brocolli as my veges.This recipe is from Into the Vietnamese Kitchen.

THE BROTH

  • 2 onions, halved
  • 4″ nub of ginger, halved lengthwise
  • 5-6 lbs of good beef bones, preferably leg and knuckle
  • 1 lb of beef meat – chuck, brisket, rump, cut into large slices [optional]
  • 6 quarts of water
  • 1 package of Pho Spices [1 cinnamon stick, 1 tbl coriander seeds, 1 tbl fennel seeds, 5 whole star anise, 1 cardamom pod, 6 whole cloves – in mesh bag]
  • 1 1/2 tablespoons kosher salt (halve if using regular table salt)
  • 1/4 cup fish sauce
  • 1 inch chunk of yellow rock sugar (about 1 oz) – or 1oz of regular sugar

THE BOWLS

  • 2 lbs rice noodles (fresh) or I used Lo Mein noodles here
  • cooked beef from the broth
  • 1/2 lb flank, london broil, sirloin or eye of round, sliced as thin as possible.
  • big handful of each: mint, cilantro, basil
  • 2 limes, cut into wedges
  • 2-3 chili peppers, sliced
  • 2 big handfuls of bean sprouts
  • chopped bok choy & broccoli pieces to your liking (Maybe a handful each?)
  • Hoisin sauce
  • Sriracha hot sauce

Char: Turn your broiler on high and move rack to the highest spot. Place ginger and onions on baking sheet. Brush just a bit of cooking oil on the cut side of each. Broil on high until ginger and onions begin to char. Turn over and continue to char. This should take a total of 10-15 minutes.

Parboil the bones: Fill large pot (12-qt capacity) with cool water. Boil water, and then add the bones, keeping the heat on high. Boil vigorously for 10 minutes. Drain, rinse the bones and rinse out the pot. Refill pot with bones and 6 qts of cool water. Bring to boil over high heat and lower to simmer. Using a ladle or a fine mesh strainer, remove any scum that rises to the top.

Boil broth: Add ginger, onion, spice packet, beef, sugar, fish sauce, salt and simmer uncovered for 1 1/2 hours. Remove the beef meat and set aside (you’ll be eating this meat later in the bowls) Continue simmering for another 1 1/2 hours. Strain broth and return the broth to the pot. Taste broth and adjust seasoning – this is a crucial step. If the broth’s flavor doesn’t quite shine yet, add 2 teaspoons more of fish sauce, large pinch of salt and a small nugget of rock sugar (or 1 teaspoon of regular sugar). Keep doing this until the broth tastes perfect.

Prepare noodles & meat: Slice your flank/london broil/sirloin as thin as possible – try freezing for 15 minutes prior to slicing to make it easier. Remember the cooked beef meat that was part of your broth? Cut or shred the meat and set aside. Arrange all other ingredients on a platter for the table. Your guests will “assemble” their own bowls. Follow the directions on your package of noodles – there are many different sizes and widths of rice noodles, so make sure you read the directions. For some fresh rice noodles, just a quick 5 second blanch in hot water is all that’s needed. The package that I purchased (above) – needed about 45 seconds in boiling water.

Ladling: Bring your broth back to a boil. Line up your soup bowls next to the stove. Fill each bowl with rice noodles, shredded cooked beef and raw meat slices. As soon as the broth comes back to a boil, ladle into each bowl. the hot broth will cook your raw beef slices. Serve immediately. Guests can garnish their own bowls as they wish.

the Pho broth cooking

veges in the bowl before the broth

who knew you could make bok choy roses?

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Cauliflower soup with white truffle oil


cauliflower soup

This soup is a take on the pea and mint soup I just posted but I just added cauliflower florets to the chicken broth and onions (of course removed the peas and mint).  My favorite and final special touch was to add some white truffle oil to kick this up a notch.  It is similar to Celeriac soup I’ve made before but a LOT less fattening. I used one head of cauliflower for this recipe. Cut up head and boil in chicken broth until tender then blend.  Add white truffle oil after blending to taste. Mmmm…so good.

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