Tag Archives: Broth

Fat Free Ginger Redolent Broth of Bean Curd & Vegetables, The Asian Way

Fat Free Ginger Redolent Broth with Bean Ciurd and Tofu, The Asian Way

 

 

 

 

 

 

 

 

Since I started my first kooky soup post with a broth and given my current obsession with soups, it seems fitting that I say farewell to 2013 with another one of my fat free broth recipes!

This one is very simple to prepare and tastes absolutely heavenly thanks to the generosity of ginger.

For additional flavour, I added a beef stock cube; you can use one of your choice.

You can play around with the vegetables. I made it with broccoli, mushrooms and baby corn to stick to the Asian theme.

Ingredients

1 Cup washed and chopped broccoli

1 Cup washed and chopped mushrooms

1 Cup washed and chopped baby corn

1/2 Cup bean curd, cubed

Fresh ginger root the size of your thumb twice over

Stock cube

2 to 3 cups water

Salt to taste

Method

  1. Wash and finely grate the ginger. Keep any juices which come out.
  2. Pour the water in a soup pot along with grated ginger, its juice and the stock cube.
  3. Bring to boil, add the baby corn, cover, lower the heat and cook for 10 minutes.
  4. Next, add the bean curd, broccoli and mushrooms along with a pinch of salt.
  5. Cover and cook for 5 to 7 minutes till vegetables are tender.
  6. Serve piping hot.

Note:

  1. I didn’t peel the ginger but you can do so if you prefer.
  2. You can add some finely chopped spring onion on top if you like.

I chopped the bean curd and vegetables same size in order for them to cook evenly.

Bean Curd and Vegetables for Fat Free Ginger Redolent Broth with Bean Ciurd and Tofu, The Asian Way  Baby Corn for Fat Free Ginger Redolent Broth with Bean Ciurd and Tofu, The Asian Way

 

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Flavourful Broth of Chicken, Vegetables & Noodles

Flavourful Broth of Chicken, Noodles and Vegetables

 

 

 

 

 

 

 

 

As temperatures continue to dip, a comforting bowl of hot soup is enough to warm the cockles of your heart.

I am sure everybody has their own version of the classic chicken noodle soup. Many require you to cook dry noodles in the chicken stock.

My version is a tad different. While making Green Noodles, I had cooked extra noodles specially to create this recipe. While serving, I placed the cooked noodles in a soup bowl over which I ladled the hot broth of chicken and vegetables. The end result is a reassuring and satisfying soup full of flavour and fragrance.

who knew that a ménage à trois could be so congenial

Of course, there is no right or wrong way of doing this. You can cook dry noodles in the broth along with the vegetables if you prefer. In fact, this will probably give them extra flavour.

So let’s warm up with today’s flavourful broth of chicken and vegetables over some cooked noodles.

Ingredients

One cup cooked noodles*

300 Grams chicken parts on the bone

3 Cups water

4-5 Stalks celery (including leaves, if available)

2 Carrots

150 Grams mushrooms

1/2 Packed cup fresh parsley

1-2 Stalks lemongrass (Optional)

2 Onions

2 Bayleaves

One tablespoon oil

A generous pinch of freshly pounded peppercorns

Salt to Taste

Method

  1. First, we need to cook the chicken and make the stock.
  2. Peel and wash one onion. Halve it
  3. Peel and wash 2 stalks of celery.
  4. Wash the lemongrass.
  5. In a pan, place the chicken and the water along with the onion, celery, lemongrass, bay leaves and salt.
  6. Bring to a boil, lower the heat and let it simmer for one hour.
  7. Place a strainer over a large pot. At the end of the hour, pour the contents of the pan into the strainer. The large pot under it will collect the chicken stock.
  8. When cool to handle, discard the vegetables and bay leaves.
  9. Take the chicken pieces and separate the flesh from the bones.
  10. Throw away the bones.
  11. Now, peel, wash and chop the second onion.
  12. Dice the remaining celery.
  13. Wash and chop the parsley.
  14. Wash and chop the carrots.
  15. Wash (or wipe) and halve the mushrooms.
  16. Heat oil in a soup pot (or equivalent).
  17. Add the chopped onion and celery. Add some salt to taste.
  18. Cook for a couple of minutes.
  19. Add the chicken stock. At this stage, check the quantity of the liquid. It should be enough. If not, you can add some water.
  20. Bring to boil and add the carrots and mushroom along with chopped parsley and pounded black pepper.
  21. Lower the heat and cook for 8 minutes.
  22. After this time, add the cooked chicken pieces, cover and cook for 2 more minutes.
  23. Place noodles in a bowl and pour the hot broth over them.
  24. Serve hot.

Note:

  1. If you don’t have boiled noodles ready, you can add dry noodles along with the chicken and cook according to the time on the packet.
  2. Lemongrass is optional. We have some growing in our kitchen window so I decided to throw it in for the stock.

This is what my chicken stock looked like once it was cooked and strained.

Making Chicken Stock for Chicken Noodle Vegetable Broth  Home Made Chicken Stock for Chicken Noodle Vegetable Broth

 

 

 

 

 

 

 

 

Pictorial of the simple steps involved in cooking this broth.

Ingredients for Chicken Noodle Vegetable Broth     Chicken Noodle Vegetable Broth - Step 1 Cook Onions and Celery  Chicken Noodle Vegetable Broth - Step 2 Add the Chicken StockChicken Noodle Vegetable Broth - Step 3 Add the VegetablesChicken Noodle Vegetable Broth - Step 4 Add the Cooked Chicken

Chicken Noodle Vegetable Broth - Step 5 Pour in a Soup Bowl Over Cooked Noodles

Aromatic Lentil & Bean Broth with Radish

Aromatic Bean Broth with Radish

 

 

 

 

 

 

 

 

I have been an internet user since back in the days when everything was still in DOS mode (or looking back, so it seems). Over the years, I have witnessed the way technology has changed and the way the internet has revolutionised how we conduct our lives. Yet neither have managed to figure out how to send a smell across networks. If it were possible, your nose would be leading you to today’s post!

Base for Aromatic Bean Broth with RadishThis broth was made with what was in my kitchen cupboard (brown lentils and haricot beans) and what is seasonal (radish). By creating a base of onions, celery and parsley, you get a wonderfully fragrant and substantial meal which doesn’t require anything accompaniments.

if only these pages could emit its bouquet

So let’s go into the kitchen

Ingredients

3 Tablespoons brown lentils*

2 Tablespoon haricot (cannellini) beans”

Stock cube (chicken, vegetable or beef)

One teaspoon Marmite (optional)

2 Onions

One head garlic

3-4 Stick celery (include leaves if possible)

One bunch parsley

2 Tomatoes

One carrot

4-5 Radish

One tablespoon olive oil

Salt to taste

Method

  1. First we prep the beans. Wash and soak them in water for 24 hours.
  2. When you are ready to prepare the soup, get working on the vegetables.
  3. Peel, wash and dice the onions.
  4. Peel and chop the garlic.
  5. Wash and chop the celery (and leaves, if using).
  6. Wash and chop the parsley (including stalk, if tender).
  7. Wash and dice the tomatoes.
  8. Wash and dice the carrot.
  9. Wash and chop the radish.
  10. Heat oil in a soup pot (or equivalent).
  11. Once the oil becomes hot, throw in the onions, garlic, celery, parsley (leave some for garnish) and carrots.
  12. Stir around a bit, add salt, stir once again, cover and cook on low heat for about 5 minutes.
  13. Open the lid, add the tomatoes and cook for a few more minutes till they soften.
  14. Add the beans (along with the water they were soaked in). Add more water if necessary.
  15. Stir in the stock cube and marmite.
  16. Mix everything well, bring it to boil.
  17. Once you see bubble appearing on the surface, lower the heat, cover and let it cook for about 40 minutes.
  18. After this, open the lid and bung in the radish.
  19. Cover and let it cook for 15 minutes more. The beans and lentils should be cooked by now.
  20. Take it off the heat and let it rest for 5 minutes.
  21. Garnish with parsley and serve.

Note:

  1. You can use canned beans if you prefer. Reduce the cooking time to about 30 minutes.
  2. The radish I used were quite pungent so I didn’t feel the need for black pepper. But if yours are mild, you can add some freshly pounded black pepper before serving.

This is what the broth looked like while it was simmering away.

Cooking Aromatic Bean Broth with Radish

Mixed Vegetable Broth with Pearl Millet

Ingredients for Vegetable and Pearl Millet Broth

 

 

 

 

 

 

 

 

Inspiration for this recipe comes from my member-turned-very-dear-friend Fatima who emailed a photo of her soup for dinner. The soup looked absolutely delicious so I asked Fatima to share her recipe (which she kindly did and which, with her permission, I have posted below).

As Christmas and New Year indulgences rapidly approach, I am motivated by Fatima’s soup dinner and plan to do the same on alternate days run up to the festive season. So look out for more soup recipes :-).

the best thing about this broth is that it is very forgiving and non-judgmental; you can add, subtract, modify, use what you have in the refrigerator and larder

Low fat, healthy, nutritious and delicious – perfect combination!

I have tweaked Fatima’s recipe a little bit and am presenting my interpretation of it. The following quantity is sufficient for two hearty servings.

Ingredients

2 Small sweet potatoes

150 Grams sweetcorn kernel

150 Grams French beans

1 Carrot

2 Onions

1 Small head of cauliflower

2 Tablespoons pearl millet, soaked for 1-2 hours

1 Stock cube (chicken or vegetable)

Generous pinch of freshly pounded black peppercorns

One tablespoon olive oil

Salt to taste

Method

  1. First, we need to cook the pearl millet. You can do this either in an open pan or in a pressure cooker. Follow instructions on the packet.
  2. Once the millet is cooked, drain and reserve liquid (if remaining).
  3. Now, we need to prepare the vegetables.
  4. Wash and dice the sweet potato. I prefer to leave the skin on, you can peel them if you don’t like the skin.
  5. Peel, wash and dice the onions.
  6. Wash the sweetcorn kernels (if using canned, drain and throw away the liquid).
  7. Chop the cauliflower. Use the stalk and leaves if fresh.
  8. Wash and chop the carrots. Again, I prefer not to peel mine but you can do so if you like.
  9. Wash, top, tail and slice the french beans.
  10. Heat the oil in a soup pot.
  11. Once the oil becomes hot, add the onions and salt.
  12. Sweat the onions for a few minutes.
  13. Add the sweet potato and mix well.
  14. Add 3.5 cups of water (this includes reserved liquid from millet, if using) and stock cube.
  15. Bring to boil and once it is on a roll, lower the heat, cover and simmer for 20 minutes.
  16. Open the lid, add the remaining vegetables, boiled millet and black peppercorns.
  17. Give it a good stir and turn on the flame to high. Once it comes to rolling boil, lower the heat, cover and cook for further 10 minutes.
  18. Take the soup pot off the burner and let it sit for 5 minutes before serving.

This is ow my broth turned out.

Vegetable and Pearl Millet Broth

 

 

 

 

 

 

 

 

it is surprisingly filling

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Here is Fatima’s soup along with instructions on how to make.

Fatima's Mixed Vegetable Soup

 

 

 

 

 

This is my winter dinner and is real good as you don’t need anything else.  Its a full meal.

Vegetable Soup

1 small cauliflower – break into small florets
2 small potatoes – chopped into small cubes
2 carrots – chopped in small cubes
200 gms french beans – cut small
2 French onions or a big leek chopped.

1 big veg or chicken soup cube.  Check for salt only at the end because the cubes will give all the salt needed.

Take a largish pan. Boil half a pan full of water.  Add all the above vegetables and let cook on medium flame till veggies are just done. Serve with a couple of drops of olive oils and olives dropped in for additional taste.

A garlic toast or soup sticks on the side makes a good combo.

This soup will serve you for a couple of meals if you are going through it alone.  So you can halve quantities if you like.

Variations can include with the above ingredients:

Add a chicken breast to the boiling water and when done for ten minutes, remove from water, chop fine and return to stock along with the veggies.

You can also add tiny macaroni with the veggies or other vegetables – Peas, Corn, Mushroom.  Avoid Cabbage.

Tip: I chop the veggies while water is boiling.  Drop in potatoes and carrots first as they need a little longer to cook.  Then add the rest.  Veggies should be crispy still when done.

Heat only quantities you wish to eat in micro or on fire later as if you heat the whole lot, the veggies will wilt.

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