A blog about cooking and food, and how to make it taste good and be healthy. The dishes are almost all gluten/dairy free, and many are vegetarian. The focus is on techniques and ingredients over recipes - this is about everyday cooking, and that means making it work with whats on hand!

Thursday, March 22, 2012

Quick Noodle Soup

Soup is no one's favorite food in 80 degree weather, but this preparation is left over from winter... which only ended two days ago. I'm sure there will be a few more chilly days coming through for this to be useful. The soup is made with buckwheat noodles and topped with some Teriyaki Beef. The key is, as always, homemade broth which keeps well in the fridge or freezer.

I started with some shallots, garlic, and tomato in oil. Once the tomato softened, I added some sliced oyster mushrooms, the kind that are one big tube of meaty fungus.
I added the broth, and when it was hot, added the noodles. That's it! I let the noodles cook, and then added some soy sauce and pepper, and topped it with some sliced beef (for vegetarian/vegan omit the beef)(duh). Soups can be carefully made, but they can also be a great way to use what's on hand, or what's left over. You can, of course, use store bought broth, but check for salt (and/or dilute with water) before adding the soy sauce.

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