Friday, December 3, 2010

Asian Soup

I don't do so well with cookbooks and recipes. I often seem to leave out something or jump ahead and get things in the wrong order. I once left the eggs out of a quiche. What I like to do is make up something from ingredients on hand. Rummage through the icebox and pull out the things that might go together. I do the same thing in the super market, walking the isles thinking up something to cook and forgetting two things on the list. It's what I did last night for this soup I made tonight. I don't think I've ever bought bok choy before.

I write it down here for those who like a recipe or at least a starting point for personal variation.
Asian Soup

2 T. dark sesame oil
2 large garlic cloves minced(that's a great word isn't it?)
T. minced fresh ginger
1/2 lg onion thinly sliced
2 medium carrots cut thin diagonally
1 stalk celery cut like the carrots
1/2 lb. sliced baby portabellas
    - I was thinking shitakes but balked at the price
1 baby bok choy roughly chopped

Saute these in your soup pot.

1 qt. vegetable broth
    -you can buy it by the qt. I used a powdered variety.
1 lb. tofu cut in medium cubes
A bunch of water.
3 T. soy sauce
2 T. rice vinegar
1 T. asian hot sauce
    -or some kind of hot sauce. Our asian one is a little sweet.
black pepper

Cook for a while and then add:
Some kind of noodles.
    -I picked up some fancy stuff in the asian section but it looked like it was made of the usual stuff so I bought a very thin short noodle in the regular noodle aisle. A rice noodle might be a better choice.
Cook 'till the noodles are done.

Note: I made up these amounts using my best guess at what I splashed and poured.

I served it with a flatbread and it was good. I kept thinking it might need just a little something else but I couldn't think what that might be.

Any suggestions?