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Jennifer Sperry Steinorth: No-Time Spicy Noodle Soup I love this simple soup. It can be altered depending on what veggies, broth, protein you have on hand. 1 lime, squeezed 6 T red wine vinegar or rice vinegar 4 T sesame oil 2 jalapeùo peppers, seeded and chopped* *or to taste, with two peppers many find this soup quite spicy--super spice fiends: keep the seeds in! 6 cloves garlic, minced 11 c broth of choice (chicken, mushroom, miso‌) optional: a few slices raw ginger 3/4 bag egg noodles 1 block of firm tofu, cubed or two cooked and cubed chicken breasts or 2-3 cooked and cubed pork chops, or a couple of heaps of sliced mushrooms. 1-2 medium tomato chopped 1 c. chopped cilantro optional: additional veggies: zucchini cut into half moons, chopped raw spinach, kale, or collard greens Combine first 7 ingredients and bring to a boil. Add egg noodles and boil per package directions. If using zucchini, kale or collard greens, add in the last three minutes of the egg noodle cook time along with tofu and/ or meat. If using spinach, place in bowls and pour very hot soup over spinach. Add tomato and cilantro just before serving.

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This soup is filling with the egg noodles, veggies and protein but also spicy and citrusy. Sometimes I add chili-garlic paste for a bit more heat, sweet and depth.

New Economy Chapbook Cookbook Volume 1  

Inexpensive, Healthy, Hopeful Feasts for 2017. Inexpensive, Healthy, Hopeful Feasts for 2017. Designed in community, for community. Pleas...

New Economy Chapbook Cookbook Volume 1  

Inexpensive, Healthy, Hopeful Feasts for 2017. Inexpensive, Healthy, Hopeful Feasts for 2017. Designed in community, for community. Pleas...

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