Similar to make-your-own tacos, this make-your-own soup is fresh, delicious, and a lot of fun to put together, especially for kids. I completely credit the idea to my friend Amy. This is a vegetarian version, but you could add shredded poached chicken or cooked shrimp, too. I prefer soba noodles but the rest of my family prefers udon noodles (or, you could have both….). Serves 4.
Japanese-Style Soup Your Way
- 6 cups vegetable or not-chicken broth (I used Not-Chicken Soup which I’d frozen earlier)
- 3 garlic cloves, crushed
- 3 slices peeled fresh ginger, each about the size of a quarter
- 1 3-4” piece kombu, rinsed (optional)
- 8 oz. package soba noodles or 8 oz. udon noodles
- red pepper, julienned
- fresh bean sprouts
- scallions, thinly sliced
- cilantro, chopped
- enoki mushrooms, sliced off their base
- optional: ponzu sauce, shredded chicken, cooked shrimp, small cubes of soft tofu
Simmer the broth, garlic, ginger and kombu for 20 minutes; remove and discard garlic, ginger and kombu.
While the broth is simmering, prepare vegetables and place in separate bowls for everyone to help themselves. Cook noodles according to package directions; drain and briefly rinse in cool water.
Divide noodles among bowls, ladle broth on top, and let everyone choose their additions.
Stir-Fried Soybeans with Garlic and Chile – from Gourmet magazine
These are incredibly addictive, and spicy; I’ll admit my kids enjoyed plain edamame tonight while my husband and I ate this entire recipe ourselves! This makes a wonderful appetizer or side dish.
- 1 lb. frozen edamame in the shell
- 2 TBS low-sodium soy sauce
- 2 tsp oyster sauce
- 1 tsp sesame oil
- 1/4 tsp red pepper flakes
- 2 tsp vegetable oil
- 2 tsp minced fresh ginger
- 2 tsp minced garlic
Cook edamame in boiled unsalted water for 5 minutes; drain.
Combine soy sauce through red pepper flakes in a small bowl.
Heat a wok over medium-high heat. Swirl in oil and then add the ginger and garlic, stir-frying until fragrant, about 15 seconds or so.
Add edamame and stir-fry until they start to brown in spots, about 3 – 4 minutes.
Add sauce and stir-fry until well-coated and the liquid has evaporated, about 1 minute.