Tag: Soup

Pork Ramen

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Ramen is a classic Japanese dish that is flavorful and incredibly filling. Ramen has 3 main elements, the broth, the noodles, and the toppings. all three elements add flavor to the dish and make a bowl of ramen what it is. And though the broth and the noodles bring amazing flavor to the dish, the toppings are the real star of the show. For this bowl, I used red pepper flakes, sesame oil, and fish sauce. The red pepper flakes made this dish interesting. It started out tame in flavor, but the more that the flake got moved around the broth and dish, there was a surprise heat in some bites, while none in others. In the same way, the oils would be present in one bite, and absent in another. The rich savory toasty flavor of the sesame oil and the smooth slightly fishy flavor of the fish sauce, brought depth to the dish and great flavor. Other than that, my pork broth was a bit weak, so I added some beef bouillon and 1/2 a chicken ramen packet (as my MSG). I also used the leftover homemade noodles I had posted about yesterday. Since they were already cooked from then, i simply had to boil them for 3 minutes to heat up, then I strained them and plated. This recipe makes 3 large bowls of Ramen, and it heats up well the next day.

Pork Ramen Recipe CardDownload
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What You Will Need

  • Pork stock (homemade or store bought)
    • Pork Bones
    • Water
  • Pork Chops
  • 2 Beef Bouillon
  • 1-2 tsp MSG
  • 1 Onion, Sliced
  • 1 Clove Garlic, Minced
  • 1 Can Sliced Mushrooms
  • 1/4 cup Soy Sauce
  • 1/4 cup Worcestershire sauce
  • 1 Tbsp Ginger Paste
  • 12 Oz Pasta
  • Dried Red Pepper
  • Diced Chives
  • Dried Parsley
  • Sesame Oil
  • Fish Sauce

Directions

1. If using store bought stock, skip to step 2. To make pork stock, Add bones to a pot and cover bones with water bring to a boil and simmer for 20 minutes to remove impurities. Strain off the water and just cover the bones with water and simmer for 4 hours covered. Reserve the broth and discard the bones. Save any meat that may have stuck to the bones and add to the broth. Store in fridge covered or use immediately.

2. Begin by cooking the pork chops in a large skillet. Cook 3 minutes per side, remove from pan, and cut into strips to top the ramen. Fill a large sauce pan 3/4 with water. Place over medium high heat to boil. Add the broth to the hot skillet, and add in the onion, garlic, and optional beef bouillon and MSG. Once simmering, add mushrooms, soy sauce, worcestershire sauce, and ginger. Taste, then season as needed. Once the water is boiling, cook pasta as directed on package. Strain.

3. Plate the ramen by making a nest of noodles. Top with onions and mushrooms and place a cut pork chop over the top. Cover with broth. Finally, sprinkle each bowl with pepper flakes, chives, and parsley, then drizzle with sesame oil and fish sauce.

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Vegetable Venison Soup

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Vegetable venison soup is a vegetable soup with some meat to make it a hearty meal. This soup is not a side dish, but the center of a meal. Healthy and tasty, this recipe is a great use of any leftover veggies you may have. When I made this soup, I used venison slices. Though the venison tasted fantastic, it was hard to eat in bigger slices, but dice into bite-sized pieced before cooking or before transferring to the soup. Otherwise, this soup tastes more of vegetables and less of meat making the dish a light and filling meal. This recipe made 5 adult sized portions.

Vegetable Venison Soup Recipe CardDownload
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What You Will Need

  • 1 Tbsp Butter/Oil
  • 1/2 Cup Diced Celery
  • 1/2 Cup Diced Carrot
  • 1/2 Cup Diced Onion
  • 1 1/2 Cup Diced Potatoes
  • 5 Beef Bouillon Cubes, or equivalent
  • 1 1/2 Cup Cut Broccoli
  • 1 1/2 Cup Cut Cauliflower
  • 1/2 Cup Diced Bell Pepper
  • 1 lb. Diced Venison
  • 2 Tbsp Worcestershire Sauce, to Taste
  • Large Dutch Oven
  • Large Frying Pan
  • Cutting Board and knife

Directions

1. Start by placing the dutch oven over medium heat. Add oil, celery, carrots, and onion. Cook for 5 minutes stirring often. Add 5 Cups water and all bouillon cubes. Add Potatoes, broccoli, cauliflower, and peppers. Simmer for 10 minutes then remove from heat.

2. Set frying pan over medium high heat. Once pan is hot, add venison. Stir frequently and cook for 5 minutes until everything is fully cooked. De-glaze pan with 1 cup of water then add meat and water to vegetable soup base. Return to a boil and cook until potatoes are tender and everything is hot. Add worcestershire sauce to taste, then plate and serve.

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New England Clam Chowder

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With cold weather just around the corner, nothing will warm you up quite like a bowl of soup. Clam chowder is one of my favorite soups. I like both varieties, but I decided to make the New England style for the cold and rainy day it was. This recipe is very easy, but it’s best to prepare your ingredients first, so you aren’t running around as much once you begin. If you would like a whiter soup, be careful not to cook your onion too high and be careful not to burn your butter or your flour shortly after. Once you add your remaining ingredients, be sure to stir very often, and if possible almost constantly. The soup will quickly form a skin on top if left alone, and a skin on the bottom will begin to forms if left even longer. Serve this soup with crackers, toast, or a half sandwich for a very filling meal. This recipe makes 4 servings of soup.

New England Clam Chowder Recipe CardDownload

What You Will Need

  • 1-2 Cans of Minced Clams (6.5-10 Oz)
  • 4 Medium Potatoes Peeled and Cubed, about 2-3 Cups
  • 2 Tbsp Butter
  • 1 Medium Onion Diced, about 1 Cup
  • 2 Cups Chicken Stock
  • 3 Tbsp Flour
  • 1 Can Evaporated Milk, 12 oz
  • Dutch Oven/Small Stock Pot
  • Wooden Spoon and Ladle
  • Salt and pepper to taste

Directions

  1. Prepare your ingredients. Place your pot over medium heat. Add your butter and onion until the onion is tender. Add your flour then cook stirring constantly for 2 minutes, until flour has become a paste with the butter.

2. Add your potatoes, chicken stock, evaporated milk, and the liquid from your clams. Heat to a simmer, then cook over low for 20 minutes stirring every 2-3 minute. Be sure to scrape to bottom to prevent burning.

3. Finally, add your minced clams. Cook for another 2 minutes. Remove from heat, and let cool 5 minutes before serving.

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Shrimp Stock

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Shrimp stock is easy to make and versatile in many recipes. Shrimp stock can be used in soups, sauces, and additional flavoring in many recipes. First, stock should be seasoned to your liking. I added some of my seasoning to the recipe below, but I also added additional garlic powder and salt to taste once strained. Second, if you are using a finer shell for your stock, you could also strain through a cheese cloth and I would recommend that. I froze my stock. I froze about 2 cups in a larger container, and I froze another 4 cups as cubes. You can boil your broth longer to boil off more liquid which will make a stronger broth. I also didn’t strain off any fat/oil from my stock. If that is a concern of yours, you can remove your oils before preserving. This recipe makes about 5-7 cups of stock.

Shrimp Stock Recipe Card Without Preservation MethodsDownload

What You Will Need

  • 1/2 to 1 cup Shrimp Tails/Shells
  • 1 Medium Onion, halved
  • 1 Tbsp Garlic Powder
  • 1 Tbsp Butter
  • 9 Cups Water
  • Large Sided Frying Pan / Dutch Oven and Lid
  • Strainer
  • Freezer containers/Freezer Bags/Canning Jars

Directions

  1. Heat a frying pan/dutch oven over medium high heat. Add butter and shrimp shell together, and cook for 1-2 minutes or until butter begins to brown. Add Onion and 1/2 of water. Bring to a high boil. Once boiling, reduce heat to medium, add remaining water, and return to a simmer. Once simmering, reduce heat to low and cover. Cook for 3 hours stirring occasionally.

2. Once cooked, place strainer over another container and strain out your stock. Discard shells and onion. Use right away, or let cool for 1 hour.

3. Once cooled, you reach the preservation stage. You could place it in the fridge, pressure can it, or freeze it. If you plan to keep it in the fridge, move the stock to several Quart Jars and store for no more than 4 days. If you choose to freeze, there are many approaches. You can freeze in 2-3 cup increments in glad containers, freeze your broth in glass jars with the lid off then add the lid when it’s fully frozen, and/or freeze your broth in ice cubes trays then transfer them to a freezer bag. There are many different choices, but these are the most common I’ve seen.

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Turkey and Dumpling Soup

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A cold front moved through the area this weekend, and boy was it cold. Causing our first frost to come 2 weeks early, we needed something to warm us up from all the things we were doing before winter. This recipe is a twist on the American classic Chicken and Dumplings. You can make this dish with chicken, and the recipe below allows you to do that, but I used turkey and turkey stock. Last thanksgiving, I saved all my leftover meat and froze it. I also made stock from the bones to have stock for this year. I used frozen and canned vegetables, and I made everything else according to the recipe below. This recipe was very good, and I will make this dish again in the future. Dumplings are surprisingly easy to make. This recipe makes 5-6 adult sized servings.

Turkey and Dumpling Soup Recipe CardDownload

What You Will Need

Soup
  • 4 Cups Turkey/Chicken Broth/Stock
  • 2 Cups Turkey/Chicken, Cooked and Shredded
  • 2 Tbsp Butter
  • 2 Tbsp Flour
  • 1 Cup Diced Onion
  • 1 Cup Sliced Carrots
  • 1/2 Cups Green Beans
  • 1/2 Cup Sliced Peppers
  • 1-2 Cans Mixed Vegetables, Strained
  • 1/2 Tbsp Dried Thyme
  • 1/2 Tbsp Ground Sage
  • 1 tsp Garlic Powder
  • Large Dutch Oven/Stock Pot and Lid
  • Label
Dumplings
  • 1 Cups Flour
  • 2 tsp Baking Powder
  • 1 tsp Sugar
  • Pinch of Salt
  • 1 Tbsp Cold Butter
  • 1/2 Cup Milk
  • Bowl and Mixer

Directions

  1. Heat your dutch oven/stock pot over medium high heat. Add your butter and flour. Stir constantly until mixture turns golden.
  2. Add your vegetables and 1/4 cup stock, then cook for 5 minutes. Add your remaining stock and spices, then bring to a boil and stir occasionally.
  3. While Soup is heating, Mix together dry dumpling ingredients into a bowl. Cut in butter until mixture is crumbly, then add milk. Mix.
  4. Add shredded meat to your soup and return to a boil. Once boiling, add batter a spoonful at a time to boiling soup. Once all batter balls are added, sprinkle with thyme, then cover and boil for 15 minutes.
  5. Remove from heat, and let cool 15 minutes before eating.
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