While in lockdown or self isolation or restricted movement due to the global pandemic, cooking has transformed from chore to therapy. There is no more take out or delivery. There is no more eating on the go. We cook to pass the time and be productive.
However, supplies often run short and trips to the grocery shops cannot be as frequent. Also, somedays cooking does feel like a chore again. So, I came up with the most fool-proof and tasty soup recipe that will give you an amazing meal, tastier left overs and a bonus batch to convert into another recipe or eat as is.
This is my fallback soup and trust me, the ratio of work to deliciousness is so skewed, you will want to make this again and again.
To start, chop up all the vegetables you have in the house and want to get rid of. I used Napa cabbage, carrots, shitake mushrooms, bell peppers, broccoli and green beans. Feel free to use zucchini, potatoes, tomatoes or cauliflower. The options are endless, but I would draw the line at adding eggplant and horse radish. Be creative, not crazy!
Mince 2 cloves of garlic and an inch long piece of ginger. You can also mince a chilli pepper of your choice if you like heat.
Add all of the ingredients to a large soup pot and just about cover the veggies with room temperature water.
Put it on a burner and let it come to a boil.
In the meantime, prepare the sauce mix. For about 2 litres of soup volume with 5 cups of vegetables you will need:
2 tbsp maple syrup
2 tbsp sambal paste
1 tbsp soy sauce
1 broth cube (I used the Maggi vegetable broth cube)
1 pack of instant hot and sour/ manchow soup mix
1 cup cold water.
Mix all the sauce ingredients together and add to the pot when the water starts to boil. Bring to a boil again and simmer for 10 minutes before serving.
You can eat this on noodles or with bread or as is. I served it with al dente Bavette pasta (linguini or any other flat noodle would work really well too). Top it with some fresh parsley sprigs and toasted sesame seeds.
Slurp away!
As for substitutions, if you do not have an instant soup packet, mix in 1 tbsp of corn starch and add another tbsp of soy sauce.
Obviously, if you use potatoes, cook the soup till your potatoes are tender or parboil them before adding to the pot.
Once you make soup this way, you will not need another recipe ever again!
Did you make it? Did you like it? Did you find the love of you lazy cooking life? Leave a comment and let me know!
P.S. No, I did not forget the salt and pepper. My instant soup packet and broth cube flavoured the soup to my taste. But feel free to season as you like.
However, supplies often run short and trips to the grocery shops cannot be as frequent. Also, somedays cooking does feel like a chore again. So, I came up with the most fool-proof and tasty soup recipe that will give you an amazing meal, tastier left overs and a bonus batch to convert into another recipe or eat as is.
This is my fallback soup and trust me, the ratio of work to deliciousness is so skewed, you will want to make this again and again.
To start, chop up all the vegetables you have in the house and want to get rid of. I used Napa cabbage, carrots, shitake mushrooms, bell peppers, broccoli and green beans. Feel free to use zucchini, potatoes, tomatoes or cauliflower. The options are endless, but I would draw the line at adding eggplant and horse radish. Be creative, not crazy!
Mince 2 cloves of garlic and an inch long piece of ginger. You can also mince a chilli pepper of your choice if you like heat.
Add all of the ingredients to a large soup pot and just about cover the veggies with room temperature water.
Put it on a burner and let it come to a boil.
In the meantime, prepare the sauce mix. For about 2 litres of soup volume with 5 cups of vegetables you will need:
2 tbsp maple syrup
2 tbsp sambal paste
1 tbsp soy sauce
1 broth cube (I used the Maggi vegetable broth cube)
1 pack of instant hot and sour/ manchow soup mix
1 cup cold water.
Mix all the sauce ingredients together and add to the pot when the water starts to boil. Bring to a boil again and simmer for 10 minutes before serving.
You can eat this on noodles or with bread or as is. I served it with al dente Bavette pasta (linguini or any other flat noodle would work really well too). Top it with some fresh parsley sprigs and toasted sesame seeds.
Slurp away!
As for substitutions, if you do not have an instant soup packet, mix in 1 tbsp of corn starch and add another tbsp of soy sauce.
Obviously, if you use potatoes, cook the soup till your potatoes are tender or parboil them before adding to the pot.
Once you make soup this way, you will not need another recipe ever again!
Did you make it? Did you like it? Did you find the love of you lazy cooking life? Leave a comment and let me know!
P.S. No, I did not forget the salt and pepper. My instant soup packet and broth cube flavoured the soup to my taste. But feel free to season as you like.
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