Soup Season

Soup feels like a good inaugural newsletter. I’m not sticking to any formula here, just playing it fast and loose with what feels right so dig in. I started getting more into making soups after my friend had us over at his house and he presented us with this big pot of a really simple vegetable soup. That with a little fresh sourdough? Perfect. I don’t know why I hadn’t previously considered how important it is to have soup recipes in your back pocket. I guess I always associated soups with being sick. I remember when I was a wee kid living in Chicago, my parents would get this chicken soup by the quart container at a neighborhood Polish deli whenever we were sick. It was good but I never recall having soup beyond that. Maybe that’s why I never thought of soup, I hadn’t considered how many plant-based, meat-free soups were within my grasp.

So, here is a soup I made earlier this week after smashing two different recipes together along with my general knowledge of how a soup is composed. A creamy, rich, and smoky Broccoli Cheddar Soup with some added protein delivered by the almighty Isa Chandra Moskowitz in the form of tempeh bacon. It’s so good, y’all.

Another favorite of mine is Moskowitz’s Manzana Chili Verde as found in the Veganomicon. More of a one-pot stew/chili and less than a soup but it’s perfect any time you can find a lot of tomatillos. I’ll have that posted to the blog soon.

One other favorite soup (almost a weekly staple) is ramen. Souped up ramen packs (pun fully intended) are so easy to prepare if you have some veggies and the right seasonings. Here is a recipe for a Creamy Coconut Ramen that will warm your little heart up as we approach the colder seasons. You don’t have to use tofu, you could add a poached egg or something if yer not vegan.

INGREDIENTS

Serves: 2 Time: 30-45 minutes

CREAMY COCONUT RAMEN

• 2 packs instant ramen (discard flavor packs)

• 2 cups vegetable broth

• 1 can coconut milk

• 1 Tbs soy sauce

• 2 tsp Rice vinegar

• Sesame oil

• 1/2 lime, juiced

• 1/2 yellow onion, thinly sliced

• 1 small bell pepper, thinly sliced

• 1/2 small squash, thinly sliced

• 1 large carrot, thinly sliced

• broccoli small florets, chopped

• 1/2 cup mushrooms, thinly sliced

• 1 pack of extra-firm, tofu pressed & cut into cubes

• 1/2 tsp Garlic powder

• 1 tsp Black pepper

• 1/2 tsp ground ginger

• 1/4 tsp Cumin

• Optional toppings: sriracha, chopped cilantro, chopped scallions

DIRECTIONS

1. Begin by preparing your tofu and vegetables and set them aside. Press the tofu at least an hour ahead of time (press tofu by wrapping it in paper towels and weighing it down with a cast iron or baking sheet loaded with books)

2. If using tofu, begin heating about a tablespoon of sesame oil in a pan and stir fry the cubed tofu until lightly crisp on the outside. Once cooked, remove from the pan onto a plate with a paper towel and set aside.

3. Set a skillet to medium heat. Once hot, add the sesame oil and begin sautéing the vegetables cook for 5-7 minutes or until tender.

4. While your vegetables begin sautéing, in a medium pot heat 2 cups of water, lime juice, and coconut milk. Remove the ramen from their packs.

5. Add the seasoning, soy sauce, and rice vinegar to the vegetables. Stir together for another 2-3 minutes. When the vegetables are fully cooked, set aside.

6. When the broth is reaching a boil, add in the ramen and cook for 5-7 minutes or until the noodles are soft.

7. At this point, your noodles and vegetables are done. Evenly distribute the broth, noodles, tofu, and stir-fry between two bowls. Top with any desired add-ons, serve, and enjoy!

That’s all for now y’all. Stay warm, make soup!