Soup

[RAGER]

yes I make it myself.  i either use the packaged ramen and throw away the flavor packet (massive sodium in that shit among other bad stuff) or I use angel hair if i can't find what I need at the asian market.  The key is to make your own chicken stock or get the low sodium kind in the store. 

The pic you posted would be high in sodium because it has not only menma which is fermented bamboo shoots but it also has nori which is high in sodium.  the broth is prolly high in sodium also.  so you can control that.

My broth usually consists of chicken stock I made, Braggs liquid aminos, small amount of fish sauce, and sesame oil,  i always put scallions in too and dress with fresh cilantro.  You can put whatever veggies you want.  make it with shrimp, chicken, pork, meaty mushrooms.

i also like to put in some kimchi or chili garlic paste to add some heat and garlic.  sky's the  limit

[mertz]

I use Braggs liquid amino often as well. Love that stuff!

[khoomeizhi]

made a badass soup last night from homemade millet kishk (or kashk - look it up) and yeasty wine-making sediment, with chicken, purple sweet potatoes, groundnuts (the native kind - apios), wild yam, mustard greens, carrots, and some lentils and rice. scoring aminos from other sources.

[bitter]

Awesome, thanks Rager! I'm gonna give that a shot.

[RAGER]

here's a little video of knife techniques that look good for asian dishes with regards to green onions.  i use the last one often and cut celery the same way.

[demon gal]

Happened to run across this on the HP today.

Everything you need to know about making ramen. Recipes are at the bottom.

[bitter]

DG, was there supposed to be a link on your post?

[demon gal]

Heehee Oops sorry I'm such a soup tease.



http://www.huffingtonpost.com/2012/02/27/how-to-make-authentic-ramen-at-home_n_1304726.html

[bitter]

Right on! Thanks.

So is it safe to assume that the packaged top ramen noodles are fairly authentic?

[RAGER]

Spanish/Portuguese caldo verde with linguica, cavolo nero, spanish smoked paprika, and chicken hearts.

[khoomeizhi]

nice. i <3 heartflesh.

[mertz]

Spanish/Portuguese caldo verde with linguica, cavolo nero, spanish smoked paprika, and chicken hearts.

Beautiful...wait...chicken hearts?

[RAGER]

You gotta put a little love in it and where does love come from??......the heart

[RAGER]

Tonight is a different version of caldo verde. 

[mertz]

I didn't end up having taco night ...how was your soup?

[MadJohnShaft]

I did beef stock in the pressure cooker for the first time and it worked amazing - roasted about 4 pounds of bones I got from CSA and wholepaycheck, boiled to strain out foam, put in pressure cooker with bunch of roasted vegetables for 60 minutes.

Took out vegetables, meat and fat, and tossed bones with more water with celery, carrots, onions, leeks and herbs etc, simmered for another 45 minutes in a bigger pot. Strained and it setup like grape jelly overnight. Made three ice cube trays and four plastic baggies worth in freezer

Yes!  I wll do it this way from now on, I've done stove top for 6 hours that didn't setup that nicely.


Great for French Onion soup - the stock cubes go in everything.

[mortlock]

Spanish/Portuguese caldo verde with linguica, cavolo nero, spanish smoked paprika, and chicken hearts.

Beautiful...wait...chicken hearts?

yeah..you lost me at chicken hearts..but i have to admit it looks totally scrump. if i didnt have the knowledge of the chicken hearts, im sure id love it..

[khoomeizhi]

the fuck is wrong with hearts?! that's good (frequently inexpensive) lean meat. we eat hearts of at least four different animals in this household. other organs, too, but hearts aren't even 'organny,' it's just meat.

anyway, dug this thread up not planning to rant about heartflesh, because the first ramps are appearing around here. did an awesome chicken soup with ramps, tomatoes and shiitakes i dried last summer, and kale tonight. twenty other ingredients, too, but, you know.

[mutantcolors]

I considered trying beef hear recently, the $/lb was pretty good.

[RAGER]

pic doesn't do it justice but here's a french onion soup I did last night with home made croutons

[RAGER]

Tonight was white wine beef stew.  Usually beef stew is dark and stewy from either the red wine or the beef stock and roux type base some use.  I decided to do a white wine stew with beef.  Kinda lighter and more herby.  Turned out really tasty.

[mortlock]

you should be a food porn photographer..

[RAGER]

My lighting is always off, besides I'll stick with Chef de cuisine.

[MadJohnShaft]

I made this Hungarian Mushroom Soup recipe and stuck to it pretty closely, used my own beefstock. Our farmers market has an awesome mushroom farm so I always am looking to get rid of them

Thoughts?

http://allrecipes.com/recipe/hungarian-mushroom-soup/

I used bacon fat to start.

[Lumpy]

Mushrooms onions and sour cream, what's not to love? Answering a question with a question?