Thursday, December 10, 2009

Vegetable Asian Soup for Times Like These

With the hustle and bustle of the holiday season, it’s nice to step into a kitchen that has relaxing grooves playing in the background. It's also a bonus if you have a an easy-to-make recipe up your sleeve. I often turn to the music of Jack Johnson to create a stress free cooking environment. The laid back sounds of his song “Times like These” from his On and On CD are perfect for getting into a super relaxed surfer frame of mind. Combine those vibes with an easy-to-make soup recipe, such as this one, and prepping dinner is like a day at the beach!

I found this recipe on the back of a Green Giant frozen vegetables package. I was pleasantly surprised with the results as it is full of colorful vegetables and bright flavors. I’ve adapted it slightly by omitting the meat and adding in flavorful vegetable broth. I also strained the broth because I’m not a big fan of grated ginger and tiny pieces of zest floating around in my bowl.

At first glance this may look like a recipe only adults would enjoy but my kids loved it as much as Jack Johnson enjoys catching a wave. Now that’s saying something! Give it a try and let me know if it floats your boat…I mean surfboard!

Vegetable Asian Soup

1½ cups egg noodles
3 cups reduced sodium chicken broth
1 cup vegetable broth
1 tbsp reduced sodium soy sauce
½ tbsp grated fresh ginger
½ tsp each grated lemon and lime zest
¼ tsp Tabasco sauce
2 cups Baby blend frozen vegetables, thawed
Chopped fresh cilantro

Cook egg noodles according to package directions. Drain well and set aside.

In a large saucepan combine chicken broth, vegetable broth, soy sauce, ginger, lemon zest, lime zest and Tabasco sauce. Bring to a boil. Reduce heat to a simmer and cook for 5 minutes. Strain broth through a mess sieve and return to saucepan.

Add vegetables to saucepan. Cook for 2 or 3 minutes over medium heat until vegetables are heated through.

Ladle soup into individual serving bowls. Add equal amounts of cooked noodles to each bowl and garnish with cilantro. Serve

Volume: Makes 6 servings

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Brent Garell
The Kitchen Roadie

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