Super Soup (Indonesian Noodle)

One of our favorite ways to cook is in the crock-pot. It doesn't get much easier than throwing your ingredients in before you go to work and enjoying a delicious meal when you get home! One of our favorite Christmas gifts was Robin Robertson's cookbook, Fresh from the Vegan Slow Cooker! This soup is better than any soup we've ever had at an Asian restaurant.

 

 

 

 

"The Carnivore Licked His Bowl Clean"

 

 

Vianne: This soup is...absolutely amazing!I like to add cool bean sprouts and cucumbers to balance with the spiciness of the broth. A

 

Mariah: This soup is PACKED with flavor! It's literally a flavor explosion. I am crazy for coconut and curry, and this soup features both along with a spicy punch! I can't give it a high enough score so I'll give it an A++++. 

 

The Carnivore: This is my favorite dish that my mom makes. I love the texture of the noodles and the spicy flavor. I don't like tofu, so I leave that part out. A++++

 

Ingredients:

 

2 teaspoons of vegetable oil

 

1 medium yellow onion, chopped

 

2 teaspoons grated fresh ginger

 

2-3 teaspoons curry powder (we use 3!)

 

2 teaspoons ground coriander

 

1/2 teaspoon paprika

 

1 teaspoon sugar

 

1 teaspoon salt

 

1/4 teaspoon turmeric

 

1/4 teaspoon cayenne

 

1/4 teaspoon freshly ground black pepper

 

1 teaspoon Asian chili paste

 

4 cups vegetable broth

 

6 ounces dried rice noodles

 

8 ounces extra firm tofu, cut into 1/2 inch diced cubes

 

3 scallions chopped

 

1 14 oz unsweetened coconut milk

 

1 tbsp fresh lime juice

 

1 teaspoon sriracha sauce

 

1/2 English cucumber peeled and chopped for garnish

 

1 cup cherry tomatoes, quartered for garnish

 

1 bunch fresh cilantro for garnish (we leave this out, not everyone in our family likes cilantro)

 

Handful of beansprouts for garnish

 

Lime wedges for serving

 

 

Directions:

 

1. For the best flavor, heat the oil in medium sized skillet and over medium to high heat add the onion, ginger, curry powder, coriander, paprika, and sugar, and saute for about 4 minutes to soften the onion and bloom the flavor of the spices. Sprinkle on a few drops of water so the mixture doesn't burn.

 

2. Transfer the onion mixture to the slow cooker. Add the salt, turmeric, cayenne, black pepper, and chili paste. Stir in the broth, cover and cook on low for 6 hours.

 

3. Stir in the noodles, tofu, scallions, and coconut milk. Cover and continue to cook until the noodles are tender about 30 minutes.

 

4. Just before serving, stir in the lime juice. Taste and adjust the seasonings, adding the sriracha if desired for more heat. ladle the soup into bowls and garnish with the cucumber, tomatoes, cilantro, and bean sprouts. Serve with the lime wedges.

 



Corn Chowder

Our friend Liz gave us a terrific new cookbook called  The Complete Vegan Kitchen by Janneguin Bennett. One of the first recipes we decided to try was corn chowder. We are crazy for soup and this one did not disappoint us. The contrast of the slightly spicy broth with the sweet corn was fantastic. A

 

 

Ingredients: 

 

8 small red skin potatoes peeled and cut into half inch cubes

1/4 tsp salt

1/4 cup vegan margarine or oil

2 medium onions diced

2 medium carrots diced

1tsp minced garlic

4 stalks celery diced

1/2 tsp ground cumin

1/8 tsp cayenne

1/8 tsp dark chili powder

3 tbsp flour

8 cups warm veggie stock

1 tbsp oil

1 large red pepper cut into 1/2 inch squares

2 medium green bell peppers cut into 1/2 inch squares

4 cups corn kernels

1 tsp salt

1/4 tsp white pepper

2 tbsp chopped fresh cilantro

diced tomatoes for garnish

 

Directions:

 

Cook the potatoes separately by boiling and add the salt to the water. Reserve potatoes.

 

In a large soup pot over medium heat, cook the onions, celery, garlic, carrots, celery and spices in the margarine until they are soft.

 

Add flour, stirring and cooking for about 2 minutes so that no lumps develop.

Remove pot from heat.

 

Add stock one cup at a time, stirring so that it mixes evenly each time before adding the next cup.When the mixture is smooth, return the pot to medium heat and stir occasionally until it reaches a boil and thickens.

 

In a saute pan, saute the peppers in the oil until they are tender. Add to the soup.

 

Add the potatoes, corn, and cilantro. Add salt and pepper to taste.

 

Garnish with fresh tomatoes.