I was pretty wiped so I decided to make a spicy soup to wake me up. This is a flexible ad hoc recipe.
- spices: dried Thai chile powder, ginger powder, garlic powder
- aromatics: onions, ginger, garlic, Serrano chile
- dried mushrooms
- chicken breast, sliced fairly thin
- flavoring: bone broth concentrate, soy sauce, sesame oil, squeeze of lime
- gelatin sheet for body
- brown rice/millet noodles for whole grains
- kale for greens
I sautéed the onions and dried spices in avocado oil till they were soft over medium low heat. Added the other aromatics and cooked for a bit. Seasoned to taste. Added the broth concentrate, mushrooms and water. Let the cook for a few minutes over medium high heat. Added soy sauce and more salt as needed. Added gelatin and let it dissolve. Then I added the kale. Then chicken. And finally noodles. Cooked the noodles until soft. And topped with lime and sesame oil to serve.
The big dose of ginger and chilies made the flavor really bright. And the mushrooms added umami to the broth. I hadn’t ever added gelatin to a quick soup like this, but it is a smart plan. I will continue, as it feels more like using a homemade stock.
This is my reminder that I should make more quick soups. Sometimes I don’t want to commit to an entire pot of something – so doing a single serve like this is a perfect solution.
by PlantedinCA