Fast soup idea from The Eldest
This sounds very tasty to me, and easy and quick, to boot:
Make stock using Penzey’s Vegetable Soup Base (obviously can use other soup bases as desired).
Add to stock a good squirt of Annie Chun’s Gochujang Sauce (which also, she says, makes excellent sandwich spread when mixed 1:1 with mayonnaise).
Then add:
Frozen cooked shelled edamame (soybeans)
Frozen potstickers (vegetable or whatever)
Shredded cabbage
That’s it. I, of course, would be tempted to add chopped onions, a crushed clove of garlic, maybe a little chopped celery from my ever-ready stash. Perhaps a dash of soy sauce and a tablespoon of sherry. And so on. But really the above would suffice.
Explain about the celery. Mine is always going bad before I can use it.
Joanne
18 November 2012 at 11:10 pm
Good question. The idea is to store it dry. You can chop it, and then use towels (paper or cloth) to dry it thoroughly, but what I do is to take a clean dishtowel and dry each stalk before chopping—not one at a time: I dry two or three and then chop them, etc. To dry them, I grab the stalk with a towel-covered hand and run that the length of the stalk, including the trough. Then, once the stalks are dried, I split them 2-4 times lengthways, depending on stalk size, then cross-cut so that it’s chopped small. If they seem wet at that point, you could dry them further, but I’ve not needed to. The dry celery then keeps well in a covered container.
LeisureGuy
19 November 2012 at 8:12 am
Thanks so much.
Joanne
19 November 2012 at 8:35 am