Spicy Asian Soup

Usually during the day, I think about what I’m going to make for dinner that night. Yesterday, I kept thinking about how I was going to make a shepherds pie with the vegetarian ground beef we had bought the previous week. Last minute, Jake texted me before heading home from work asking if we could have soup. Argh! He wanted to have a spicy asian broth with fish, shrimp, and bok choy. I gave in and so he stopped by the grocery store on the way home to get the ingredients. Turns out Jake thinks that this particular soup was one of the best things I’ve ever made!

Here’s what you’ll need to make the soup base:

  • 1 Tbsp Vegetable or Canola Oil
  • 3 Cloves Garlic
  • 1.5″ Fresh Ginger Root (sliced)
  • 1 Green Onion (sliced)
  • 1 Small Onion (chopped)
  • 2 Star Anise
  • 1/3 cup Hot Bean Paste
  • 2 Tbsp Soy Sauce
  • 1 Tbsp Sriracha
  • 7 cups Beef Broth
  • Dash of Chinese 5 Spice (optional)

Here’s what I used for the fixings, but feel free to mix it up and experiment with whatever you like.

  • 1 lb. Haddock
  • 10 Extra Jumbo Frozen Shrimp (remove the skin and chunk)
  • 1 Small Head/Bundle of Bok Choy (Baby bok choy is better. Otherwise, cut into smaller pieces.)
  • 1 Big Handful of Bean Sprouts
  • A couple of handfuls of Kale (torn into pieces)
  • 6 oz. Shiitaki Mushrooms (sliced)
  • 1/4 lb. Angel Hair Pasta (Any noodle should be fine. Udon would be great.)

To make the broth, start with oil in a large pot. (I used a 5 quart pot.) Add in the garlic, ginger, onion, green onion, and star anise. Cook on medium until fragrant and the onions start to become translucent.

Then, add in the hot bean sauce. I happened to find this particular one at the Asian market, but I think any sort of hot bean sauce will work. Start with approximately 1/4 cup. Reserve the rest in case you want to add more later based on the taste. Mix and cook with the aromatics for a few minutes. Because I have the copper pan, I don’t get a lot of stuck bits at the bottom, but if you do, don’t worry. That will add some extra flavor and you’ll have an opportunity to scrape it all up in the next step when adding the broth.

20180924_185950.jpg

Then, add the beef broth, a splash of the soy sauce, and squirt of the sriracha. This is when you should add the optional dash of the Chinese 5-piece powder. Taste test and increase the amounts of soy sauce and sriracha based on your liking. 20180924_191908.jpgBring the broth to a boil. When boiling, add the angel hair pasta.  Bring the boil down to a dull roar. I suggest letting that cook for about five minutes. Then, add the bok choy, bean sprouts, kale, and shiitake mushrooms. Let that cook for another five minutes or so.As a last step, I add the haddock chunks and shrimp. I cooked that for five more minutes. At this point, the soup is ready to serve, but feel free to continue simmering it for a bit longer to let all the flavors meld together. Finally, serve and garnish with more green onion if you’d like!20180925_173522.jpgYou’ll find a million Asian soup recipes out there. I’ve made a few of them and that’s where I’ve gotten some of these ideas. This is the easiest that I’ve tried so far, yet the most flavorful. I hope you give it a try!

Sincerely,
Fu’d

 

 

 

Advertisements

Black Bean Soup With a Fishy Twist

We typically reserve Monday’s for some sort of fish dish. We had skipped these the past couple of weeks for various reasons, but we are back on track! Tonight was inspired by three things:

  1. Our recent lack of fish
  2. The chillier, rainy day we had here in New England
  3. Seeing some black bean soup recipes while perusing the internet

It was perfect. We had some leftover vegetables from last week that I wanted to use up. Plus, we still had some haddock frozen from Jake’s fishing trip a few weeks ago and fresh garden tomatoes his parent’s gave us a week ago. Additionally, we always carry black beans in our pantry and extra jumbo frozen shrimp in our freezer.

20180910_182817

I didn’t follow a specific recipe for this one – just played on the seasonings that I knew were in some other black bean/taco type dishes I had made before. Here’s what you’ll need:

Produce

  • 1 red bell pepper
  • 1 green bell pepper
  • 1/2 medium onion
  • 2 tomatoes
  • 2 ears of corn
  • 1 can of low sodium black beans
  • 3 cups chicken broth
  • haddock (A pound or less is fine)
  • shrimp (I used 10 extra jumbo)

Seasonings (approximate)

  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 teaspoon paprika
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon cayenne pepper
  • 1 bay leaf
  • 1 teaspoon garlic powder
  • 1/2 teaspoon jalapeño pepper powder (optional)

I small chopped one red bell pepper, one green bell pepper, and half a sweet onion. I sauteed that in a pot with a drizzle of olive oil until soft.

20180910_184219

I then chopped up two tomatoes and put them in the pot. I let the tomato juices render out for about 5 minutes.

20180910_184922.jpg

I added kernels from 2 ears of corn, a can of rinsed and drained black beans, and approximately 3 cups of chicken broth. Ok, you caught me. I added a splash of red wine, too. 🙂

I added all the seasonings that I mentioned in the list above. Everything simmered for about 10 minutes while I filleted the skin off the haddock.

I actually had decided to use my immersion blender to blend some of the vegetables to give a slightly thicker consistency. Finally, I added the chunks of haddock and added some frozen shrimp. I let it cook for another 5-10 minutes (since the fish and shrimp cook quickly). I finished it off with a squirt of lime juice. Then, it was ready to serve.

I didn’t have any ripe avocados or cilantro on hand, but those would be wonderful additions. In that case, you might even want to add extra lime or serve with lime wedges.

20180910_211443_001

Overall, I was actually surprised that the fish flavors melded with the black bean soup flavors. I think because the haddock is so mild, it takes on the flavors of whatever you cook it in. Although not the most attractive looking soup, I would make this again! I would love to hear if you try this with some adaptations!

Sincerely,
Fu’d