
One of my least of all least favorite foods is…soup. Ick. I don’t like any kind of soup, no matter who made it, what’s in it, or where it’s from. Gross. I barely like chili. However, I found a soup that is pretty good. Coming from a soup-hater, that’s saying a lot. Oh, I don’t mind miso soup, but it’s mainly broth, which is probably why I like the soup I made the other day. I was watching The Kitchen on The Food Network, and Jeff Mauro made an Asian-y soup that I adapted with what I had. It’s super easy and it’s really quick. Here’s my adapted version:
Ingredients:
2 boxes of organic chicken broth (I like Kettle Fire) may need more depending on how much soup you’re making
2-4 bunches of Bok choy, chopped (I used baby Bok choy)
Edamame (however much you want…I used frozen shelled)
Freshly grated garlic…I like a lot, about 3 cloves
Ginger…freshly grated or I used store bought
Oil for sauteing (In Mississippi, we say “oll.”)
Jeff’s recipe calls for wontons. I couldn’t find wontons, so I used potstickers. I KNOW they’re NOT the same!!!!! Pan fry the potstickers before adding them to the soup. If you just boil them, they’ll be mushy. Trust me, I know.
Soy sauce
Directions: Brace yourself, it’s very intricate. It’s not.
In a skillet, saute the garlic and ginger in oil until it smells really good. It won’t take long. Remember, I am NOT a professional chef. I know. You’re shocked. But, this is how I cook!
Pour the broth in the pot and boil it (In Mississippi, we say “boll.”)
Add the edamame
Add the Bok choy
Add soy sauce “to taste”…that’s a fancy way of saying “until you like it”
Keep boiling on low until everything is cooked and smells even better
Add the pan fried potstickers LAST
Serve it up and Enjoy!!!!!
You can really add anything to this. If you’re a vegan, add tofu. If you’re a heathen, add meat (yum). It’s just a good soup, and it’s just as good the next day. Maybe, better. If Jeff Mauro reads this, I hope I did his recipe justice. Please, “if,” of course, he’s reading this. He’s not. Maybe, he is. No. Maybe.