Jewish-Italian Vegetarian Bean and Pasta Soup

Ingredients

1-1/2 cups dried navy or cannellini beans, soaked at least 8 hours
2 tbsp olive oil
1 onion, finely chopped
1 stalk celery, finely chopped
1 carrot, finely chopped
1 lb fresh tomatoes, peeled, seeded and chopped, or 2 (8-oz) cans plum tomatoes, drained and chopped
3-4 garlic cloves, peeled and crushed
2 vegetable bouillon cubes, crumbled
2 bay leaves
2 tsp dried rosemary, crumbled
1 tsp dried sage, crumbled
1 cup small pasta shapes, such as shells, bows, or wheels
3 tbsp chopped fresh parsley
3 tbsp shredded fresh basil leaves
salt and freshly ground black pepper

Method

  1. Drain soaked beans. In a large Dutch oven or saucepan, combine beans and 1 quart water. Over high heat, bring to a boil. Skim off any foam which comes to the surface, reduce heat and simmer until beans are tender, 1 to 1-1/2 hours. Add water occasionally so beans remain covered. Remove from heat.
  2. In another large saucepan, over medium heat, heat olive oil. Add chopped onion and cook until onion begins to soften, 4-5 minutes.
  3. Add chopped celery and chopped carrot and continue cooking 4-5 minutes longer.
  4. Add chopped tomatoes, garlic, bouillon cubes, bay leaves, rosemary, and sage and bring to a boil.
  5. Cook, uncovered, until vegetables are tender, about 5 minutes.
  6. Add cooked beans and 1 quart cooking liquid (make up liquid with water, if necessary).
  7. Bring soup to a boil. Add pasta and cook, uncovered, until pasta is tender, 8-10 minutes.
  8. Stir in chopped parsley and shredded basil. Season with salt and freshly ground black pepper. Garnish each portion with a fresh basil leaf.

Makes 6 servings.

Source: Healthy Vegetarian Cooking

Korean-style Spicy Pork Bone Soup

Ingredients

3 to 4 lb meaty pork neck bone
5 thin slices fresh ginger
1 tbsp minced ginger
12 cups water
1 yellow onion, halved, sliced
2 tbsp Korean soybean paste
1 tbsp Korean red pepper paste (gochujang)
10 small, thin dried red chilies
2 tbsp Korean coarse red pepper powder
8 cloves garlic, minced
3 tbsp green perilla seeds plus more for garnish
4 large white potatoes, peeled, quartered
1/4 suey choy, cut into bite-sized pieces
12 fresh perilla leaves, sliced in thick strips
4 green onions, trimmed, thinly sliced

Method

  1. Bring a large pot of water to boil over high heat. Add pork and sliced ginger. Cook 7 minutes. Drain, discarding ginger. Rinse pork.
  2. Add 12 cups water to the pot. Add pork, onion, soybean paste, hot pepper paste and chilies. Bring to a boil over high heat. Reduce heat to medium, Cover and cook for 1 hour (add water if necessary).
  3. Mix red pepper powder, garlic, minced ginger and perilla seeds into the soup. Bring to a boil again. Reduce heat to low, cover and cook for 1 hour. Add potatoes and suey choy. Cover and cook for 30 more minutes or until potatoes are tender but not mushy.
  4. Stir in perilla leaves. Add salt to taste.
  5. To serve, divide pork bones and potatoes among 4 large bowls. Add equal portions of broth. Sprinkle with green onions and perilla seeds before serving.

Makes 4 servings.

Source: Hong Kong magazine


Chinese-style Pork Bone Soup with Lotus Root

Ingredients

2 pounds pork neck bones
1 pound lotus root
4 slices of ginger
1 tablespoon dried goji berries
12 cups cold water
salt, to taste

Method

  1. Rinse bone, drain, and set aside. Boil a large pot of water, and blanch the pork bones for about 5 minutes. Drain.
  2. Right before you’re ready to start the soup, peel the lotus root and cut it into large chunks (If you do this too early, the lotus root will oxidize, similar to a potato. So hold off until you’re about to start cooking).
  3. Add all the prepared ingredients to a stock pot: the pork, lotus root, ginger, goji berries and cold water. Bring it to boil, and then turn it to down to a slow simmer. Cover and simmer for 3 to 4 hours…the longer the better. Add salt to taste, and serve.

Source: Hong Kong magazine

Penne Soup with Chinese-style Simmered Egg with Tomato

Ingredients

2 tsp minced garlic
2 tbsp sesame oil
1 can (400 g) cut tomato
400 ml water
1 tbsp white sesame
80 g penne
1 egg, beaten
1/4 tsp salt
chili flakes to taste

Method

  1. Saute garlic and sesame oil in a pot until fragrant. Add tomato and water. Cover pot and bring to a boil over medium heat.
  2. Add pasta and salt. Bring to a boil again and cook until pasta is al dente.
  3. Mix in sesame and chili flakes.
  4. Add egg. Cover and cook for 1 minute. Turn off heat and let stand for 2 minutes. Sprinkle a dash of sesame oil before serving.

Makes 1 to 2 servings.

Source: Japanese magazine

Chinese-style Rice Vermicelli Soup with Ground Beef and Cilantro

Ingredients

1/2 lb rice vermicelli
4 oz ground beef
5 oz pickled cabbage (雪菜)
3 sprigs cilantro, chopped
1 red chili, chopped

Beef Marinade

1 tsp light soy sauce
1/4 tsp sugar
dash of sesame oil
dash of ground white pepper
1/2 tbsp cornstarch
2 tbsp oil
1 tbsp water

Soup

4-1/2 cups or suitable amount of chicken stock
pinch of salt

Thickening

1/2 tsp cornstarch
5 tbsp water

Method

  1. Wash and soak pickled mustard in water with a pinch of salt for an hour to remove salty flavour. Rinse, drain and chop.
  2. Soak rice vermicelli in cold water for an hour until softened. Loosen well and parboil in boiling water for 1 minute. Drain well. Transfer to big serving bowl, covered to keep warm.
  3. Add soup ingredients to a pot. Bring to a boil. Turn down heat to simmer.
  4. Marinate beef for 10 minutes with marinade ingredients.
  5. Saute beef with 2 tbsp oil. Add pickled cabbage when beef is nearly cooked. Add red chili and toss well. Mix in thickening solution. Cook until beef is done and the sauce is thickened.
  6. Add hot soup to the vermicelli in the serving bowl.
  7. Add beef and sauce on top of the vermicelli. Sprinkle cilantro before serving.

Source: Hong Kong Rice and Noodle