Ziploxx wrote:Spring Onion Soup
1 Tbsp butter
6 sliced scallions with the green tops
1 finely minced garlic clove
1/2 inch of minced ginger root. (about 1 heavy tsp)
1 small can of mushrooms
2 Tbsp soy sauce
3 cups chicken broth
1/2 cup sweet white wine
about 1/2 cup diced firm tofu, about 1/2 inch cubes
SautÃ© the onions, garlic and ginger in the butter for a couple minutes. Add the soy sauce, wine, chicken stock and mushrooms and then salt to taste. Bring to a simmer and add the tofu. Cook for a couple more minutes and serve. You can leave the wine out of the recipe if you wish, but it does add a bit of depth to the flavor.
Looking for Skiny Pete wrote:Tomato Crabmeat with Egg Drop Soup
Makes 4 to 6 servings (5 cups)
* 2 tablespoons canola Oil
* 2 cloves garlic, minced
* 1 green onion (white and green parts), chopped
* 3 fresh or dried shitake mushrooms, cut into 1 inch cubes
* 2 Medium tomatoes cut into 2-inch cubes
* 4 cups ginseng seafood stock or canned chicken stock
* 1 cup fresh or frozen crabmeat, or imitation
* 1 egg, well beaten
* 1 teaspoon sesame oil
* Salt and pepper to taste
* Cilantro leaves for garnish
1. Heat the oil in a large, heavy saucepan on medium high heat and saute the garlic, onion, and mushrooms until fragrant, about 2 minutes. Add tomatoes, reduce the heat to medium low, stir, and cook for 2 to 3 minutes.
2. Stir in the stock and bring to a boil. Add crabmeat and bring to a second boil. Turn off heat. Slowly pour in the beaten egg, while stirring the soup in one direction with a chopstick or fork so the egg forms long threads.
3. Stir in sesame oil. Garnish with cilantro leaves. Serve hot.
luvs_torun wrote:Creamy Tomato-Balsamic Soup
Cooking the vegetables at the high temperature of 500Â° caramelizes their natural sugars and deepens their flavor; the liquid poured over them ensures they won't burn. Prepare the soup up to two days ahead; reheat over medium heat before serving.
1 cup less-sodium beef broth, divided
1 tablespoon brown sugar
3 tablespoons balsamic vinegar
1 tablespoon low-sodium soy sauce
1 cup coarsely chopped onion
5 garlic cloves
2 (28-ounce) cans whole tomatoes, drained
3/4 cup half-and-half (I used low fat)
Cracked black pepper (optional)
Preheat oven to 500Â°.
Combine 1/2 cup of broth, sugar, vinegar, and soy sauce in a small bowl. Place onion, garlic, and tomatoes in a 13 x 9-inch baking pan coated with cooking spray. Pour broth mixture over tomato mixture. Bake at 500Â° for 50 minutes or until vegetables are lightly browned. Place tomato mixture in a blender. Add remaining 1/2 cup broth and half-and-half, and process until smooth. Strain mixture through a sieve into a bowl; discard solids. Garnish with cracked black pepper, if desired.
Yield: 4 servings (serving size: about 1/2 cup)