Saturday, June 20, 2020

Asian Vegetable Noodle Soup and the Weekly Menu #SoupSaturdaySwappers

This delicious Asian soup starts with fresh vegetables and ends with noodles.  The broth is enhanced with ginger, garlic, soy sauce and crushed red pepper.


The Soup Saturday Swappers are going Asian this month.......
Juli of Pandemonium Noshery is hosting our Soup Swappers this month and asked us to cook up an Asian offering saying........
"Anything from the Middle East, through China and Korea, even Russian could be included. Think Asian, authentic or "Inspired by" are all great! I cant wait to see everyones soups!"
What a great theme. Thanks so much Juli.  Let's see what was brought to the table today......
I can't wait to take a look at all of these wonderful soups being shared today.  I love the various selections from different parts of Asia.


I had already mentioned this soup in my Wine Pairing Weekend group last Saturday as I had paired it with a wine from the Fingers Lake Region.  It was a perfect pairing and this soup is going to make repeat appearances on our table.


Especially now that my CSA Farm Share has started.  I picked up my first package on Thursday and it included garlic scapes and bok choy both of which are perfect in this soup.



After I picked up my share from the farm, I came home and worked my weekly menu around the beautiful produce.  On Thursday night I sauteed up the rainbow chard to have as a side dish for dinner.


Then I macerated some fresh strawberries and had them over ice cream for dessert.   If there is anything better in this world than fresh Michigan strawberries, I have not yet discovered it.



After dinner I sat down, wrote this post and created my Weekly Menu.  You will find that menu under the recipe for this wonderful Asian soup that I hope you will try.



#asian, #noodles, #vegetables, #quick, #easy, #Vegetarian, #vegan,
Soups, Starters
Asian
Yield: 4 servings
Author:
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Asian Vegetable Noodle Soup

Asian Vegetable Noodle Soup

This delicious Asian soup starts with fresh vegetables and ends with noodles. The broth is enhanced with ginger, garlic, soy sauce and crushed red pepper.
Prep time: 10 MCook time: 20 MTotal time: 30 M

Ingredients:

  • 1 T. canola oil
  • 6 scallions, chopped
  • 4 cloves garlic, minced
  • 2 t. ginger paste
  • 1/4 c. soy sauce
  • 1/8 t. crushed red pepper flakes
  • 4 c. chicken broth
  • 2 1/2 c. water
  • 4 carrots, scraped and sliced 1" on the diagonal
  • 1/2 head Napa Cabbage
  • salt and pepper, to taste
  • 1 small head bok choy, halved and sliced into 1/2" pieces
  • zest and juice of 1/4 lemon
  • 4 oz. brown rice spaghetti noodles, cooked per package directions
  • 1-2 t. Sesame Oil

Instructions:

  1. Heat the canola oil over medium heat in a large pot.  Add the scallions, garlic and ginger.  Cook and stir about 1 minute, until fragrant.  Add the soy sauce, crushed red pepper, broth and water.  Bring to a boil.
  2. Add the carrots to the boiling broth, cook for 5 minutes.  Add the cabbage and cook for another 5 minutes.  Add the bok choy and lemon zest.  Continue to cook until bok choy softens, about 5 minutes.  Stir in the lemon juice. Season with salt and pepper.
  3. Toss the cooked spaghetti with the sesame oil and divide between 4 bowls.  Ladle the soup over the noodles and serve.

Notes:

Adapted from a recipe found in Food & Wine.
Created using The Recipes Generator



We are having a quiet night tonight but tomorrow all the family will be here to celebrate Dad's Day. 


On June 10th we went over to Frank's Aunt Irene's house to help her celebrate her 91st Birthday.  Her son, David, who lived with her had bought this little cake so we could sing Happy Birthday.  We had a great visit, enjoyed dinner, played some cards and said our goodbyes.  Little did we know it would be our last goodbye to cousin Dave who died of a heart attack  exactly 1 week later.  He was the last of Aunt Irene's children.  She had lost two previously.  I cannot imagine how she must be feeling right now.  The Memorial service will be on Monday.

On Tuesday we are distributing  at our parish for the second Farm to Family event.  Wednesday is my day for Food Pantry which we are conducting curbside.  

The most exciting thing this week is that we finally got grooming appointments for the dogs.  They start on Tuesday and go, one each day, until the end of the week.  Then we can scrub our carpets before we have Marissa's 16th Birthday Party next Sunday.

So here is the Weekly Menu....what are you doing this week?

Saturday
Chicken Parmesan Casserole
Tossed Salad

Sunday-Father's Day
Asparagus Crepes
Rotisserie Beef Tenderloin 
Roasted Baby Potatoes and Carrots
Grilled Mushrooms and Onions
Apple Pie ala Mode

Meatless Monday
Zuchinni Soup
Grilled Brie and Apple Sandwiches

Taco Tuesday
Puffy Tacos

Wednesday
Hamburgers
Grilled Watermelon

Thursday
Fried Sunfish
French Fries
Cole Slaw

Fish Friday
Corn and Crab Chowder
Dinner Rolls




10 comments:

  1. I'm so glad I'm part of this group, now I have another soup I can try. Love all those ingredients.

    ReplyDelete
  2. I love all the cabbage prominent in your soup, it's one of my favorite vegetables and goes so well with any cuisine.

    ReplyDelete
    Replies
    1. We're cabbage lovers as well Juli. Thanks again for hosting.

      Delete
  3. I cannot imagine how your aunt feels. I'm so very sorry.

    ReplyDelete
    Replies
    1. I don't know what's going to happen now. She cannot be left alone for long periods of time and David was the last of her children. She has 3 grandchildren who are going to have to figure out how to handle this....so very sad.

      Delete
  4. This soup sounds so good Wendy and is going on my try-it list. What a great round-up of soups this month! I am so sorry for the loss of your family member. I can't even imagine the pain your Aunt is going through right now. My prayers are with your family.

    ReplyDelete
  5. Soup looks amazing, love the combo of ingredients in it.

    ReplyDelete

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