Tag Archives: Soup

Spinach & Tofu Soup

I know, I’ve disappeared off the face of the Earth for a couple months. . . I apologize, I’ve been working on building my knowledge and credibility in food.  Now I manage a few restaurants, do some catering, AND I will be hosting an hour long cooking panel at Anime Expo next weekend for any fellow Japanese fans that will be in Los Angeles.  Here’s the info (yes this is a shameless plug):

 

ANIME EXPO

How to Cook Japanese Food w/ Eating in Bed

July 5th

7:00pm – 8:00pm

Los Angeles Convention Center

I’ll be demonstrating how to make Dashi Broth, Soba Noodles, and Sushi Rice, then preparing a few dishes with them.

 

This one’s a really quick soup to make that has some great flavors and it diverts from a traditional miso soup in that it uses a chicken stock instead of a dashi broth.  It also diverts from the Japanese flavor profile with the use of lemongrass, which is generally used more in Thai/Cambodian cuisine, as well as dried baby shrimp that lends itself more to the Korean flavor profile.  All of them come together to make a soup that’s got a nice richness, some sourness, a little heat, and it can all be made in less than 30 minutes!

Ingredients

  • 3 cups – chicken stock
  • 1.5 tbs – white miso paste
  • 1 tbs – dried baby shrimp, ground
  • 2 tsp – ground lemongrass
  • 1 tsp – salt
  • 4oz – firm tofu cut in rectangles
  • 3/4 cup – frozen spinach
  • 1/2 cup – frozen green peas
  • 2 tsp – butter
  • 1 tsp – black sesame seeds
  • 1 tsp – togarashi
  • OPTIONAL GARNISH – Green Onion

Recipe

  1. To prep your firm tofu, cut it into rectangles and dry it by placing it on paper towels and patting it with paper towels, having it drained will allow it to absorb the flavors more
  2. Bring stock to boil
  3. Add spinach and peas; bring to boil
  4. Add miso paste and ground shrimp, bring to boil
  5. Add salt, lemongrass, try it and adjust seasoning
  6. Add tofu, butter, togarashi, and sesame seeds, serve!
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Fresh & Spicy Celery, Onion, and Carrot Soup

 

with Carrots, onions, and celery
Photography by Laura Saggers

This is another guest post from Marthe De La Torre and Saggers for a delicious and healthy meal.  This time their offering up a soup that’s a great pairing to the Light & Delicious Arugula Salad they sent me last week.  It’s another simple dish that doesn’t have too many ingredients or prep, but has very clean and elegant flavors.  So without further ado here is the recipe!

 

DO YOU HAVE A RECIPE?

Send it to: Eating In Bed

 

 

RECIPE FROM:  LAURA SAGGERS & MARTHE DE LA TORRE

Time: 10 Mins
Calories: Less than 100 (Excluding Breadstick)

Serves: 4

INGREDIENTS

  • 1  Large Celery Stalk – Chopped in chunky slices, washed
  • 10  Small Baby Carrots – Peeled, washed, and cut into chunks
  • 1/2 Large Red Onion – Sliced into thick slivers
  • 1 Tbsp Vegetable Bouillon
  • 1 Tsp All Spice
  • 1 Tsp Black Pepper
  • 1 Tsp Chili Powder
  • 1 Tsp of Corn Starch
  • Small/Medium cooking pot filled 3/4 with filtered water

RECIPE

  1. Chop vegetables and add to water.
  2. Heat the water to a boil, reduce to a medium simmer.
  3. Add the rest of the ingredients.  (Constantly taste throughout the cooking process in case you wish to add more spice for your own desired flavor.)
  4. Soup should be thin, but if you prefer, add more Corn Starch. (Remember to mix it first in water before adding )
  5. Cook for 15 mins or until the carrots are tender crisp. (soft, and firm)
  6. Add more of the spices if you prefer and serve in glorious gorgeous pots that scream out fabulous.
  7. Slap a bread stick over the top for decoration and serve.

I hope you all like this, and be sure to comment on how it turns out!

Spaghetti Squash in Tomato Soup with Roasted Pork Tenderloin

This is a playful dish that combines pork tenderloin, tomato soup, and spaghetti squash to create a meal that is both delicious and visually appealing.

Photography by Nick Kern

I just made this last night and really loved it.  The Parmesan adds the cheese the meal needs, while the acidity of the tomato soup doesn’t overwhelm.  Sadly I just thought to add sour cream just now so it’s not in the pictures :( Either way though, it’s amazing, and enjoy with caution. . . you’ll want seconds

INGREDIENTS

  • 1 – Large Spaghetti Squash
  • 1 1/2 – 2 Lb – Pork Tenderloin
  • 2 Cups – Creamy Tomato Soup
  • 1 Cup – Pasta Sauce
  • 1 Tbsp – Parmesan
  • 1 Tbsp – Salt
  • 1 Tbsp – Black Pepper
  • 1 Can – Beer
  • 1 – Bay Leaf
  • 1 – Roma Tomato sliced
  • 1 Tsp – Sour Cream *Optional*
Squash in Tomato Soup with Pork Tenderloin
Photography by Nick Kern

RECIPE

  • Heat oven to 375
  • Stab the Squash 7-10 times with a fork
  • Microwave Squash for 12-15 minutes, turning every 3 minutes
  • Set Aside
  • Cut the silvery skin off your pork tenderloin, it’s the only tissue that will turn out chewy so it’s important to cut it off
  • Season with Salt and Pepper on the tenderloin
  • Heat pan to medium-high heat
  • Sear the pork until it’s browned on both sides, then put it in a baking dish
  • Put in oven for 25-30 minutes
  • Pour the can of bear in the pan with the pork drippings/brown stuff on the pan (*NOTE* – I did not use oil so it would stick even more and I would have more pork flavor in the sauce)
  • Deglaze the pan with a wooden spoon to get up all the pork flavors
  • Add in the tomato and bay leaf
  • Bring to a bill and reduce to a medium simmer
  • When your pork reaches 10 minutes remaining, pour in the reduced beer mixture
  • While that’s finishing in the oven, bring a small pot to medium heat
  • Add your tomato soup and your pasta sauce
  • Bring to a boil then lower to a simmer
  • Cut the Squash in 2 and be sure to scoop out the orange membrane and the seeds, the whole thing should be yellow
  • Then empty the spaghetti into a massive tupperware, because there’ll be a lot of it
  • Make a triangle of spaghetti squash in a bowl
  • Thinly slice the pork
  • Pour the tomato soup in around the spaghetti squash mountain, letting the peak stay above the soup line
  • Place 5 thin slices of tenderloin around the crest of the mountain
  • Sprinkle parmesan on the top so it looks like snow
  • The finishing touch is a dollop of sour cream right on the crest

Three Beef Chili

This dish was my girlfriend’s idea, and we cooked it as a team.  It has a lot of beef and beef flavor, while maintaining it’s Chili texture and flavors as well.  Oddly enough, even with the serrano and jalapeno peppers it isn’t too hot, and is great as a bowl of Chili 3-Way!

Ingredients

  • 1-2 Lb Eye Round Roast (Cubed)
  • 1/2 Onion Roughly Chopped
  • 3 Cloves Garlic Roughly Chopped
  • 2 Bell Peppers Roughly Chopped
  • 1 Serrano Pepper Roughly Chopped
  • 1 Jalapeno Pepper Roughly Chopped
  • 2 Can Chili Beans (1 Medium Sauce 1 Mild Sauce)
  • 1 Can Dark Red Kidney Beans (Drained)
  • 2 Cans Diced Tomatoes (1 Can Reduced Sodium 1 Can With Jalapenos)
  • 1 1/2 Cans Tomato Paste
  • 1 – 2 Lbs Ground Beef (Chuck 80 – 20)
  • 1/2 Package Old Wisconsin Beef Sausage Snack Bites
  • 2 Bay Leaves
  • 1 Tbsp Salt
  • 2 Tbsp Black Pepper
  • 2 Tbsp Crushed Red Pepper
  • 1 Package McCormick Mild Chili Seasoning Mix (and the water it calls for)
  • 2 Tbsp Paula Dean Chili Mix
  • 2 Tbsp Hot Mexican Chili Powder

RECIPE

  1. Add your Chopped Veggies to a Food Processor or Blender and Blend until Diced, but still slightly Chunky
  2. Heat a Crock Pot to High Heat
  3. Add all the Canned Ingredients
  4. Add all the Processed Veggies
  5. Add all the Seasonings EXCEPT the McCormick’s (and the salt)
  6. Salt your Ground Beef and Eye Round Steak, 1 Tbsp for each
  7. Cook your Ground Beef according to the McCormick’s Instructions
  8. Add the Seasoned Beef to the Crock Pot
  9. Cube your Eye Round Steak, removing any Silver Skin on the outside as Silver Skin will not breakdown in the cooking process
  10. Sear your Steak Cubes and Add to the Crock Pot (They should still have pink on some sides when added to the pot)
  11. Add 1/4 Cup water to the Drippings in the Steak Pan and deglaze with a wooden spoon
  12. Add the deglazed steak liquid to the crock pot
  13. Add your Beef Sausages to the Crock Pot
  14. Add 2 Bay Leaves
  15. Switch your Crock Pot to Low and Cook for 8-10 Hours (I got it prepped and then fell asleep)
  16. Switch the Crock Pot to Keep Warm
  17. There should be a deep red layer on top of the Chili, it’s the fat from the steaks
  18. Ladle out the beef fat until you have your desired Chili Texture
  19. Serve over Rice or Pasta and Top with Cheese of your choosing
  20. Enjoy!