Category: Soup
Ramen Soup Bowl
Ramen noodles enhanced with a spicy broth and the umami of shiitake mushrooms, slivered carrots and fresh ginger finished off with peppery greens
What is umami??
You’ve probably heard the chefs on the Food Network talk about umami. But what is it??
Umami is best described as a savory or meaty flavor. The word umami is Japanese and translates to a pleasant savory taste
Raise your hand if the cheap little packages of ramen soup were your main sustenance through college! Yup! That was me!! But it’s probably the last thing I thought I’d want to eat as a grown up
So now we find ourselves in a different situation… not having much of a choice when ordering groceries online or bare pickings at the supermarket!
In order to preserve some semblance of a hearty, delicious dinner, I’ve converted the block of dried ramen minus the salty flavor pack into a tasty Asian inspired ramen noodle soup bowl!
I have 4 ounces of shiitake mushrooms, sliced, 2 large carrots, shredded, 2 tablespoons of grated fresh ginger, 2 grated garlic cloves and 1 tablespoon of olive oil
Have I ever mentioned that I LOVE shiitake mushrooms?
They have a meaty texture and hold up well in stir frys and soups. Works out for this recipe since we’re going to saute the mushrooms and then make them into soup!
Add the oil to a large stock pot over medium heat. Add in the carrots & mushrooms and saute for about 5 minutes
Add the grated ginger and garlic, saute for another 2 minutes
I usually have some homemade chicken stock in the fridge, but we’re not being picky these days. So if you have a box of good quality chicken broth, let’s use it!
Measure out 6 cups of chicken stock, 3 tablespoons of soy sauce and 1 tablespoon of sriracha as well
Make our homemade instant pot chicken stock recipe
Add all of these ingredients to the stock pot with the veggies and bring to a boil
Open 2 ramen noodle packs, discard the salty flavor packets and measure out 5 ounces of baby kale. You can also use baby spinach if you’d like
Drop the ramen into the pot and in about 1 minute you can open it to its full length
Cook in the stock for about another minute and add in the kale
Keep at a simmer for another two minutes and stir well
The last step is to remove from the heat, add in a few shots of sesame oil and serve up with your desired toppings!
We chose some slivered green onion, sesame seeds, jalapeno slices and a soft boiled egg
Enjoy!
Simply Sundays ~ Ramen Noodle Bowl
Ingredients
4 ounces of shiitake mushrooms, sliced
2 large carrots, shredded
2 tablespoons of grated fresh ginger
2 garlic cloves, grated
1 tablespoon of olive oil
6 cups chicken broth
3 tablespoons of soy sauce
1 tablespoon of sriracha
2 ramen noodle packs, noodles only
5 ounces of baby kale or baby spinach
Sesame oil
Optional toppings: slivered green onion, sesame seeds, jalapeno slices, soft boiled eggs
Directions
Add the oil to a large stock pot over medium heat. Add in the carrots & mushrooms and saute for about 5 minutes
Add the grated ginger and garlic, saute for another 2 minutes
Measure out 6 cups of chicken stock, 3 tablespoons of soy sauce and 1 tablespoon of sriracha
Add all of these ingredients to the stock pot with the veggies and bring to a boil; Open 2 ramen noodle packs, discard the flavor packets and measure out 5 ounces of baby kale
Drop the ramen into the pot and in about 1 minute you can open it to its full length; cook in the stock for about another minute and add in the kale
Keep at a simmer for another two minutes and stir well; remove from the heat, add in a few shots of sesame oil and serve up with your desired toppings
Tools used to make this recipe
Architec Carving Board, Gripperwood
Farberware Stainless Steel 8-Quart Saucepot
© Simply Sundays 2020
All rights reserved
Turkey & Collard Greens Soup
Navy Bean & Sausage Soup
We have always felt that soup is a very underrated meal that is actually not hard to make
Not only does it fit the bill as a comfort food, it’s easier than you might think to develop a lot of flavor with just a few ingredients making this not only a delicious meal but one that’s not too bad on your budget
Another thing that makes soup a good choice is the Instant Pot
Using the pressure cooking and saute function makes soup a cinch
We are starting with 1 pound of dried navy beans
I like to give them a rinse in a strainer and pick through to make sure there is no grit or anything other than beans
Add the beans to the Instant Pot
Add water to the pot until it is around 2 inches above the beans
Using the saute function bring the beans to a rapid boil
Remove the insert with the beans and set aside
Allow the beans to soak in the water for 30 minutes
This can be done ahead of time
While the beans are taking a nice relaxing and warm bath, let’s work on the sausage
We are using 10 hot Italian turkey sausage links but you can use whatever sausage you enjoy
We are going to grill these but they can also be baked or pan fried as well
Preheat your grill to 400 F indirect heat
Place the sausage on the grill and cook 8-10 minutes
Flip the sausage and cook another 8-10 minutes or until just done inside
Remove the sausage and allow to rest 10-15 minutes before slicing
If you slice them right away they will lose all their juices
Once the sausage has rested slice them on a bias, add to a bowl and set aside
Now that our beans have had the rest they so desperately needed, let’s strain them out of the water
Dry out the insert and add it back into the Instant Pot
Heat 2 tablespoons of olive oil using the saute function
Give 1 onion and 2 garlic cloves a nice chop
Add the onion and garlic to the pot with a sprinkle of kosher salt, ground black pepper and crushed red pepper flakes
Cook 4-6 minutes while stirring occasionally
Add the beans in and stir to incorporate
Next we will need 8 cups of chicken stock
Click on our link to make Homemade Chicken Stock
Add the stock to the pot
Close the lid on the Instant Pot and cook on high pressure for 15 minutes
After the 15 minute timer goes off you want to do a quick release and get the pressure out
The beans should be soft but with some texture to them
You don’t want them to blow apart
Next up, we will need 1 bunch of escarole
I love to use escarole as my leafy greens in a soup because it can stand up to the heat and retain some texture
It also adds great flavor
Make sure you give the escarole a good rinse to remove any dirt or grit
Remove and discard the white base
Give the escarole a chop
Add the sausage to the soup
Add the chopped escarole to the soup
Using the saute function, bring the soup to a rapid boil then switch to the lowest heat for saute and simmer the soup covered for 10 minutes allowing the escarole to cook and the flavors to meld
We have a regular pot lid but if your using the pressure lid ensure you have it set to venting so you don’t pressure cook
Houston we have soup!
Taste and season with salt and pepper as needed!!
Sprinkle with some freshly grated parmesan cheese
Serve a delicious bowl of soup and your family will be back for more!!!
Enjoy!!!
Simply Sundays! ~ Navy Bean & Sausage Soup
Ingredients
1 pound bag of dried navy beans
6 cups of water (or enough to cover the beans by 2 inches)
10 hot Italian turkey sausage links
1 onion
2 garlic cloves
2 tablespoons of olive oil
8 cups of chicken stock
1 bunch of escarole
kosher salt
ground black pepper
crushed red pepper flakes
Directions
Add 1 pound of dried navy beans to a strainer and give them a rinse. Pick through to make sure there is no grit. Add the beans to the Instant Pot and cover with water up to 2 inches over the beans
Using the saute function bring the beans to a rapid boil. Remove the insert with the beans and set aside. Allow the beans to soak in the water for 30 minutes. This can be done ahead of time
Preheat your grill to 400 F indirect heat. Place the sausage on the grill and cook 8-10 minutes. Flip the sausage and cook another 8-10 minutes or until just done inside. Remove the sausage and allow to rest 10-15 minutes before slicing. Once the sausage has rested slice them on a bias, add to a bowl and set aside
Strain the beans out of the water. Dry out the insert and add it back into the Instant Pot. Heat 2 tablespoons of olive oil using the saute function. Give 1 onion and 2 garlic cloves a nice chop
Add the onion and garlic to the pot with a sprinkle of kosher salt, ground black pepper and crushed red pepper flakes. Cook 4-6 minutes while stirring occasionally. Add the beans in and stir to incorporate
Add 8 cups of chicken stock to the pot. Close the lid on the Instant Pot and cook on high pressure for 15 minutes. After the 15 minute timer goes off you want to do a quick release and get the pressure out
Rinse to remove any dirt or grit from 1 bunch of escarole. Remove and discard the white base. Chop the escarole. Add the sausage to the soup. Add the chopped escarole to the soup
Using the saute function bring the soup to a rapid boil then switch to the lowest heat for saute and simmer the soup covered for 10 minutes allowing the escarole to cook and the flavors to meld
Ladle the soup into a bowl and sprinkle with grated parmesan cheese
Tools used to make this recipe
Architec Carving Board, Gripperwood
ZELITE INFINITY Chef Knife 8 inch
© Simply Sundays 2019
All rights reserved
