Tag: soup
Dominican Red Bean Soup
Dominican Red Bean Soup
This soup is more than just a bean soup. It contains smoked pork, plantains, and dumplings; making this quite a filling meal. In the Dominican Republic, this soup is referred to as dumplings, peas and salted pork. Traditionally, smoked pig snout and tails are used as the meat. I used a large ham shank since I wanted more meat to the soup. I also think pig tails are kinda gross. You can substitute smoked turkey if pork isn’t your thing.
Ingredients
- 1 large smoked pork shank
- 1 lb dried kidney beans soaked overnight
- 1 gallon water
- 1 large plantain cubed
- 1 large onion chopped
- 6 garlic cloves minced
- 1 tsp black pepper
- 1 tsp paprika
- 2 tsp thyme
- 1 tbsp ground turmeric
- 1 tbsp salt
Dumplings
- 3 cups flour
- 1 1/2 cups water
- 1 tsp salt
Garnish
- parsley chopped
Instructions
- Add the ham shank in a pot of water. Bring to a boil and simmer for an hour.
- Add the soaked beans to the pot. Simmer for another hour.
- Stir in the onion, garlic, and seasonings. Simmer for 10 minutes.
- While the soup is simmering, mix together the flour, water, and salt. Roll into a dough ball.
- Take out the ham shank. Pull off the meat, chop, and add back into the pot. Pull off small pieces of the dough and drop into the soup. Simmer for 20 minutes.
- Add in the plantains. Simmer for 30 more minutes.
Lamb and Cabbage Soup
Lamb and Cabbage Soup
Not only is this soup unbelievably tasty, it is fairly healthy for you. This soup is full of protein from the lamb, fiber from the channa daal and cabbage, plus iron, Vitamin A and B just to name a few. Perfect for a cold day.
Ingredients
- 1 tbsp ghee
- 1 onion finely chopped
- 1 1/2 lbs bone in lamb shoulder cubed
- 1 bay leaf
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- 1 tsp black peppercorns
- 1 1/2 tsp black pepper
- 1 tsp paprika
- 1 tsp ground coriander
- 1 tsp salt
- 4 cups water
- 15 oz canned tomatoes puréed
- 1/2 head cabbage chopped
- 1/2 cup channa daal soaked for 2 hours
Garnish
- mint chopped
Instructions
- Heat up the ghee over medium high heat. Sauté the onions, lamb, cumin seeds, coriander seeds, peppercorns, and bay leaf for 10 minutes until browned.
- Season the lamb with salt, ground coriander, paprika, and pepper.
- Pour in the water. Bring to a boil. Cover. Reduce the heat to medium low and simmer for 45 minutes.
- Add in the tomato purée, cabbage, and channa daal. Continue to simmer for 2 hours.
Kitsune Udon
Kitsune Udon
While you will rarely ever see kitsune udon in the U.S., it is a staple in Japan and is considered their soul food. The soup consists of udon noodles in a dashi stock base. The soup is topped with kitsune. Kitsune starts out as thin sheets of pressed tofu. The sheets are fried until crispy. At this point, the fried tofu sheets are now called aburaage. If you are pressed for time, you can buy already prepared aburaage at just about every Asian market. The aburaage are then simmered in soy, mirin, sake, and sugar until they soak up the sweet and salty liquid. The soup gets garnished with lots of green onions and togarashi pepper.
Servings: 2
Ingredients
Kitsune
- vegetable oil for frying
- 3 tofu sheets pat dry with paper towel
- 1 tbsp soy sauce
- 1 tbsp mirin
- 1 tbsp sake
- 1 tbsp sugar
- 1/2 cup water
Udon Soup
- 4 cups dashi stock
- 3 tbsp mirin
- 2 tbsp soy sauce
- 2 tbsp sake
- 16 oz frozen udon noodles
- 4 green onions chopped
- togarashi pepper to taste
Instructions
- Heat up 4 tbsp of cooking oil in a sauté pan over medium heat. Add in the tofu sheets.
- Fry for 4-5 minutes a side until crispy. Drain on paper towels.
- Mix together the soy sauce, mirin, sake, sugar, and water. Bring to a simmer in a sauté pan. Add the fried tofu sheets. Simmer until they soak up all of the liquid. Set aside.
- Bring the dashi stock, soy sauce, mirin, and sake to a boil in a pot.
- Add in the udon noodles. Simmer for 5 minutes until the noodles are cooked through.
