Tag: soup
Black Bean Soup with Masa Dumplings
Black Bean Soup with Masa Dumplings
This black bean soup with masa dumplings is really tasty and simple to make. It takes a whole 20-25 minutes of prep and cooking time. The dumplings are made out of masa flour, pork cracklings, and water. Other additions that can be added to the dumplings include green onion, cilantro, corn, and cheese. Garnish the soup with cilantro, queso fresco, pork cracklings, and sour cream. This kind of has the feeling of a Mexican matzo ball soup.
Ingredients
- 1 tbsp lard
- 1/2 medium white onion
- 4 garlic cloves minced
- 1 tsp salt
- 1 tsp cumin
- 1 tsp smoked paprika
- 1/4 tsp cayenne pepper
- 2 cans black beans
- 1 cup water
- 1 epazote branch
Masa Dumplings
- 3/4 cup masa flour
- 1/2 cup pork cracklings crushed
- 1/2 tsp salt
- 3/4 cup warm water
- 2 tsp crushed epazote leaves
Garnish
- cilantro chopped
- queso fresco crumbled
- sour cream
- pork cracklings
Instructions
- In a large pot, melt lard over medium high heat. Add in the onions, garlic, and salt. Sauté for 3-4 minutes.
- Add in the black beans with their broth, water, cumin, smoked paprika, cayenne pepper, and an epazote branch. Simmer for 5 minutes.
- While the beans are simmering, mix together all of the masa dumpling ingredients.
- Roll into small balls.
- Press your thumb into the center of each ball like so.
- Add the dumplings to the soup.
- The dumplings are cooked when they float t the top. They take about 5 minutes.
Potato Poblano Soup
Potato Poblano Soup
This is a fast and easy Mexican soup recipe that hits the spot on a winter night. If you want to be adventurous with this soup, substitute the regular butter for ganja butter. I sautéed the onions and garlic with 2 tbsp of my ganja butter. Also, after I bowled up the soup, I scooped a melon ball sized orb of ganja butter and placed it in the middle of the soup. The flavors of the ganja butter and the soup work really well with each other. Plus, after eating this at 6PM on a Sunday night, I was terribly stoned until about noon on Monday.
Servings: 4
Ingredients
- 3 whole poblanos
- 1 lb cubed potatoes
- 2 tbsp butter
- 1/2 medium white onion diced
- 1 head minced garlic cloves
- 4 cups chicken or vegetable stock
- salt and pepper
- 8 oz queso fresco or panella cheese
Instructions
Roasting Poblano Peppers
- Turn on your broiler. Place the poblano peppers on a rack on a baking sheet.
- Roast under the broiler for 4-5 minutes a side. The skins will char. Once done roasting, place in a paper bag or a container with a cover. This will help steam off the charred skins. Seed, dice and set aside.
The Soup
- Boil the potatoes for 10 minutes. They should be cook through but still firm. Drain and set aside.
- In a stock pot, saute the onions and garlic in butter over medium high heat for 3-4 minutes. If you happen to have ganja butter, I recommend giving it a try with this soup. The flavors work really well together.
- Add in the potatoes, roasted poblanos, chicken stock, and salt and pepper. Simmer for 15 minutes.
- Bowl it up! Add in small cubes of quest fresco or panella cheese.
Spicy Braised Rice Cakes
Spicy Braised Rice Cakes (Gukmul Tteokbokki)
This is the soupy variation of spicy stir fried rice cakes. Gukmul in Korean translates to soupy and tteokbokki translates to stir fried rice cake. Rice cakes in general are a very popular snack in Korean culture. There are 2 types of rice cakes that you can use for this dish. Rice cakes come in a couple of shapes: cylindrical and oval. You can use either. You can find rice cakes in Asian grocery stores; typically fresh, refrigerated, or frozen.It is very common to add ramen and soft boiled eggs to this dish, but not necessary. It is pretty hearty to begin with. But if you want an overload of protein and carbs, I suggest adding them
Servings: 4
Ingredients
- 1 lb rice cakes
- 8 oz napa cabbage chopped
- 4 sheets fish cakes
- 2 green onion chopped
- 1/4 onion diced
- 2 soft boiled eggs (optional)
- 1 ramen brick (optional)
- 5 cups anchovy stock
Seasoning
- 3 tbsp gochugaru
- 2 tbsp soy sauce
- 1 tbsp sugar
- 1 tbsp corn syrup
- 1 tbsp garlic
- 1/2 tsp salt
Instructions
- Soak rice cakes in cold water for 20 minutes. Drain and set aside.
- Mix seasoning ingredients together. Set aside.
- In shallow stock pot, add the seasoning mix to the anchovy stock. Boil over medium high heat.
- Add the rice cakes to the stock. Cook for 5 minutes
- Add in the fish cakes, vegetables, and soft boiled eggs. Boil for 10 minutes.
- Add in the ramen brick and simmer for 2-3 minutes, until the noodles are cooked.
- Bowl it up. Take one of the soft boiled eggs, which is now hard, and slice in half.
