Asian Stock & Simple Soup

So it was too good to be true (the incredibly warm weather we just experienced, that is). Like a touch of summer to be relished amidst the transition from winter to spring, the heat came and went, and we are now back to the reality of chilly springtime weather in New England. Which isn't so bad if you have the right supplies on hand.

For me, getting through the cooler, typically-soggier days of March, April, and early May in anticipation of warmer weather means making soup. Meat or vegetable-based, hearty and chunky or light and brothy, I try to do a little bit of everything. With some Napa left over from making kimchi and a bunch of cilantro and Thai basil needing to be used, I set out to create a Asian-inspired stock and a simple, light soup of cabbage, mushrooms, scallions, and noodles. Consider adding little shrimps, cubes of tofu, or shelled edamame for a protein-boost.

Asian Stock
Makes (a little over) 2 quarts

Ingredients:

• 1 gallon of water
• 3-inch piece of ginger, peeled and sliced
• 3 medium onions, unpeeled and quartered
• 4 cloves of garlic, unpeeled and crushed
• 6 stalks of celery, cut into 1-inch chunks
• 4 carrots, cut into 1-inch chunks
• 10 oz mushrooms
• juice of 1 lime
• 1 small bunch of cilantro, leaves & stems
• 1 bay leaf
• 8 peppercorns
• salt to taste

Directions:

Throw all of the ingredients into a large pot, bring to a boil, and simmer, uncovered, for about 3 hours; stir occasionally and add more water if necessary. Turn off the heat, allow it to cool for 15 minutes, and then strain out solids using a fine-mesh sieve or cheesecloth-lined colander. Transfer the stock into airtight containers; store it in the fridge for up to a week or in the freezer for up to three months.

Simple Soup

Makes about 2 servings

Ingredients:

• 1 tbsp oil (I used walnut)
• 1 clove garlic, sliced
• 2 cups Asian cabbage, thinly sliced (can substitute cooking greens like kale, tatsoi, or mustard greens)
• 1 cup mushrooms, sliced (I used a blend of shiitake & oyster)
• 1 quart Asian stock
• 1 cup al dente soba or cellophane noodles (cooked with whole Thai basil leaves for extra flavor)
• 4 scallions, chopped (can substitute spring onions)
• 2 tbsp cilantro, finely chopped
• soy sauce/salt and pepper to taste

Directions:

Heat a pot with oil and garlic over medium-low heat until fragrant. Turn up the heat and add the cabbage; saute for a minute, then add the mushrooms and saute one more minute. Add the stock, noodles, and the white part of the scallions to the pot and bring to a simmer. Turn off the heat and stir in the cilantro and green parts of the scallions. Serve with fresh Thai basil, sliced lime, sriracha, and fish sauce on the side. Just like the stock, store it in airtight containers in the fridge for up to a week or in the freezer for up to three months.


Rebekah

Image by Rebekah Carter (2012).

Overnight Pickled Vegetables

The following recipe was inspired by a newly-opened mom n' pop restaurant a stone's throw from my apartment. Instead of the typical bread and butter most restaurants dish out to customers as they peruse the menu, this place gives you a taste of Far East culture with some roasted & seasoned peanuts and pickled vegetables (and the tastiest bean curd I've ever had, I might add). An avid lover of pickles and vegetables at large, I tried to make my own rendition of this no-cook dish featuring radishes, a springtime vegetable that's oft-forgotten or brushed aside as being too incompatible with other flavors. Their bold taste and spicy bite pairs nicely with carrots, cabbage, and a sweetened brine to make some bite-sized, raw deliciousness. Fewer than 24 hours after making a batch, I'm quite pleased with the crisp and tangy results!

The recipe below includes the approximate ingredient amounts I used to loosely fill 4 pint containers. It can easily be altered for fewer or more ingredients; the general rule of thumb for the brine is 1 part sugar to 3 or 4 parts vinegar (depending on your preference for sweet), plus salt to taste. I recommend making enough brine to fill these containers 1/2 to 2/3 full (that is, the brine should reach 1/2 to 2/3 way full with the veggies already in the container), as the veggies will shrink a bit after soaking; extra brine can easily be made at any point during preparation.

Overnight Pickled Vegetables


Ingredients:

• 1 small head of white cabbage, cut into 1-2" pieces and separated
  
• 1 large carrot, sliced into 1/8" coins
• 5-6 radishes, sliced into 1/4" coins (Daikon radish works well, too)
• 1 jalapeno pepper, sliced
  
• aromatic vegetables (optional; I recommend thinly-sliced garlic & ginger)
  
• 1/2+ cup sugar
• 2 cups rice wine vinegar
• salt to taste

Directions:

Prepare all vegetables as noted and gently pack in storage containers. I recommend your standard glass canning jars (pints or quarts) with those nifty plastic lids, but just about any container with a secure cover will do. In a small pot over medium-high heat, stir sugar, vinegar, and salt until the particles have dissolved; taste to ensure the amount of sugar and salt is to your liking. Bring the brine just to a boil and remove from heat. Pour the brine over the vegetables, seal, and place in the refrigerator. Allow the vegetables to soak for at least 24-48 hours for the flavor to settle in, preferably longer. Serve as a chilled appetizer for an Asian-inspired meal or enjoy as a snack.

Rebekah

Recipe and images by Rebekah Carter (2011).