Category Archives: Soup

When asked what her favorite food is, my four-year-old daughter always answers, “Tofu Soup!” which is what she calls this satisfying Hot and Sour Soup.  I usually put extra tofu in it, since she likes it so much.

by Elizabeth Savoie Dronet, based on a recipe from Martha Stewart

Serves 4

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Ingredients

• 4 cups vegetable broth
• 2 tablespoons soy sauce
• 1/4 to 1/2 teaspoon crushed red pepper (I use the lesser amount for the kids.)
• 8 ounces fresh shiitake mushrooms (about 4 cups), stemmed, caps thinly sliced
• 3 to 4 tablespoons rice vinegar
• 2 tablespoons cornstarch
• 1 large egg, lightly beaten
• 1/2 package firm tofu, cut into 1/4-inch cubes, drained (Or use one pkg. pre-cubed tofu drained.)
• 2 tablespoons finely grated fresh ginger
• 3 green onions, thinly sliced

Method

1. In a large pot, combine broth, soy sauce, crushed red pepper, and 2 cups water. Bring to a boil over medium heat. Add mushrooms; reduce heat, and simmer until tender, about 10 minutes.
2. In a small bowl, whisk together 3 tablespoons vinegar and cornstarch. Add to pot; simmer, stirring, until soup is thickened, about 1 minute.
3. Add egg through a slotted spoon, and stir to form ribbons. Stir in tofu. Remove from heat; let stand, covered, 1 minute. Put ginger in a small sieve, or garlic press.  Squeeze to release juice into soup (discard solids). Taste; add remaining tablespoon vinegar, if desired. Serve sprinkled with green onions.

Quick, easy, and great for kids!

by Elizabeth Savoie Dronet

Ingredients

Soup:
6 cups of veggie broth (Use less cubes than it calls for to avoid the soup being too salty.)
1 Tbsp minced fresh ginger or 1 tsp ground
12 oz broccoli florets
4 oz angel hair pasta or rice vermicelli

Peanut butter paste:
1-2 Tbsp minced fresh ginger
1/2 cup creamy peanut butter
2 Tbsp soy sauce

Method

Make the peanut butter paste by mixing the three ingredients together in a small bowl.  You can warm it in the microwave for 20 seconds to help it soften. Set aside.

In a soup pot, bring broth to a boil.  Add ginger and broccoli and cook for about 3 minutes.  Add pasta and cook for 5 minutes or until pasta and broccoli are tender.

Serve with a dollop of peanut paste to be swirled into soup.

You may wish to half the peanut butter paste recipe if you find you have too much left over.

by Elizabeth Savoie Dronet

2 Tbs. butter
1 onion chopped
1 small head of chopped cauliflower
1 Tbsp grated fresh ginger or 1 tsp ground
2 tsp curry powder
3 cups of vegetable broth
1/2 cup milk
1/2 sour cream
1 Tbsp chopped cilantro for garnish

Saute onion and butter.  Add ginger and curry and cook for 1 minute.  Add broth and cauliflower and bring to a boil.  Simmer for 10-13 minutes.  Puree soup with an immersion blender.  Stir in milk and sour cream.  Season with salt and pepper.  Top with cilantro.

Here we substituted edamame for the broccoli.

Great for kids!

by Elizabeth Savoie Dronet

4 cups vegetable broth
6 oz. pasta shells
1 (12 oz) bag frozen broccoli, cauliflower, and carrots
1 1/2 cups milk
2 Tbs. flour
1 1/2 cup shredded cheddar cheese
Tony’s to taste

In a soup pot, bring broth to a  boil.  Add pasta and cook for about 5 minutes.  Add vegetables and cook for another 5 minutes.  Combine milk and flour in a measuring cup.  Add to soup and stir until thickened.  Add a touch of Tony’s.  Sprinkle in cheese a little at a time, stirring until it all melts.