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Tag Archives: soup

Brown Rice Ramen with Sesame Spinach and Bok Choy

If you live in the Northeast, you can attest to how cold it has been recently, and will only get colder this weekend. While I love the idea of falling snow: a blanket of untouched, white glistening flakes of snow, I have a disdain for the slushy-mess post-snowfall. The winter is a take it or leave it kind of season, but does provide us with yummy “winter is here” style dishes (no this was not a reference to G.O.T, but I CANNOT WAIT FOR APRIL!)

Hubs and I tried Ivan Ramen in the city (that is, Manhattan, for the non-local readers) and it was seriously so good. It was the first ramen-bowl I’ve ever had and tasted like a dream (if dreams had a flavor… it would be umami). I recently purchased some ramen from my all-time favorite online market Thrive Market, and decided to try making my own. I saw several people on the Insta making ramen so I thought “This cannot be too difficult to make.” I was right, it really was pretty simple!

You probably know this, but bok choy has some incredible benefits to it: it’s a leafy green, so that is self-explanatory. It also has gut-healing benefits, provides your body folate, calcium, and vitamin B6 too! I never knew how to actually cook bok choy until I woman’d up and just sautéd it in coconut oil, tossed in toasted sesame oil and coconut aminos. I did the same with the spinach, but added some garlic powder. Setting the veggies aside, I started on the broth.

I LOVE bone broth, and am currently trying to find time to make it from scratch, but until then, I’ll use quality bone broth from a carton. I used my thrive bone broth, then threw in some Kettle and Fire chicken mushroom, for some extra umami flavor. I put this in a large pot on high heat until it boiled, then added in the ramen, lowering the flame to simmer/low. The ramen only needs approximately 5-7 minutes. I poured some soup in a bowl, scooped out the ramen, layered in the veggies, and chowed down.

I think for next time, I’ll add some corn, bamboo shoots, and a poultry, like chicken. Stay tuned for an update! Nomaste 🙂

Brown Rice Ramen with Sesame Spinach and Bok Choy

Course Dinner
Cuisine Asian, ramen
Keyword asian, ramen, Soup, vegetables
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 6 cups

Ingredients

  • 3 Cartons Bone broth
  • 3 Blocks/Pieces Ramen
  • 2 large Boy Choy
  • 1 cup Baby spinach
  • 2 tbsp Coconut oil
  • 1 tbsp Sesame oil
  • 1 tbsp Coconut aminos
  • Garlic powder to taste

Instructions

For the vegetables

  1. Slice the bok choy so that the leaves are separated from the base of the vegetable.  Cut leaves in halves so they are smaller.

  2. Heat a pan on medium heat.  Add coconut oil

  3. Place bok choy into pan and coat in the coconut oil.  Add in some sesame oil and coconut aminos. Cook until the leaves are fully wilted.  Take out and set aside

  4. Repeat the above steps for spinach, and add garlic powder.  Set aside.

For the ramen/broth

  1. In a large pot, pour three cartons of broth and turn heat on high.  Cook until broth begins to boil.

  2. Add in ramen. Stir.

  3. Once ramen begins to separate, pull apart with a fork and stir.  Cook for 5-7 minutes until noodles are to your liking (al dente).

  4. Ladle soup into a bowl and layer vegetables on top.  Sprinkle with red pepper flakes and serve immediately.

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Soupe à L’oignon (French Onion Soup)

It’s been a while since I’ve posted a recipe, and I just have to brag about this one… I kinda nailed it. After going to Paris and having french onion soup at almost every single restaurant we visited, I decided to give this a try and it was a major success. Simmered, caramelized onions in a rich and hearty broth, topped with crusty baguette and melted Gruyere cheese. It’s perfect for this time of year, too. (let’s be real, it’s good anytime, anywhere..)

This is a rather easy recipe with simple ingredients: onions, flour, butter, broth, bread, and cheese. I use regular yellow onions and cut them into rounds then sliced across once. I used two large onions for this particular recipe and ensure to get as many slices as I could. After I sliced the onions, I added 5, yes, FIVE, tablespoons of butter to a dutch oven. The reason for so much butter is two fold: Butter tastes amazing, and you need that much to render down the onions and get them brown, not burnt. The onions will simmer for approximately 30-40 minutes until they’re all a nice, golden color.

Once the onions are done, I added one tablespoon of flour (cassava) to get the mixture a bit thick, then added in the beef broth – I always use bone broth as it has so many incredible benefits; to me, quality will always trump price. I love the brand Kettle and Fire for bone broths. Trader Joe’s makes a good budget-friendly broth too!

I added three cartons of broth and some salt and pepper to taste. This simmered on a low flame for 30 minutes. I sliced a day-old French baguette and turned the oven to broil. Lastly, I ladled some soup into a ramekin and place some slices of bread into the mixture, sprinkling the cheese on top and placing on the top rack to brown. Serve immediately! Nomaste 🙂

Soupe à L’oignon

Course Appetizer, Dinner
Cuisine French, Soup
Keyword dinner, easy, french, onion, savory, Soup, winter
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 4 cups
Author nomastehungry

Ingredients

  • 2 large onions yellow
  • 5 tbsp butter
  • 1 tbsp flour
  • 48 ounces beef bone broth or stock
  • 1 French baguette crispy!
  • 1 cup Gruyere cheese grated

Instructions

  1. In a dutch oven or large pot, heat the pan, then add butter to melt.

  2. Slice up two large onions and slice once down the middle to have medium length onion strings.  Add to melted butter. This will need to cook on low – med.low flame for 30-40 minutes. Stirring consistently

  3. Add tablespoon of flour to mixture.  Mix together and add in broth.  Let simmer for 20-30 minutes.  Turn oven to broil.

  4. Slice baguette.

  5. Ladle soup into small ramekins and place the baguette slices into the soup.  Sprinkle cheese to cover the bread pieces.

  6. Place in top rack of oven.  Broil until cheese is brown and crispy.  Let sit until warm.

Creamy Chicken and Wild Rice Soup

I’m a fall girl, 100%.  I could deal with being in warmer weather, if I lived super close to a beach, or in Florida.  Living in New York, and experiencing all four seasons, Fall is absolutely my favorite.  The leaves change, the holidays approach, the smell of pumpkin and apple pie, and SOUP.  I could eat soup everyday, and I love all varieties.  This one in particular reminds me of Panera’s chicken and wild rice, and its hearty, filling, and good for the soul!IMG_4174

I broke out the crockpot for this guy, as I usually do for soups because I love a slow cooked meal, especially in the Fall/Winter seasons.  Crockpot meals are the best because you literally throw everything in at once, checking in every so often, and stir.  With this recipe I used Trader Joe’s Basmati and Wild Rice blend that comes with dehydrated veggies and seasoning, bay leaves, organic chicken breast, fresh carrots, and celery.  For the broth I used 2 cartons of bone broth.  Bone broth is an old tradition of boiling poultry or beef bones, getting all the gelatin and collagen from the bones, for hours (like, upwards of 10-15 hours).  Bone broth has so many benefits and nutrients our bodies need, which is why I’m so glad that it’s readily available in Whole Foods or Trader Joe’s.

I played around with the different lengths of time and temperature, but the end result:  cook on low for 6 hours and add in water or broth as needed.  This recipe in particular requires a good amount of liquid, and a 1/2 cup heavy cream or 1/2 and 1/2 at the end, hence the “creamy” part of the recipe.  I didn’t season with any salt or pepper until it was almost ready to be served, as I wanted to be sure the seasoning wasn’t overpowering.  To create the shredded chicken, I took the chicken breasts out about 30 minutes before the soup was done, shredded with two forks, and added it back in.  Serve with a slice of baguette and you’re ready to feast!

Creamy Chicken and Wild Rice Soup

Course Dinner
Cuisine Soup
Keyword Chicken, Fall, Hearty, Soup, Wild Rice
Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings 8 cups
Author nomastehungry

Ingredients

  • 2 lbs Organic chicken breast
  • 1 pkg Wild rice
  • 2 cartons Chicken bone broth
  • 3 stalks Carrots sliced
  • 3 ribs Celery chopped
  • 1/2 cup Half and half
  • 3 Bay leaves

Instructions

  1. Chop/slice the carrots and celery. Set side

  2. Layer the chicken, celery, carrots, and package of rice into a medium size crockpot.

  3. Pour in the cartons of bone broth into the crockpot.  Cover and set to low for 6 hours

  4. Add in more water as need and desired if the liquid becomes absorbed as the soup cooks.  Stir occasionally.

  5. 30 minutes before the soup is done, take out chicken and shred with two forks. Add the chicken back into the soup.

  6. Pour in the 1/2 cup of half and half and season with salt and pepper.  Taste and add more as desired.

  7. Serve with a slice of french baguette and enjoy!