All posts filed under: Soup

Lazy Girl’s Ramen Using Leftover Seasoning Packets

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There is actually a ramen museum called the Shin-Yokohama Rāmen Museum, which unfortunately, I did not get to visit while I was in Japan. You may only think of ramen as a quick cheap meal consisting of water, dried noodles, and a sodium rich seasoning packet. However, authentic ramen is complicated to make and there are a lot of different types of ramen bases. Shio Ramen is a salt-based broth. Miso Ramen is a miso-based broth. Tonkotsu Ramen is a pork bone-based broth and Shoyu Ramen is a soy sauce-based broth. Each broth also calls for certain toppings. I wanted a homemade ramen recipe and every one that I found was really complicated. Also, I am kind of lazy. Then I remembered, I have a big bag of instant ramen seasoning packets in the cabinet. The reason I have a lot of ramen seasoning packets is because when my husband makes instant ramen, he makes two packages, strains the noodles, adds butter, and sprinkles one of the two seasoning packets on top. Thinking someone on …

Miso Soup

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Miso soup is a traditional Japanese soup made of dashi stock and miso paste. My grandmother adds in extra firm tofu and wakame (dried seaweed). Some people use spinach instead of wakame, or mushrooms with the tofu, or top with scallions. There are many variations and kinds of miso soup. There are also different kinds of miso. Read more about the different types here. I used Marukome Boy Ryotei No Aji Miso Paste which you can find in Asian markets. Ryotei No Aji contains a Dashi broth. Most other miso pastes do not have this broth cooked into the paste, but rather, need it added during the cooking process. I could not find the Genkai wakame my grandmother uses so I used Wel-Pac Fueru Wakame. Unless you know your supermarket carries a variety of tofu, you might want to pick some up at the Asian market. My supermarket only had Mori-Nu Silken Tofu. The amount of miso paste you use is based on your own preference. I love the flavor of miso paste so I use …

Tex-Mex Chicken Chili

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I have been making taco salads (sans taco shell) and had left over black beans, Rotel, and corn. So of course, I consulted Pinterest. Tex-Mex Chicken Chili is similar to mine (and everyone else’s) Taco Soup. However, this rich recipe eliminates the need for sour cream and shredded cheese. You could actually drain all your canned vegetables and make this into more of a dip for tortilla chips or as a rice pilaf topper. It is delicious, spicy, and filling. You could make it vegetarian by adding more black beans and Rotel, including some chopped onions and obviously leaving out the chicken. This recipe made about nine cups. Ingredients For Soup 1 can (12.5 ounces) Organic Canned Chicken (drained) 1 block (8 ounces) Original or Light  Cream Cheese 1 can Corn (drained) 1 can Diced Tomatoes 1 can Rotel 1 can Black Beans (drained) 1 Ranch Dressing Powder Packet 1 tablespoon Red Pepper Flakes 1 tablespoon Cumin 1 tablespoon Chili Powder 1 tablespoon Onion Powder 1 teaspoon Paprika Directions For easy clean up, use a slow cooker liner. Allow …