Wonton Soup

Wonton Soup

I am a sucker for Wonton Soup. I love it. And for me the mark of a good Chinese restaurant is their Wonton Soup. But it is hard to find a good bowl of soup. While the wontons are usually nice, the broth is bland or to put it harshly like dish water. We recently found a restaurant that does the best soup I’ve had ever. Most Chinese places are take-away with a couple of tables, but Mindy’s in Portsmouth is a proper sit down Chinese restaurant I remember from my childhood. I am addicted to their soups especially Wonton.

I can’t go there every day so I needed to come up with a recipe I can make quickly when I feel like Wonton Soup. There are two keys to making this soup: the broth and greens. Most lack a flavorful broth, greens, and punchy toppings. To make the broth with a punch, I use garlic, ginger, crushed red pepper, sesame oil, and tamari. To keep it quick and easy, I always have bottle minced garlic and ginger in my fridge. It is worth the investment as it is a time saver. For the greens, I use baby bok choy, but Chinese cabbage slices very thin would be tasty, too. For a non-plant-based option you can swap out the veg broth for chicken or beef and use meat-based wontons or potstickers.

Do you love soup as much as me? More soup recipes are available.

Plant-based Wonton Soup

Wonton Soup

5 minutes

20 minutes

25 minutes

4

A Bowl

Ingredients

  • 2 tablespoons Sesame Oil
  • 1 tablespoon minced garlic
  • 2 tablespoon minced ginger
  • Pinch of crushed red pepper flakes to taste
  • 1 bunch green onions thinly sliced and divided between green and white parts
  • 8 cups of veggie broth
  • 1 package frozen wontons (or pot stickers)
  • 2 tablespoons tamari (soy sauce)
  • 1/2 pound (or 5) baby bok choy thinly slices
  • Salt to taste
  • Optional Toppings:
  • - Green onions (green parts)
  • - Sesame seeds
  • - Hot chili oil
  • - Tamari
  • - Red pepper flakes

Preparation

  • 1. Slice green onions and baby bok choy and set aside.
  • 2. Heat sesame oil in a large pot over medium heat.
  • 3. Add the minced garlic, ginger, red pepper flakes, and the white parts of the green onion sautéing for about 2 minutes.
  • 4. Pour broth into the pot brining the soup to a slow boil over medium-high heat.
  • 5. Once at a boil, add frozen wontons letting boil for a minute then reduce heat to medium simmering the for 10 minutes.
  • 6. Add baby boy choy and tamari simmering for 5 minutes.
  • 7. Ladle into bowls and add the optional toppings.
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Slow Cooker Thai Curried Zucchini Soup

Slow Cooker Thai Curried Zucchini Soup

My guys are fans of zucchini so what to do when presented with 4 big zucchini? Make Slow Cooker Thai Curried Soup that’s what. They won’t know it is zucchini. I know, I know trickery isn’t very nice, but I didn’t want to waste it. I didn’t feel like making zucchini bread as I need to something to throw in the slow cooker for dinner as I had to go off island in the late afternoon and I knew I wouldn’t feel like cooking when I got home. So slow cooker is also my go-to when I have long days.

Soup is good anytime. Even in the summer. Especially if it is made in the slow cooker. Six ingredients makesSlow Cooker Thai Curried Soup quick and easy. That only ingredient you might not have in your pantry is Thai Red Curry Paste, but it is worth having a jar handy. Dump and go about your day enjoying a home cooked meal later in the day.

It was a hit with my guys so I’ll be making it again. My guys thought that shrimp or chicken would taste nice so if you aren’t plant-based, you can add it.

Looking for other vegetarian slow cooker recipes? Find them here.

Slow Cooker Thai Curried Zucchini Soup

Ingredients

  • 3-4 Medium to Large Zucchini, chopped
  • 1-2 Tablespoons Thai Red Curry Paste
  • 3 cups Vegetable Broth
  • 1 can Coconut Milk
  • 1 Tablespoon Palm Sugar or Brown Sugar
  • 1 Teaspoon Kosher Salt

Preparation

  • 1. Chopped your zucchini and put in slow cooker.
  • 2. Add the rest of the ingredients stirring well.
  • 3. Turn on slow cooker to High for 4 hours.
  • 4. Purée soup with a blender.
  • 5. Check seasoning and make adjustments.
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Vegan Thai Noodles

Vegan Thai Noodles

Vegan Thai Noodles is a simple and quick meal. This is not traditional Pad Thai, but something just as nice. It is not a fussy meal, but you can say it is a comfort food. It was for me.

 

Flexible Recipe

From start to finish,Vegan Thai Noodles can be from ready in less than 30 minutes. It is perfect of busy days when you want a home-made dinner quickly. There are a lot of flexibility with this dish. And short cuts.

I use bottled minced garlic and ginger. You can chopped them yourself, but minced bottled is a good short cut and it stays fresh for a while. For the noodles I am all about keeping it simple and what is easily available at the local grocery store. I use what is in my pantry which is wheat spaghetti or linguine. Mushrooms are the “meat” of the dish. Since this is a quick cooking meal, it is key to chop the veg very small and not dense. Peppers and snap peas work well in this dish. Shredded carrots, broccoli, peas, and shredded Napa cabbage could be also be used.

Feel free to play around with this recipe. Vegan Thai Noodles can be your recipe and I would like to hear about the additions you have made to it.

Looking for other Asian-inspired dishes? Have a look here for both vegan and carnivore recipes.

Vegan Thai Noodles

Ingredients

  • 14 oz package firm tofu, pressed, drained, and cubed small
  • 1/2 box of whole wheat noodles
  • 1 bunch green onions, chopped small
  • 1 tablespoon minced garlic
  • 1 tablespone minced ginger
  • Pinch crushed red pepper
  • 10 oz Oyster mushrooms, chopped small
  • 1 red pepper, chopped small
  • 1 can black beans raised and drained
  • 1 can coconut milk
  • Handful sugar snap peas, snapped in half
  • 3 tbsp tamari
  • Bunch coriander

Preparation

  • 1. Cook noodles per instructions on the back of package. Once they are cooked, drain and rinse them.
  • 2. Finely chop the green onions, the mushrooms and the red pepper.
  • 3. Drain and rinse the black beans.
  • 4. Put a non-stick wide bottom pan on a high heat then once hot, reduce the heat to medium.
  • 5. Brown tofu on all sides.
  • 6. Add 1 tablespoon tamari.
  • 7. Add the chopped scallions, garlic, ginger, and crushed red pepper flakes cooking for 2 minutes stirring regularly.
  • 8. Add the chopped mushrooms and pepper and cook for 3 minutes.
  • 9. Add the rest of the tamari.
  • 10. Add the black beans, half the can of coconut milk and the cooked noodles.
  • 11. Cook for another couple of minutes stirring to incorporate it all and turn off the heat.
  • 12. Season with 1 teaspoon of salt.
  • 13. Finely chop the coriander and the sugar snap peas and add to serve.
  • NOTE: If anything starts to stick add 2-3 tablespoons of water and ‘deglaze’ the pan.
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Easy Japanese Ramen

Easy Japanese Ramen

I grew up with package ramen where you added boiling water and the flavor packet. Not until I was in my forties did I realize that there was more to ramen noddles than what I had been eating for decades. Ramen noddles are so versatile. The noodles aren’t often the stars of the dish. It is the toppings. Fresh, crunchy toppings such as bean sprouts, carrots, radishes, chili, and cilantro. Typically boiled eggs and sliced meat are added. Not in this plant-based Easy Japanese Ramen.

 

Easy Japanese Ramen

Easy Japanese Ramen is a filling meal that can be made in less than 20 minutes. Ramen is a perfect anytime meal such as a quick lunch or weekday meal. You can keep it simple or go crazy. Like with any soup, the broth is key. While you could make your own veg broth, I use store-brought veg stock, but I add squeezable ginger, miso, and tamari (or soy sauce) to make the broth special. And I use the .40 cent packaged ramen noodles. The favors and textures are complex. The flavorful broth with the soft noodles topped with crunchy bean sprouts, carrots, and cilantro is wonderful. Every bite is different. It is up to you as how you want to make your ramen. I use what I have on hand. You could add other veg as well. You can make it your own.

Easy Japanese Ramen and other soups are easy and filling meals to enjoy especially in the colder months.

 

Ramen Noodles

Newport Noodle Bars

Noodle bars are becoming very popular and if you want a fancier ramen experience then they are a place to go. I’m lucky to live in Newport, Rhode Island with a diverse food scene. We have two ramen noodle places within walking distance of our house. Boru is the closest to me (36 Broadway) and was the first noodle bar I’ve ever visited. Their noodles are handmade and topped with fresh ingredients. All made in house. The other noodle bar is Yagi (20 Long Wharf Mall) which I hope to try soon as the reviews have been wonderful.

 

 

 

 

Easy Japanese Ramen

Ingredients

  • 8 cups veg stock
  • 4 tablespoons tamari
  • 1 tablespoon grated ginger
  • Juice of 2 limes
  • 2 tablespoons miso paste
  • 2 tablespoons maple syrup
  • 4 packages of ramen noodles
  • 1 cup oyster mushrooms
  • 3 tablespoons water
  • Toppings:
  • 4 green onions
  • 1 large carrot grated
  • 1 pack of bean sprouts
  • Handful of cilantro

Preparation

  • 1. To make the broth, first put the veg stock and 2 tablespoons tamari together with the ginger, the juice of 1 lime, miso paste, and 1 tablespoon of maple syrup into a suitable sized pan and bring to the boil.
  • 2. Slice the mushrooms.
  • 3. Heat a nonstick pan on high heat Put adding the mushrooms and cook for 2-3 minutes stirring regularly (if it starts to stick add 1 tsp of water).
  • 4. Mix 3 tablespoons tamari, the 3 tbsp water, juice of 1 lime, and the 1 tablespoon maple syrup in a bowl and add to the mushrooms. Cook for 2 minutes or until most of the sauce has been absorbed.
  • 5. Once the broth is boiling, reduce to a simmer and add the noodles and cook for 3-4 minutes.
  • 6. Slice the green onions, grated the carrots, and rise the bean sprouts.
  • 7. Put noodles in bowls and ladle the broth to each bowl.
  • 8. Add toppings to ramen then finish with the cooked mushrooms.
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Vegan Poke Bowl

Vegan Poke Bowl

Recently I’ve noticed poke bowls on menus. And I became intrigued. Traditionally, a poke bowl is raw marinated fish that been cubed and layered with rice and pickles. Its origin is from Hawaiian where fishermen would season the cut-offs from their daily catch eating it on their boats. Poke is considered their national dish. On a days it is such a diet staple that it is freshly made in most convenience stores.

I’ll be honest, but the idea of raw fish is not appealing to me and my guys. And that these days being mostly plant-based, I’m not eating a lot of fish. But you can still have a plant-based poke bowl. It is a lovely way to pack in amazing flavors and textures. And a poke bowl is all about  different textures in every bite. It isn’t a boring meal.

To make a plant-based poke bowl is easy and quick. Swap out the fish for tofu or tempeh, You can use white or brown rice though I like the nuttiness of brown. Pickled items are important so adding picked red onions and sauerkraut. I always have picked red onions on hand, but I’ll share a 5-min pickled recipe that you can do while making this dish. Instead of using white cabbage, I prefer to use red cabbage beet carrot sauerkraut as it add a nice flavor and a burst of color. To bring a different sense of texture, add a sliced cucumber, cherry tomatoes, micro greens, and cilantro. Adding a can of kidney beans gives it more nutrition. The sauce for this dish is sweet chili sauce and tamari. The tofu or tempeh and beans are cooked in the sauce with garlic and ginger.

This recipe is based on The Happy Pear’s “Easy poke for weight loss in 5 min” recipe. I encourage you to check out the recipes.

Vegan Poke Bowl

Ingredients

  • 1 cup cooked brown rice
  • 1/2 cup Sauerkraut
  • Block of Tempeh or Tofu - If using tofu then drain well
  • 12 tbsp sweet chili sauce
  • 4 tbsp tamari
  • 1/2 tsp ginger paste
  • 1 tsp minced garlic
  • Small red onion
  • 50 ml rice vinegar
  • Cucumber
  • Coriander
  • Handful cherry tomatoes
  • 1 can kidney beans, drained and rinsed

Preparation

  • Rice
  • - Prepare brown rice. You can use pre-cooked or make it in rice cooker like I do.
  • Picked Red Onion
  • - Slice red onion thinly placing in glass jar then add the rice vinegar and water if need to make sure the onions are covered.
  • Tempeh or Tofu
  • - Slice up tempeh or tofu
  • - Head pan on medium high.
  • - Add tempeh or tofu until it browns
  • - Add garlic and ginger then the sweet chili/tamari sauce mixture coating
  • - Remove onto plate then add the kidney beans coating them until they are warm
  • Ensemble the bowl with all the goodies.
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Slow Cooker Thai Chicken Rice Soup

Slow Cooker Thai Chicken Rice Soup

Spicy Slow Cooker Thai Chicken Rice Soup

This Slow Cooker Thai Chicken Rice Soup recipe comes with a warning. If you are not careful with the brand of Thai red curry paste then it will knock your socks off after one sip. How do I know this? I made this soup for friends. They had just got off a transatlantic flight and nothing is better than a nice bowl of soup. Usually this is the case. We were all crying from the spice. Even my son who can drink hot sauce was like, “Mom, holy cow this is hot.”

Let’s sort out the whole red curry paste situation. Due to the amounts of curry I made, I buy my curry pastes at the Asian grocery store. It is cheaper and much larger than the tiny bottles of Taste of Thai Red Curry Paste in the grocery store. And that’s where the fault in the recipe presents. Depending on what brand of curry paste you use, it is going to change the quantity. The original recipe which I have a feeling was designed for Taste of Thai brand calls for 3 tablespoons. That is a brand adapted to American tastes. When you add 3 tablespoons of Thai red curry purchased in a huge tube at the Asian store, it makes the soup uneatable except to those who have no taste buds. So if you are using Asian store curry paste, then 1/2 to 1 teaspoon will be enough. Trust me on this.

Once the level of spice is correct, this is an amazingly yummy soup. As in it becomes a soup that causes cravings. It is super good. Perfect for winter. There is nothing fancy about this soup outside of the curry paste. It is chicken, carrots, butternut squash, onions, fresh ginger, brown sugar, fish sauce, veggie broth, and wild rice.

Slow Cooker Thai Chicken Rice Soup

Ingredients

  • - 4 boneless skinless chicken breasts
  • - 4 carrots chopped
  • - 4 cups butternut squash cubed
  • - 2 small onions diced
  • - 2 tablespoons fresh ginger minced
  • - 3 tablespoons Thai red curry paste (see note)
  • - 3 tablespoons palm sugar or brown sugar
  • - 3 tablespoons fish sauce
  • - 2/3 cup wild rice or wild rice blend blend used in photos
  • - 4 cups vegetable stock
  • - 2 cans coconut milk
  • - 1 tablespoon lime juice
  • NOTE: If using Taste of Thai brand then 3 tablespoons is OK, but if using Asian grocery store purchased red curry paste then decrease to 1/2-1 teaspoons. Trust me on this.

Preparation

  • - Combine all ingredients except the coconut milk
  • - Cook on low for 6 hours or high for 4 hours
  • - Stir coconut milk and lime juice in cooking for 10 minutes
  • - Shred the chicken
  • - Serve with lime wedges and cilantro
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