Doubt I’m the first to figure this out, but putting broccoli in instant ramen. I like the texture of softboiled broccoli and it soaks up the salt from the broth.
Definitely don’t just put raw broccoli in your bowl and pour boiling water on top of it though, that will barely even cook it let alone make it soft. You need to boil it properly in a pot which will also make the noodles taste better. At least put cold water in your bowl and microwave boil it.
Most of my soups are of the Clear Out the Refrigerator variety, so all are inventions in a way, I guess.
But recently made a dal with red lentils, coconut milk, Hong Tsoi, and Berebere and wow it was good.
I made my own yogurt once, does that count?
No I’m not even joking, I literally made yogurt.
Well aware, I have a pressure cooker now, I saw the light several years ago.
No, that was the microbes’ work. Do better
“Delicious soup is made by combining different ingredients.” - Xi Jinping
I didn’t even heat the yogurt, I just left it on top of my microwave for like a week while I went to work. Yeah I know, you’re supposed to heat the stuff up to like 160⁰F or something like that, but I basically just left it at ‘room’ temperature of around 90⁰F for like a week.
And yes it worked haha!
Nice yeah you can make sour cream and stuff the old school way, never tried it. I don’t trust whatever yeasts n whatnot would be in the air around here not to spoil it
I made up a soup with spicy Italian sausage and spinach and you top it with grated Romano and it’s my wife’s favorite soup now.
Next time add cheese tortellini 😋
Spinach or herb stews are good husbandslop make her some ghormeh sabzi
That looks phenomenal. Need to find dried limes.
The limes seem like they’re hard to find but every Persian cuisine grocery has it. It’s incredibly easy to farm thousands of husband points with this, perhaps too easy.
Oh sure, I’ll just stop by one of the several Persian cuisine groceries on my block.
But no actually there’s a place a couple miles up I think I can find them, they had mahleb
They’re in every country if you are in an urban area I swear! They have too many highly educated diaspora Iranians not to have those limes within a few miles
Oh yeah, I could ask any of my Iranian colleagues. Which actually exist this time.
Wild mushroom and grouse cream soup. Because I found a bunch of black morels, my buddy shot a grouse, and my other friend brought cream.
Also onion, garlic, herbs, and I started with a roux to thicken it.
Teriyaki matzo ball soup. It’s exactly what the name states, just make sure to add some seltzer to the balls to make them fluffy.
I invented this when hungover and had teriyaki and matzo ball aoul leftovers.
Healthy slop
Start by sauteing a mirepoix. If you’re doing meat or mushrooms, saute those until browned as well. Then anything healthy goes in the slow cooker with some stock until it’s slop. If it’s something that gets sweeter when roasted, it’s roasted first. I season it with a bay leaf, mushroom powder, onion/garlic salt, black pepper, and whatever works for the protein. I like my soups/stews very earthy and comforting, with healthy slop ending up being like a non-acidic borscht or thicker chankonabe.
Good to write down the ratios when you do this, it can create new Established Unofficial Soups
IDK if it counts as “soup” but make a cup of oatmeal (1 cup oats 2 cups water) in an instant pot, then stir in a packet of TJ “Indian Fare” Jaipur Vegetables. Yum, you get a big bowl of tasty spicy glop that is at edible temperature right away, because you stirred in 10 oz of room temperature stuff into around 20 oz of near boiling stuff and it averages out.
I think technically that counts as gruel. Don’t get me wrong, though, I’m all in favor of gruel, and the kind of thing your doing, but it’s a fun word to use.
I sometimes do something like this too, cooking oatmeal with extra water, some Better then Bouillon, some chopped onion, carrot or whatever vegetables I have handy. Maybe hot sauce or whatever spices I’m feeling. I haven’t done this in a while, thanks for reminding me, we’re getting into good weather for this kind of thing!
It sounds weird but like 4:1:1 oats, wheat gluten, and wheat bran is a really easy way to double the fiber and protein. That’s more for a raisin cinnamon green apple kind of thing no idea how it would go with weird vegetables
Wild Thyme and Venison, “A Wild Thyme”
I have a white chicken chili and a potato soup I use to make when the weather got cold.
I make a “me” soup every time I take a bath.
Soup is a drink.
You literally serve it in a cup sometimes.
Cubed pork, daikon radish, shaved carrot, and napa cabbage in a miso-based broth. Oh, and as much ginger in there as you like.
Nice for when I feel like a soup with no starches. My other soups usually have rice, beans, noodles, or potato.
Tomato mushroom
I’ll be honest, none were good enough to name.
