I'm looking forward to getting together for eating and swapping soup tonight! One friend made homemade french bread for our meal.I'm so looking forward to homemade bread, as I'm not much of a baker. Tonight I will be serving New Orleans Style Gumbo.
Here's comment about Gumbo:
Gumbo isn't about recipes. Gumbo is cooked with instinct and heart. Gumbo is a dish you are taught, not something you can make by reading a recipe. My gumbo won't taste like yours and yours won't taste like mine, altough mine tastes pretty similar to my Mom's, but that is probably because she taught me how to make it. If you have the ability to cook with pinches, dabs and shakes, if you can season, then taste, then season a little more until it tastes right to you, then you can make gumbo using this "recipe".
I will be posting the recipe later.
Showing posts with label asian soup. Show all posts
Showing posts with label asian soup. Show all posts
Thursday, January 26, 2012
Monday, November 14, 2011
When in the mood for the Orient
I can't claim this dish to be of a certain origin, but it is a combination of different recipes to create a soup with ingredients I already had on hand. The meatballs were premade and in the freezer from a Cookday that I do every 6-8 weeks. All I really had to do was get those and some broth out of the freezer (homemade) and away there it was! I also made some fresh spring rolls. Let me know if you want the recipe, they turned out fantastic!
Glass Noodle Meatball Soup
10-12 meatballs, 1 inch when baked
8 C broth (chicken or vegetable)
1 T Fish Sauce
1 t soy sauce
Dash ginger
6 oz vermicelli noodles, broken up into 2 inch pieces
4 green onions, diced small
2 C shredded bok choy cabbage
Meatballs:
1 lb ground beef
1/3 cup minced onion
1/2 cup plain breadcrumbs
2 t minced parsley
1/2 t salt
<1/8 t black pepper
1 egg
Make meatballs with a mix of any ground meat.
You can drop this into the boiling broth and cook thoroughly or bake separately and drop into the broth later. I prefer the later as the broth is clearer when meat is cooked separately.
When broth and liquids have boiled and meat is cooked, add noodles and vegetables.
Soup will be done in 6 minutes when noodles are clear and soft.
Glass Noodle Meatball Soup
10-12 meatballs, 1 inch when baked
8 C broth (chicken or vegetable)
1 T Fish Sauce
1 t soy sauce
Dash ginger
6 oz vermicelli noodles, broken up into 2 inch pieces
4 green onions, diced small
2 C shredded bok choy cabbage
Meatballs:
1 lb ground beef
1/3 cup minced onion
1/2 cup plain breadcrumbs
2 t minced parsley
1/2 t salt
<1/8 t black pepper
1 egg
Make meatballs with a mix of any ground meat.
You can drop this into the boiling broth and cook thoroughly or bake separately and drop into the broth later. I prefer the later as the broth is clearer when meat is cooked separately.
When broth and liquids have boiled and meat is cooked, add noodles and vegetables.
Soup will be done in 6 minutes when noodles are clear and soft.
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