Creamy Tortellini Soup with Sausage

1 tablespoon olive oil 1 pound Italian sausage, casing removed 3 cloves garlic, minced 1 medium sweet onion, diced 2 teaspoons Italian seasoning Kosher salt and freshly ground black pepper, to taste 2 tablespoons all-purpose flour 4 cups chicken stock 1 (8-ounce) can tomato sauce 1 (9-ounce) package refrigerated three cheese tortellini 1/2 bunch kale,… Continue reading Creamy Tortellini Soup with Sausage

Garlic, Chickpea, and Spinach Soup (with Variations)

2 tablespoons olive oil, plus more for drizzling 1 large yellow onion (about 10 ounces), roughly chopped 4 to 5 large garlic cloves, minced or pressed 1/4 teaspoon fine salt, plus more to taste 1 teaspoon ground cumin 1 teaspoon ground coriander 3/4 teaspoon sweet paprika 1/2 teaspoon crushed red pepper flakes 1/2 teaspoon freshly… Continue reading Garlic, Chickpea, and Spinach Soup (with Variations)

Ginger Garlic Chicken Noodle Soup

For the soup: 10 cups water 2 pounds boneless, skinless chicken thighs, trimmed of visible fat 6 cloves garlic, thinly sliced One (3-inch) piece fresh ginger, minced or finely grated 1 bunch scallions (8 ounces), sliced, whites and greens separated 2 teaspoons fine salt, plus more to taste Freshly ground black pepper, to taste (optional)… Continue reading Ginger Garlic Chicken Noodle Soup

Pressure Cooker Chili

2 cups dry pinto beans (or sub red beans or black beans) SEE NOTES. 1–2 tablespoons olive oil 1 onion, diced 1 pound ground organic beef, chicken, turkey or vegan TVP (1 3/4 cups dry and rehydrated) Textured Vegan Protein or “Soy crumbles”) or soy chorizo! 4 cloves garlic, rough chopped (or 1 tablespoon granulated… Continue reading Pressure Cooker Chili

Fish with Peanut Stew

2 pounds skinless cod, mahi-mahi or other firm-fleshed white fish, cut into 2-inch cubes 2 teaspoons kosher salt (such as Diamond Crystal), plus more as needed 1 teaspoon coarsely ground black pepper 1/2 cup unsalted raw peanuts, plus more coarsely chopped peanuts for garnish 1 medium yellow onion, roughly chopped 1 (14-ounce) can diced tomatoes,… Continue reading Fish with Peanut Stew

Burmese Coconut Noodle Soup

8 oz. (2) chicken breast, cut into small cubes 1 cup coconut milk 2 tbsp. chickpea flour 1 medium onion, diced 3 cloves garlic, minced 2 tsp. grated ginger 2 tbsp. oil 1 tbsp. fish sauce 1 tsp sugar 1/2 tsp. paprika 1/4 tsp. turmeric powder 2 cups chicken stock 8-10 pearl onions Salt to… Continue reading Burmese Coconut Noodle Soup

Burmese Lentil and Glass Noodle Soup

1 cup dried lentils 3 tbsp. vegetable oil 3 tbsp. chopped onions 1 tbsp. minced garlic 1/4 tsp. turmeric powder 4 oz. or 1/2 cup minced chicken/pork/beef 1/2 tsp. paprika 1 tsp. + 1 tbsp. salt 20 fresh curry leaves 7 garlic cloves 4 fresh ginger slices 2 oz. dried bean-thread or glass noodles 1/2… Continue reading Burmese Lentil and Glass Noodle Soup

Burmese Lentils

1 medium Onion 4 cloves of Garlic Some Ginger A bit of Red Pepper 4 cups of Red Lentils Half teaspoon of Sea Salt Half teaspoon of Black Pepper A bit of fresh Parsley 1 teaspoon of Tumeric powder (optional) Chop Onion, Red Pepper and Parsley. Also crush Garlic and Ginger. Wash Lentils and soak… Continue reading Burmese Lentils

Dal: Pe Hin (Burmese Dal)

250g chana dal (yellow split peas), soaked overnight or for at least 4 hours 2 garlic cloves, peeled, left whole 6 tbsp vegetable oil 3 tsp cumin seeds 4 medium onions, finely sliced 1 tsp turmeric powder 1 tsp chilli powder 1 1/2 tsp salt coriander leaves, to garnish (optional) Rinse and drain the soaked… Continue reading Dal: Pe Hin (Burmese Dal)

Summer Corn, Tomato, and Basil Chowder

6 ears corn, shucked 2 tablespoons unsalted butter 1 large onion, chopped 1 shallot, finely chopped 2 garlic cloves, finely chopped 4 cups chicken broth 1 1/2 teaspoons kosher salt 1 pound waxy potatoes (red or Yukon Gold are good), cut into 1/2-inch cubes 1 pint cherry tomatoes, halved 1/2 teaspoon freshly ground black pepper… Continue reading Summer Corn, Tomato, and Basil Chowder

Dal Adas (Spicy Red Lentil Tamarind Soup)

3 tablespoons ghee or extra-virgin olive oil, plus more as needed 1 large yellow onion, finely chopped 6 large garlic cloves, finely chopped 1 (2-inch) piece of fresh ginger, finely chopped 12 fresh cilantro sprigs, leaves set aside for garnish and stems finely chopped (about 1 tablespoon) Kosher salt (such as Diamond Crystal) and black… Continue reading Dal Adas (Spicy Red Lentil Tamarind Soup)

Italian Meatball Soup

FOR THE MEATBALLS 3/4 pound lean ground beef 3/4 pound Italian sausage, casing removed 1/2 onion, grated 1/3 cup Panko 1/4 cup whole milk 1 large egg 3 tablespoons freshly grated Parmesan 2 tablespoons chopped fresh parsley leaves 3 cloves garlic, minced 2 tablespoons chopped fresh basil leaves Kosher salt and freshly ground black pepper,… Continue reading Italian Meatball Soup

Egg Drop Soup with Chicken and Sweet Corn

2 tablespoons corn starch 3 tablespoons water 1 3/4 cups chicken broth 1 1/2 cups water 6 oz chicken breast (or ground chicken, chicken thigh), skinless, cut into bite-size pieces 1 can creamy sweet corn 3 dashes white pepper 1/2 teaspoon salt 2 eggs, beaten Cilantro, to garnish Mix corn starch and water in a… Continue reading Egg Drop Soup with Chicken and Sweet Corn

15-Minute Khao Soi (Thai Coconut Noodle Soup)

4 ounces dry rice noodles 1 tablespoon coconut, peanut or olive oil 1 large shallot finely diced ( or sub half an onion) 2 tablespoons chopped lemongrass 2 garlic cloves, rough chopped 2 tablespoons Thai Red Curry Paste, more for spicier 1/2 teaspoon turmeric – optional pinch cardamom– optional 14-ounce can coconut milk 1 cup… Continue reading 15-Minute Khao Soi (Thai Coconut Noodle Soup)

Wontonless Chicken Soup with Bok Choy

CHICKEN MEATBALLS 1 pound ground chicken ( or use ground turkey, beef or pork or a mix) 1 1/4 teaspoons kosher salt 1–2 tablespoons fresh lemongrass– finely chopped 1 shallot- finely chopped 1 tablespoon grated ginger 2–3 garlic cloves – finely minced 3 scallions, very thinly sliced ( separate white from green parts) 1 teaspoon… Continue reading Wontonless Chicken Soup with Bok Choy

Pho-Ton Soup

4 cups beef, chicken or veggie broth 4–5 thin slices ginger (OK to leave peel on) 1–2 rough chopped garlic cloves (optional) 4–5 Scallions, sliced, divided into white parts and green parts (or sub very thinly sliced onion) 1/2 teaspoon Chinese Five Spice 1/4 teaspoon cracked pepper 12– 14 mini wontons (or to your preference)… Continue reading Pho-Ton Soup

15 Minute Wonton Soup

1 leek, white parts, thinly sliced (or sub 1 shallot or 1/2 cup onion) 4 slices ginger (the size of a quarter, leave peels on- or 1 tablespoon ginger paste) 1 tablespoon olive oil 4 cups chicken broth (or veggie broth) 10–14 wontons (chicken, shrimp or vegetarian) salt and lemon juice to taste a couple… Continue reading 15 Minute Wonton Soup

Chinese Rice Cake Soup

For the meat & marinade: 8 ounces lean pork or chicken (cut into small, thin strips) 2 teaspoons Shaoxing wine 1 tablespoon light soy sauce 1/2 teaspoon sesame oil 1/4 teaspoon white pepper 2 teaspoons cornstarch 1 teaspoon water To assemble the soup: 4 tablespoons vegetable oil (divided) 4 slices ginger (julienned) 3 scallions (thinly… Continue reading Chinese Rice Cake Soup

Eggplant Dal

1/4 cup neutral oil, such as safflower or canola 1 cup finely chopped yellow onion 1 large eggplant (about 1 pound), peeled and cut into ½-inch cubes (about 4 cups) Salt and black pepper 2 tablespoons ghee 1 tablespoon minced garlic 1 tablespoon minced fresh ginger 1 red or green serrano chile, finely chopped 2… Continue reading Eggplant Dal