hotcha! spicy thai noodle soup

After quite a battle, I'm waving the white flag. I'm sick. I've lost my voice and have turned into quite the sad sack. On Thursday night, I realized that we were out of broth. Nothing frozen, no cubes, no cartons, nada. I wanted ramen soup and so I bravely ordered out for some from a local Japanese restaurant. What arrived on my doorstep was an insult to ramen soup everywhere. The broth was murkey in the worst way and stunk to high heaven. I tossed it. Luckily, I had also ordered some passible agadashi tofu so I was able to at least eat dinner. The next day, I picked up a few needed ingredients and decided that a homemade ramen soup was going to be on the menu for dinner. But since I was sick, I was drawn to the kick-ass flavours of chilis, ginger root and lemongrass. Screw the ramen, I was going to make a spicy Thai soup with Japanese noodles instead.

This soup is really easy to make, despite the long list of ingredients. First, you want to infuse the broth with goodness, so I threw in a frozen chicken carcass I had in the freezer along with some very heady, aromatic ingredients: ginger, chili, lemongrass, garlic. If you don't have old bones laying about, skip it! Make it vegan! Don't have fresh chilies? Used dried. And for noodles, I found some fresh Japanese ramen noodles at the grocery store, but you are welcome to use rice noodles, udon, soba or just plain old spaghetti. Just use a long noodle with a bit of chew that gives a good slurp...because with an asian noodle soup, slurping is the best part! Enjoy.

spicy thai noodle soup
1 carton of chicken or veggie broth
1 chicken carcass (optional)
2 hot yellow or red peppers, seeds removed
2 inch knob of ginger, smashed
4 cloves garlic, smashed
2 green onions, chopped
1 stalk lemongrass, smashed
1 T soy or fish sauce
zest & juice of 1 lime
8 mushrooms, sliced
2 t toasted sesame oil
2 individual packets of Japanese ramen noodles (or other noodle)
1 carrot, julienned
1/2 c shredded chicken, bbq pork or diced tofu
1/2 bunch of cilantro, chopped

In a large pot, bring the broth, carcass (if using), chilis, ginger, garlic, lemongrass, green onions, soy/fish sauce and lime zest to a low, simmering boil. Reduce heat to low and simmer for 30 minutes. Strain out all the solids and discard while placing the broth back into the pot.

Meanwhile, heat sesame oil in a frying pan and add the sliced mushrooms. Saute until golden and juicy. Add the mushrooms and their liquid into the broth, along with the julienned carrots, ramen noodles and your choice of protein and bring the pot to a low boil for 2 minutes, careful not to overcook the noodles. Add in lime juice, adjust for seasoning and serve. Top bowls with fresh cilantro.

500 grams of spaghetti = two delicious summer pastas

I've been doing some serious cooking for about the past week or so. If there is such a thing of kitchen karma, then I consider myself blessed. Everything that has come out of my lil' 60 sq. ft. kitchen has been pure gold and these two meals are no exception. If there was going to be a dinner duel, I'd prepare for a serious battle of skill and wit. Not only do they both kick some serious whoop ass, they both use up two halves of one 500 gram package of spaghetti. If they were to step into the dinner ring it would be difficult to pick a winner. But for the sake of keeping things interesting, let's take stock.

In the green corner: fresh peas & zucchini with spaghetti
It's kind of funny, but Cornelius and I don't even really like zucchini but I bought some baby ones this past weekend at an actual farm. They just looked so cute and so gosh darn healthy that I bought three. I also bought a bag of fresh peas, so when I made dinner tonight, I knew that I could make some kind of meal out of my farm haul. Who knew that we'd not only be eating up our bowls with utter delight, but both of us ran back to the kitchen table to grab seconds. Even when my seconds were mainly everything but the pasta it was still an incredible bowlful of veggie RAD. If I did have to deduct points (we are still speaking of a duel, after all), it did require some extra effort since I had to slice 3 zukes and shuck the peas. Not a big deal...just crank the tunes loud and you'll do fine. For me, it's the summer of Thee Headcoatees so turn it up.

In the red corner: creamy spaghetti with 2 kinds of tomatoes
I made this meal late at night last week. Light was low (hence the crappy photos), but please don't let that be the deciding factor. This meal was a taste sensation! This is a true no-cook sauce since the tomatoes get all lovely and marinated from the pesto, garlic and oil and the hot pasta melts the goat cheese into a creamy sauce. Ideal for a hot summer night! This meal is packed with flavour and once again, we both went back for seconds...waistlines be damned! Now, if I did have to remove battle points, Cornelius found the pasta a bit dry. A small quibble perhaps that would certainly be remedied with a splash or two of pasta water, but I certainly wouldn't cry defeat! This pasta won't go down without a fight.

And the winner is....both (duh)!
Seriously, I couldn't make up my mind. They are both simple to prepare and they make use of all the goodness summer has to offer. How can you go wrong with either pasta? Why not just have your own smackdown and make them both!

fresh peas & zucchini with spaghetti
250 g spaghetti
1 T olive oil
1/2 t red chili flakes
4 cloves garlic, minced
3 baby zucchini, sliced thin
1 lb peas, shucked
salt & pepper
zest of 1 lemon
juice of 1/2 lemon
10 mint leaves, chopped
20 basil leaves, chopped
1/4 c crumbled feta cheese

Prepare pasta according to package directions. Meanwhile, heat olive oil in a large skillet and add in garlic and chili flakes. Stir about until fragrant and add in peas and zucchini, stirring occasionally. After a few minutes, season with salt and pepper and add in the lemon zest, juice and the basil and mint leaves. Saute for a few minutes more and then toss with drained pasta. Crumble feta over top and enjoy. Really, really enjoy.

creamy spaghetti with 2 kinds of tomatoes
250 g spaghetti
3 fresh tomatoes, diced
4 sun dried tomatoes, diced
1 clove garlic, finely minced
1 heaping T basil pesto
salt & pepper
1 T olive oil
3 T goat cheese
zest & juice from 1 lemon
handful of fresh basil, torn

Prepare pasta according to package directions. Meanwhile, combine the tomatoes, pesto, olive oil, salt, pepper, and garlic together in a large bowl. Let the flavours meld as the pasta cooks. Add the drained pasta, goat cheese, basil, zest and lemon juice to the bowl, toss well so the pasta gets coated everything and serve. Mmmmmmm.

power hungry

I've been on a total udon kick lately...and having them on sale at the large asian supermarket isn't stalling any cravings. Recently, I've made a Japanese-style udon soup with salmon, vegetarian stir-fries and the other night I decided it was time for something virtuous and restorative. I had a fridge full of vegetables, half a block of tofu and more udon than you can shake a stick at. Udon soup it was gonna be. This soup was super simple to whip up and was ready in no time at all. I'm also posting this soup recipe as part of Soup's On - Alanna's (of A Veggie Venture fame) February soup challenge.

Warning: This soup also has special powers. I ate a large bowlful on Monday evening just before I was to head out to my Monday night bowling league. I felt tired and drowsy and the rain was coming down. It was not a night for putting on rain gear, hopping on a bike and bowling...at least not in the state of mind I was in. But this soup really kicked my ass into high gear. It somehow gave me the energy to put on my rain gear, ride like the wind and get to the local bowling lane on time....and it gave me the ultimate bowling power to bowl over my average for all 3 games. Yes, this soup has the power to restore and kick ass. Use wisely.

curry and miso udon soup
4 c water (plus extra to cook the noodles)
1 cube of vegan vegetarian broth
3 cloves garlic, minced
1/2 onion, diced
2 inch piece of ginger, grated
1 heaping t of curry paste (or powder)
2 heaping T of miso paste
a couple drops of toasted sesame oil
1/2 t soy sauce
1 large carrot, cut into matchsticks
1/2 red pepper, cut into matchsticks
1 small head of broccoli, cut into florets
1/2 block of tofu, diced
1 t sriracha (if you dare)
2 packets of fresh udon noodles

1. In a large pot, bring the water to a boil. Add in the onion, garlic and ginger. Whisk in the miso paste, curry, sesame oil and soy sauce. Add in the carrots, pepper and broccoli. Cover and reduce heat for 5 minutes.

2. While soup is cooking, boil water and add in the udon noodles. Boil for two minutes and drain. Add noodles and tofu to the soup. Add in the sriracha if you like it hot. Ladle into bowls and feel better about your day.

schlurp!

I always associate big bowls of steaming hot udon soup as a meal meant to be eaten alone. Japanese noodle bars always have long counter spaces which make them perfect for solo dining and the service is very perfunctory yet careful without the chit-chat. Oh, and did I forget to mention the slurping? Really, it's hard to eat those long chewy noodles without a slurp or two. It's an exercise in grace getting the noodles from your chopsticks to your mouth without so much as a drop of broth on the page of the book you've just borrowed from the library. And I guess it's because the library is right across from the noodle bar I like the best, that I find such pleasure in my solitary bowl of udon. For me, udon and books go hand in hand. Sure, I've gone for noodles with friends and often times, Cornelius and I have taken bowls of take out soup to eat at home, but somehow it's not the same. Sitting at the counter (a window seat is always best!) on a cold day with a big bowl of Charsiu Ramen with Shoyu broth is restorative. Maybe it's just about spending some quiet time in my own head, reading a good book, people watching and not so much minding the grayness outside that makes the whole experience seem so special. Who knew sitting at a counter eating noodles could do so much for a girl?

I came up with the recipe below on Monday after enjoying a lovely solo bowl of udon on Saturday with only my ipod, Run DMC, and the local entertainment rag for company. This recipe turned out amazingly well and if I could eat it every week, I'd be one very happy person. If you have corn or bean sprouts or spinach on hand, add it in! Don't like salmon? Top with tofu, shrimp or chicken. Don't sweat it.

udon soup with grilled salmon
(for two)
1 t maple syrup
1 T soy sauce
juice from 1/2 lime
a few dashes of hot sauce
a few dashes of sesame oil
1 salmon steak

sesame oil
3 garlic cloves, sliced thin
1 knuckle sized piece of ginger, grated
2 stalks celery, sliced on the diagonal
1 green pepper, large dice
1 c broccoli florets
4 c vegetable broth
3 scallions, large chop
2 individual packets of miso (about 2 large tablespoons worth)
2 individual packets of udon noodles
juice from 1/2 lime with zest

1. In a shallow bowl combine the first 5 ingredients and mix well. Add the salmon steak to the bowl and brush the sauce mixture over the salmon. Let sit for 30 minutes. Grill the salmon in a dry cast iron skillet until done, about 3-4 minutes per side depending on thickness. Set aside.

2. Into a large pot, add a few dashes of sesame oil and add in the garlic, ginger, celery, green pepper and broccoli. Stir about until all the vegetables are slightly glistening and then add in the broth. Bring to a boil and add in the udon noodles, miso and scallions. Turn down the heat, stir to break apart miso and let the noodles cook for about 3 minutes or so. Turn off heat and squeeze in the lime juice and add the zest.

3. With tongs, add in the noodles and vegetables to 2 very large soup bowls. Pour in broth, but don't fill the bowl....keep the broth under the noodles as we want to create a noodle-y cushion for the salmon. Divide the salmon into 2 pieces and place on top of noodles, 1 hunk of salmon for each bowl. Now slurp away to your hearts content!

ravenous like a tiger

Sometimes I like to fly by the seat of my pants. No plans, no forethought. Just an idea and the faith that I can make it happen. Last Friday, I went out with friends to The Foundation, one my favored Vancouver eating spots. Vancouver is in the midst of a boil-water advisory due to all the insane amount of rainfall we've been having. No worries, though, as there was enough beer to keep us all afloat. I was modest in my choice of soup but I did manage to snag a few forkfulls of my friends pasta dish, the aptly named "Spicy Peanut". Oh the deliciousness that danced on my tongue that night! It was a party for the tastebuds and I've been dreaming of that damned "Spicy Peanut" ever since.

This evening without nary a look into the cupboards or fridge, I decided that hell or turbid water, I would make the Spicy Peanut dish! Unfortunately, I was out of fresh ginger, sambal oelek, limes, and my soy sauce bottle was almost empty. Did I let that deter me from the power of the Spicy Peanut? I think not. So I made do with what I could scrounge up, squeeze out and hastily substitute. And you know what? The results tasted pretty damn close to the mighty fine "Spicy Peanut" from The Foundation. This sauce will be a work in progress. Of course I'll make it again with fresh lime juice instead of lemon juice and I'm sure it will taste infinitely more fabulous with fresh ginger, and I'm sure a healthy dollop of chili-garlic sauce will render my black pepper additions useless. But, you know, I'm not ready to bad mouth this sauce for what it could have been. This velvety, coconutty, smooth concoction is a dream. If I could marry it I would. I mean, while you know there might be a Top-Of-The-Line Peanut Sauce out there, you just gotta love the one you're with.

I served this decadant sauce over whole wheat pasta, stir fried tofu, red onion and green peppers (the only vegetables I had!) and a tiny bit of shredded leftover chicken. This sauce would make a great dipping sauce for satay or fried tofu or poured over baked yams or steamed spinach. Oh the possibilities!

my spicy peanut sauce
1 c natural peanut butter
1 can light coconut milk
2 T fresh lemon juice
2 T soy sauce
1 T fish sauce (if you want to make this vegetarian, leave out & put 1T of soy sauce in its place)
2 T hot sauce
2 t ginger powder
3 cloves garlic, minced
2 T brown sugar
1 t ground black pepper
dash of salt

1. Add all of the ingredients into a small saucepan. Stir over low heat until everything is warm and blendy. Taste and adjust seasonings if needed.

And the title of my blog post? Well, I have Shake Your Fist to thank. Amy wrote about Dr. Joel and included a link to a song that I pretty much OD'd on in July. The track is gone off of Amy's blog, but you can hear Ravenous Like a Tiger on Dr. Joel's MySpace account. So good!