Sunday Soup #77: Hot & Sour Glass Noodle Soup

Boy #1 (Hunter) and I were geographical bachelors this weekend, as my wife took our youngest to a marching band event in SoCal. And, when me and Hunter are by ourselves, we like to try soups that are either heavily Asian-influenced or contain seafood (because Becky and Fox don't usually love either of those two flavors). I let Hunter pick the recipe to make, and this was the one he picked out... So, let's see how it went!

This recipe came from: https://www.connoisseurusveg.com/hot-sour-glass-noodle-soup/

*Pic 1 - https://www.connoisseurusveg.com/hot-sour-glass-noodle-soup/

Variations from Recipe as Written: I doubled the recipe, but ended up using half chicken broth because it is what I had on hand. So, my version was not strictly vegetarian, even though the original recipe is 100% veggie-compliant (vegan, in fact, as I used vegan maifun rice noodles).

General Thoughts: This soup was quite easy to prepare... Boil water, soak noodles, sauté garlic and ginger, add more stuff, a little more simmering, add some more stuff, and that was it! I did use pre-julienned carrots, so that helped, but it really felt like a snap. From start of prep to soup in bowl, it couldn't have taken more than 30 minutes overall.

*Pics 2 & 3 - Pictures from when I made it

The first thing I noticed was that this was not a "traditional" hot and sour soup (i.e., not what you'd expect to get at a Chinese food restaurant), but the recipe author fully acknowledged that up front, so that shouldn't have been a surprise. And, it was not necessarily a bad thing... The lime juice and the ginger gave it a nice sour bite, and the sambal oelek and garlic provided the heat I was looking for, more or less. The mushrooms were tasty, if a little bit rubbery in some bites (but, hey, they're shiitakes, so they naturally tend that direction), and the carrots provided a nice splash of color, but didn't add much to the taste. The noodles turned out to be perfectly done and really just soaked up the flavor of the broth in the soup.

All of that was good, obviously, but this one did have some things that failed to completely hook me... First, the snap peas... I didn't love them. Their texture and taste were different enough from the rest of the soup that it just seemed out of place. I get it... Snap peas are a staple in some Asian dishes, and they added some nice color, but they just didn't do it for me here. Also, the soup needed a protein of some type to really bring it home. It could be tofu (to keep it veggie), but some chicken (thinly sliced) or jumbo shrimp would have done the job as well. Without it, this soup falls into the category of solid Asian appetizer/pre-dinner soup course, rather than featured meal.

Potential Improvements? This one definitely has potential... Next time, I think I'd use a different variety of mushroom (maybe some sliced portobello) that would be a little more tender, even though that changes the Asian profile of the dish. I would greatly decrease the snap peas (or maybe forget them entirely), and consider replacing them with some shelled edamame? I'd go for some protein, like jumbo shrimp. And, finally, I consider a tablespoon of sesame oil in the pot.

Polling the Fam: Hunter and I were solidly at the 3.5/5 stars point with this one, but I don't do half stars. In the end, I'd make this one again, particularly with the changes above, but it in its current state it isn't one I am super excited about. Solid, but not "wow"... Hunter felt the same.

Verdict: It was okay. (3 stars)

Sunday Soup #76: Mulligatawny Soup

I love making soups that have some history! Mulligatawny soups (aka, Mulligatawny stews) originated in India and became popular in English cuisine as a result of the British Empire's occupation of the Subcontinent. According to Wikipedia, the earliest references to Mulligatawny in English go back to 1784, and it became fashionable in Britain in the early-1800s. There are a lot of different varieties, but this one looked tasty, and I've wanted to try one for some time. Tonight, I had the privilege of cooking for our good friends, Matt and Nicole (as they are moving out of town), as well as the usual suspects. And now, I am excited to share this recipe with you...

This recipe came from: https://soupaddict.com/2009/12/mulligatawny-soup/

*Pic 1 - https://soupaddict.com/2009/12/mulligatawny-soup/

Variations from Recipe as Written: I tripled the recipe. That's it!

General Thoughts: Lisa blessed me by being my prep cook again tonight, doing the necessary chopping and grating on the produce (especially the onions, which always make me cry!), while I cut up and prepped the chicken and did the cooking. This one definitely required a fair amount of prep and was one of the more labor intensive recipes I've made in a while. It was not as over-the-top as some of the soups I've made in this project, but it did take us about an hour before everything made it in to the pot together. Maybe not bad, considering we tripled the recipe (which means triple the prep), but worth mentioning.

*Pics 2 & 3 - Pictures from when I made it

The. Smells. Were. Amazing! As soon as I put the chicken (tossed with flour and spices) into the pot to brown, all of the rich aromas became intoxicating. Garam masala, cumin, coriander, and cayenne combined to promise that this dish could be something special and, as soon as the chicken was finished, I certainly wouldn't have minded sitting right down and eating it over rice.

The taste was very solid! The soup had a rich, Indian flavor, full of the tastes of garam marsala and curry powder, in particular. One of our guests said it initially reminded him of a good chicken tikka masala. The coconut milk gave it a smooth, creamy broth that complimented the hearty texture of the soup, and the grated honey crisp apples imparted a little bit of tang, which was nice. But, the real star was the chicken, perfectly browned and spiced, each piece I got in my bowl was terrific.

There were some small things that could have been a little better... Several of the guests mentioned they thought it could use some more salt, and it did taste even better when I sprinkled some additional salt over my bowl. Also, while the flavors were rich and deep, it was not very (heat) spicy. As a result, several of our guests thought it could have used a bit more heat.

Lisa bought some naan bread, so I also made some fry bread to accompany the soup. It was my first time making it, and I am sorry to say I burned a good bit of it. Ooops! But, despite the fact that I overcooked it, it still turned out quite tasty and was a good companion for the Mulligatawny.

Potential Improvements? I think I'd definitely add more salt next time, seeing that was something several of my guests mentioned. Also, particularly if the crowd I am making for likes things on the spicier side (which I certainly do), I'd kick the spice up a notch by using spicy curry powder (instead of mild), a little more cayenne, and maybe even a bit of chili powder. If I'm feeling really froggy, I might even dice up a single serrano pepper (which have grown in popularity in southern Asian cuisine) to add to the veggie mix. 

Polling the Fam: I certainly enjoyed this one (including its history and exotic origins) and would certainly make it again (particularly with the changes above). Becky and Jayson, who both do not normally like Indian food or curry, thought it was just okay, but said that the chicken was good. Fox and Hunter both said they liked it okay, but that it needed more spice. Lisa said she really liked it, but mentioned that it needed more salt, and she suggested using at least some spicy curry powder in the mix. Matt said he loved it and that it was great, but (like Lisa) recommended more salt and spice. Nicole said it was "perfect," with just the right amount of curry, and said the fry bread added the extra salt she wanted.

Verdict: Liked it. (4 stars)

Sunday Soup #75: Vegetarian Lentil Tortilla Soup

I know what you're thinking... Are eyebrows considered facial hair? After that, though, you may have had the same thought as me... As a meat-a-saurus, could I really like a vegetarian tortilla soup? My Spidey-senses usually tingle any time someone suggests that I cook a vegetarian dish, but my family is one of hundreds of thousands affected by the US Government shutdown, and money is tight right now. So my wife (Becky) suggested this vegetarian soup as a way to save a little on the grocery bill, and (I guess?) to be healthier or whatever. ;-) Let's see how it went...

This recipe came from: https://peasandcrayons.com/2017/02/vegetarian-lentil-tortilla-soup.html

*Pic 1 - https://peasandcrayons.com/2017/02/vegetarian-lentil-tortilla-soup.html

Variations from Recipe as Written: Not really a variation, since it was listed as "Optional" in the recipe, but we did not add heavy cream.

General Thoughts: Becky and I worked to prep this one together, so it went quickly. There was some dicing to be done, quite a few cans to open, beans to drain and rinse, etc., but considering that it was all going to be cooked in the Instant Pot (seal it, cook it, done!), it didn't feel that onerous. It looked a little brothy in the pot, but given the black beans, pinto beans, and (most importantly) dried lentils, I figured it would thicken up as it cooked.

*Pics 2 & 3 - Pictures from when I made it

When the soup was ready, it smelled delightful! It had a rich aroma of (surprise, surprise) tortilla soup, which I think is quite important. The consistency was also a pleasant surprise. It wasn't too brothy and it wasn't too thick... Like Baby Bear's bowl of oatmeal for Goldilocks, it was JUST right! It was chocked full of legumes and veggies, all of which combined to give it a great mouth-feel, and made it come across as warm, hearty, and satisfying.

The taste was so surprising to me that I almost couldn't believe it... How could a vegetarian tortilla soup (in which I have always been accustomed to having meat protein) not make me miss chicken or other cooked animal flesh? I really enjoyed the flavors imparted by the veggies and spices, and the beans and lentils were perfect. Even the corn, of which I am not generally a fan in my tortilla soups, was tasty and not too overpowering. As it came out of the pot, it was a little bland for me (remember, Ryan = Fire Eater), but some sliced raw jalapeño as a garnish kicked it up to the right level for me. Also, I highly recommend (if you are so inclined) a dollop of sour cream, as well, as it gave the soup a great finish.

As an aside, I am not always eager to try tortilla soup recipes because they all taste the same to me. However, this one was just different enough (being vegetarian and so rich and hearty) that it held my interest.

Also, this one was TERRIFIC left over... A little thicker, but with the same wonderful taste and tummy-filling yumminess!

Potential Improvements? Not much to improve on here... I might like to try it with the heavy cream and see how that differs from the sour cream I used as garnish, but that is more out of curiosity than something I actually think could make it better. And, unless I had a reason to keep it vegetarian, it might benefit from some roasted chicken, but that is certainly not a requirement.

Polling the Fam: I really liked this one and would definitely make it again. Becky thought it was tasty and filling. Hunter thought it was good but opined that some chicken in it would be great. Fox (our picky one) even thought it was good and couldn't think of a way to improve it.

Verdict: Liked it. (4 stars)

Sunday Soup #74: Instant Pot Wild Rice Soup

Helloooooooo, Souper Troopers! This is my first post in a while, I know... I went dark in November, and December was pretty busy with the holidays and all, so this is my first chance to get back at it. But, just because I haven't been posting doesn't mean I haven't been cooking! In fact, I have three recipes and reviews ready to post now, and I'll be making another on Sunday!! So, to my three loyal readers, thank you... And, for everyone else who just likes to cruise by and see if anything looks good, let's get started with my first soup of the holiday... Was this one good enough to make Santa say ho-ho-ho, or would it make him want to say no-no-no? Let's see...

This recipe came from: https://pinchofyum.com/instant-pot-wild-rice-soup

*Pic 1 - https://pinchofyum.com/instant-pot-wild-rice-soup

My Variations from Recipe as Written: I used a wild rice mix, instead of the straight wild rice called for, because I could not find actual 100% wild rice. More on this later...

General Thoughts: I felt like a soup with some rice in it because... ya know... sometimes you just feel like rice. This recipe looked rich and creamy, and it called for mushrooms, so it looked promising. There isn't much I can say about how it actually looked or smelled while it was cooking because I made it in the Instant Pot. But, because of that fact, the prep was simple enough; a little chop, chop, chop on the carrots, celery, and onions, and that was about it! Quick and clean... But how did it taste?

*Pic 2 & 3 - Pictures from when I made it

The taste was... only okay. It was rather bland and unremarkable. The mushrooms were pleasant enough, and the other veggies imparted some measure of flavor, but it was mostly uninteresting and unremarkable. It certainly never made any of us say "yum."

The worst thing about this one was the texture and consistency. It straight up turned into wall paper paste! This is where the 100% wild rice (or the lack thereof) comes in, I am sure... The easily-available wild rice mix I got at the grocery store just went to mush in the pot. It put me in mind of gruel, oatmeal, or other gooey cooked grain. It was thick and gloppy, with all of the appeal you can probably imagine goes with that.

The best thing I can say about it... It had decent color.

Potential Improvements? If I were to make it again (which I likely won't), I would have to special order the wild rice. If that would keep it from turning into spackle, it could only be an improvement.

Polling the Fam: I'll save you the trouble here... Thumbs down all around. The only reason I am giving it two stars instead of one is that it just has to be better using actual wild rice, else they'd have been embarrassed to post it on their website, right?

Verdict: Not a fan. (2 stars)