A well-simmered soup deserves its own poem. Is there soup poetry?
tastes well-mellowed blend
soft carrots sweet on my tongue
savour autumn’s broth
There we go. There is now at least one soup haiku.
Sometimes, however, the day calls for soup but leaves little time for the simmering. Here is a recipe for just such a day.
Bring to a boil:
1 dollop of minced ginger ( 1/2-1 tsp)
Add 1 pkg udon noodles and 1 pkg firm tofu, cut as small as your preferences dictate.
While this simmers, chop 2-3c spinach and 1 TB onion and add to the pot.
Flavour with the following:
splash of soy sauce (1-2 TB)
juice of one lime or approx 1 TB rice wine vinegar
splash of Thai fish sauce
hot sauce as desired (we add at the table individually)
Add 1 glass water to mellow the seasonings and cool the broth.
Serves 4 in less than 10 minutes, including time staring into the fridge.
One of the benefits of homeschooling is the fresh, hot lunches in November.