Recipes on a Budget

"Affordable Recipes for All"

Spicy Ice Box Soup


1/2 lb dry noodles (any favorite shape or long ones will do)
1 Tbsp Asian sesame or hot chili oil
1 med onion, diced (1 cup)
1 lg carrot, sliced (1/2 cup)
2 stalks celery, sliced (1/2 cup)
1/2 oz Chinese dried mushrooms, reconstituted
1 cup sliced green cabbage
1 Tbsp minced ginger root
1 Tbsp minced garlic
1-1/2 qts water or vegetable broth
1 Tbsp soy sauce or tamari
2 tsp sugar
1 Tbsp lime juice (juice of 1 lime) or rice vinegar
8 ea scallions, minced


Cook noodles in pot of boiling salted water 5 to 6 minutes or until al dente.  Drain and rinse under cold water.

If you are using long noodles, cut into 2-inch lengths to make eating easier.

In a large saucepot, heat sesame oil over medium heat.

Add vegetables, including reconstituted mushrooms as well as ginger root and garlic; sauté 1 minute.

Add water or broth and bring to boil over high heat.  Add soy sauce, sugar and lime juice, reduce heat and simmer 5 minutes.  Add cooked noodles and scallions.  Serve or cool to room temperature and chill or freeze for later consumption.

NOTE:  To reconstitute dried mushrooms, soak them in a bowl of warm water to cover for 20 minutes or until softened.  Squeeze excess moisture form mushrooms, remove and discard stems; slice caps thinly.  In a hurricane and its aftermath, you may need to conserve water so you can use this soaking liquid to flavor and moisten other dishes.  However, the mushrooms can exude sand so you may have to strain the liquid through a fine filter such as a coffee filter.

(4 servings)


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03/10/2013 - Posted by | Soup


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