My friend and work colleague said that I should only post recipes of meals that Will loves.
Will is probably my pickest eater–which is funny because when you have two sets of twins 19 months apart they are all pretty much eating the same thing. So, I find it strange (and I’ll admit frustrating) having a picky eater. But that is Will. It might also be that he “tastes” food differently than the rest of us. Will is allergic to eggs and the allergist once told me that eggs probably have a metallic taste to Will–protective way the body rejects certain foods. So, maybe everything tastes different to Will.
Besides the Korean Beef, Will LOVES this soup (it received his highest approval of two thumbs up). Here is a link to my inspiration, but of course I didn’t have all of the ingredients so I’m giving you my modified-this-is-what-I-had-in-my-pantry version. I did make it with fresh turkey broth from the turkey we had at Thanksgiving. Since the holidays are around the corner SAVE all turkey carcasses and ham bones. Putting the turkey remains, water and a bay leaf in the electric pressure cooker makes an excellent (and super easy) broth. The ham bone seasons beans and bean soups.
- 4 tablespoons soy sauce
- 1 clove minced garlic
- 1 tablespoon grated fresh ginger
- 1 tablespoon sugar
- 4 tablespoons rice vinegar
- 8 cups chicken/turkey broth
- 1 package medium firm tofu (cut into small cubes)
- 4 cups spinach, kale, and/or swiss chard
- 1 package of rice noodles (prepared separately)
- ½ c chopped cilantro (optional)
- ¼ c thinly sliced scallions
- Prepare rice noodles according to package.
- Combine the soy sauce, garlic, ginger, sugar and rice vinegar in a bowl.
- Heat the broth and add the above items. Bring to a boil. Add the tofu and the vegetables and simmer five minutes. Add cilantro and green onions to the soup or use as a garnish after soup is ladled into bowls. Add noodles to bowls and ladle in soup. If you want, add sirachi sauce to give your bowl of soup a little zing. Happy Slurping!