Thursday, October 02, 2014

Kale, Tomatoes, Mushrooms Soup 羽衣甘蓝蕃茄蘑菇清汤

Of the variety of kale available - do you have a favorite? I don't. I like using baby kale in a super-easy-and-quick stir-fry, red kale in a fruit and vegetable salad, green (curly) or lacinato (dino kale) in soups or stir-fries. Besides kale stir-fries, I am also constantly thinking of new ways to cook kale or incorporate kale into simple home-cooking e.g. into wonton cups, with gojiberries, in salads or as spring roll fillings.

Today is one of those unproductive uninspiring days - it is kale soup again, after making a better-looking kale soup here.


BORrr..ring! Did I hear?

Kale, Tomatoes, Mushrooms Soup 羽衣甘蓝蕃茄蘑菇清汤 is made by adding kale to a soup cooked with onions, garlic, ginger, tomato and mushrooms (mixture of beech mushrooms and thinly sliced oyster mushroom). Add any kind of noodles you prefer, to make it one-dish. By using mung bean noodles (or glass noodles), the soup broth remains clear and light. If you use wheat-type noodles, the soup may just slightly thicken up due to the starch in the noodles.


Sharing this with Souper Sunday and Hearth and Soul

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