Minestrone Soup

A good soup for when the weather is just starting to get cold. Even better when reheated!

Ingredients:

• vegetable oil
• 2 medium onions, diced
• 2 leeks, diced
• 1 carrot, diced
• 1 potato, diced
• 1 can of beans (I used kidney because it was all I could find)
• 1/2 a cup of parsley, chopped
• 1 bag of spinach, chopped
• marinara sauce
• water or vegetable stock
• 1/4 cup Parmesan cheese
• 1 cup of cooked pasta

Directions:

1) Heat 4 TBSP oil in a pot.
2) Add the onions and let sweat until they become soft (you may need to add more oil to prevent burning).







3) Add the leeks, carrot, potato, salt and pepper and cook for a few mores minutes, until they begin to soften.








4) Add the beans, parsley and spinach until the spinach wilts.








5) Add the stock or water (to cover), and add half as much marinara sauce.
6) Simmer until the vegetables are soft.
7) Add the Parmesan cheese and pasta and cook until the cheese has mostly dissolved and the pasta is warmed.

 So much soup...

Ramen Noodle Soup

I followed this recipe for the soup, and made a few changes due to liking green onions more than ginger. I thought it would be a bit difficult to find vegetable stock in Korea, so I made some following this recipe, loosely. It seems like you can throw any vegetables into water to make broth.

Ingredients:

• Stock
• water to cover
• vegetables
• carrot
• mushroom
• onion
• leeks
• pepper
• Noodle Soup
• stock
• 2 TBSP soy sauce
• 1 TBSP sesame oil
• 2 TBSP fresh ginger
• 4 green onions
• 3 TBSP vegetable oil
• 1 block of tofu
• 1 package of Ramen noodles
• 2 cups of spinach

Directions:

1) Chop the vegetables for the stock and place them in a pot.
2) Cover with water.
3) Bring to a boil.






4) Add the pepper and stir. Cook for 1 hour.
5) Strain the vegetables out and put the liquid back into the pot.







6) Add the soy sauce, sesame oil, ginger, and green onions and bring back to a boil.
7) While it is boiling, heat the oil in a pan.







8) Add the tofu and cook for about 4-5 minutes on each side, until it is brown.







9) Add the Ramen to the stock and cook for 8-10 minutes, until cooked through.








10) Add the spinach and cook for 2-3 minutes until wilted.









11) Add the tofu and cook for 2-3 minutes until heated.