Soup for the soul

[SeaCat]

The last time my parents came down to visit it was a bit chilly and nasty. (Grey and wet.) When it was coming up to noon time I asked my parents what they wanted for lunch. I was surprised when my father asked if I could make some of my no name soup. (I don't have a name for it but my parents do. My father calls it Fuck you muchly soup while my mother calls it heaven and hell soup.)

I was surprised at this request because they usually want to go to either the Caribean Cafe for Gyro's or to Kevins for some of their monster sandwiches. I was up to the challenge though.

I dug through the cabinets and the freezer for what I would need.

Soup Stock
Sriracha Sauce
Ramen Noodles
Slivered Beef (Marinated and then frozen)
Green Onions

Using the Microwave I defrosted the soup stock and the meat. The stock went into a pot along with an equal amount of water and the Noodles. The Green Onions were sliced thin and set to the side.

As the stock heated and the noodles cooked I stir fried the beef with the onions.

When the noodles were ready I added a half cup of the sauce to the stock then ladeled it out into the bowls. To this was added equal portions of the meat and onions.

This was just what the doctor ordered for a miserable day.

Cat

 

[stephen55]

Sriracha Sauce...I had to look it up. The picture looked familiar and then I realized I have an unopened bottle in the cupboard.

http://www.asianfoodgrocer.com/img/prods/food/sauces/11014_sriracha_sauce_lg.jpg

I've been waiting to use up my bottle of Sambal Oeleck before I open it.

 

[SeaCat]

Sriracha Sauce...I had to look it up. The picture looked familiar and then I realized I have an unopened bottle in the cupboard.

http://www.asianfoodgrocer.com/img/prods/food/sauces/11014_sriracha_sauce_lg.jpg

I've been waiting to use up my bottle of Sambal Oeleck before I open it.

You'll like it. I use it a lot in soups and as a condiment.

Cat

 

[voluptuary_manque]

I've got minestrone milanese on the simmer plate right now.

 

[Stella_Omega]

Ramen, man. Last time I made it, I sliced in some red yams, shredded cabbage, shredded white onion, into the water while waiting for it to start boiling. I had some leftover grilled tuna, so I sliced that, and green onions, and set them aside. Once the noodles were getting soft, I dropped an egg into the nest of noodles and let it poach while I added the seasoning packet.

Slide everything into your bowl, arrange the tuna-- or steak or chicken or nothing at all-- and the green onions over the top.

Heat it up with any sort of hot sauce-- we have sriracha, chili sesame oil, tapatio, and some wacky labeled cajun thing.

The sweet yams are so yummy contrasted with the salty broth!

It's good to keep Sesame oil around, a few drops adds a lot of authenticity to ramen.

 

[stephen55]

Heat it up with any sort of hot sauce-- we have sriracha, chili sesame oil, tapatio, and some wacky labeled cajun thing.

Any chance it's called Mega Death?

 

[voluptuary_manque]

Ramen, man. Last time I made it, I sliced in some red yams, shredded cabbage, shredded white onion, into the water while waiting for it to start boiling. I had some leftover grilled tuna, so I sliced that, and green onions, and set them aside. Once the noodles were getting soft, I dropped an egg into the nest of noodles and let it poach while I added the seasoning packet.

Slide everything into your bowl, arrange the tuna-- or steak or chicken or nothing at all-- and the green onions over the top.

Heat it up with any sort of hot sauce-- we have sriracha, chili sesame oil, tapatio, and some wacky labeled cajun thing.

The sweet yams are so yummy contrasted with the salty broth!

It's good to keep Sesame oil around, a few drops adds a lot of authenticity to ramen.

Really? Hmmm . . . (note to self: put sesame oil on shopping list) Not that I get to eat ramen much. The glycemic index is too high for more than once a month or so. However, I could always use the condiment package in some whole wheat linguine. Why yes, you can eat well even with type 2 diabetes.

 

[SeaCat]

Ramen, man. Last time I made it, I sliced in some red yams, shredded cabbage, shredded white onion, into the water while waiting for it to start boiling. I had some leftover grilled tuna, so I sliced that, and green onions, and set them aside. Once the noodles were getting soft, I dropped an egg into the nest of noodles and let it poach while I added the seasoning packet.

Slide everything into your bowl, arrange the tuna-- or steak or chicken or nothing at all-- and the green onions over the top.

Heat it up with any sort of hot sauce-- we have sriracha, chili sesame oil, tapatio, and some wacky labeled cajun thing.

The sweet yams are so yummy contrasted with the salty broth!

It's good to keep Sesame oil around, a few drops adds a lot of authenticity to ramen.

Sesame Oil is a great addition to a lot of dishes. I use it a lot when I stir fry.

A nice little hint about the Ramen Soups. The seasoning packet has a ton of salt in it. Because of this I rarely use that, instead I use the stock that I make. (I have a nice collection of the seasoning packets but I haven't found a use for them, yet.)

Cat

 

[SeaCat]

Really? Hmmm . . . (note to self: put sesame oil on shopping list) Not that I get to eat ramen much. The glycemic index is too high for more than once a month or so. However, I could always use the condiment package in some whole wheat linguine. Why yes, you can eat well even with type 2 diabetes.

Bear,

Not having looked into it, what is it that pushes the Glycemic index so high?

I use my home made stock for the soup base and just use the noodles from the packages. (It's cheaper to buy the noodles this way than to just buy the noodles around here.) I don't use the seasoning packet because of the salt content.

Cat

 

[voluptuary_manque]

Bear,

Not having looked into it, what is it that pushes the Glycemic index so high?

I use my home made stock for the soup base and just use the noodles from the packages. (It's cheaper to buy the noodles this way than to just buy the noodles around here.) I don't use the seasoning packet because of the salt content.

Cat

White flour. Any of the processed carbohydrates should be eaten rarely if at all. Unfortunately (sob, sob!) that also goes for white potatoes. There is a growing body of opinion that the low fat diet the gov has been pushing for thirty years is completely upside down. Refined carbs are more likely to be what is fattening the world than bacon and olive oil. Turns out that a cheeseburger (on a whole wheat bun!) is actually health food.

White rice is as bad for you as a bowl of sugar.

 

[vrosej10]

White flour. Any of the processed carbohydrates should be eaten rarely if at all. Unfortunately (sob, sob!) that also goes for white potatoes. There is a growing body of opinion that the low fat diet the gov has been pushing for thirty years is completely upside down. Refined carbs are more likely to be what is fattening the world than bacon and olive oil. Turns out that a cheeseburger (on a whole wheat bun!) is actually health food.

White rice is as bad for you as a bowl of sugar.

Same for white bread. The carbo in white bread actually converts to glucose quicker. There's a theory all these high gi carbs are what is pumping up the rates of diabetes. Being a diabetic, my home is a low gi zone. I fricken hate white bread. I consider it anti food. Eat it and half an hour later, you're hungrier than before you ate! Don't do potatoes anymore, never white bread and only 1/3 of a cup of cooked rice at any sitting and then only basmati rice (lower gi that regular).

 

[SeaCat]

White flour. Any of the processed carbohydrates should be eaten rarely if at all. Unfortunately (sob, sob!) that also goes for white potatoes. There is a growing body of opinion that the low fat diet the gov has been pushing for thirty years is completely upside down. Refined carbs are more likely to be what is fattening the world than bacon and olive oil. Turns out that a cheeseburger (on a whole wheat bun!) is actually health food.

White rice is as bad for you as a bowl of sugar.

Well hell, thanks for the info. I'm going to pass this along in work and see if they have heard about it.

Cat

 

[voluptuary_manque]

Well hell, thanks for the info. I'm going to pass this along in work and see if they have heard about it.

Cat

Find yourself an endocrinologist. A nutritional anthropologist would be useful but they are few and far between.

It makes sense from an evolutionary standpoint. What can foraging populations eat? Meat, tubers, fruit, tender leaves and nuts. Seeds require a lot agriculture and a lot of processing. We've only been eating them for eight thousand or so years. That's a blink of an eye from an evolutionary standpoint. We do know that the reason we developed such large brains comes from having abnormally small guts and that can be directly due to the use of fire and cooking. Two recent books (that are somewhere else in the house) point this out very clearly. The worst part is that 'bleached' flour is a product less than a hundred and fifty years old, like refined sugar. We just haven't adapted to them yet.

 

[stephen55]

Must be tough being a bear. Or maybe not. The bears around my neck of the woods eat anything they damn well please. Including endocrinologists, at least those that go into the woods today.

If you go down to the woods today
You're sure of a big surprise.
If you go down to the woods today
You'd better go in disguise.

For ev'ry bear that ever there was
Will gather there for certain, because
Today's the day the teddy bears have their picnic.

Ev'ry teddy bear who's been good
Is sure of a treat today.
There's lots of marvelous things to eat

Including endocrinologists...

 

[voluptuary_manque]

That's because you have wilderness bears. My family has been civilized ever since Great grandpa got that job with the Forest Service. We like the suburbs.