Tag: soup

20 Soup-erb Vegan Soup Recipes

Every season is soup season if you ask me, but January is legitimately designated as National Soup Month. Considering the colder temperatures, it really is the best time to cozy up with a hearty bowlful, be it creamy, brothy, chunky, or otherwise. Just like salads, almost everything can be categorized as “soup” if you try hard enough, so where does the intrepid, undecided cook start?

When you want to get something on the stove without stressing over the best recipe, I’ve got you covered. These are my 20 most popular plant-based soup recipes that are all tried and true. I’ve made each of them scores of times myself, and if you don’t believe me, the glowing comments don’t lie.

Pull out your biggest stock pot and get ready to stew up a double batch. These foolproof formulas will bring you comfort and joy all year long.

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Hannah (BitterSweet)3 Comments

It’s My Party and I’ll Dry If I Want To

When it comes to food preservation, no technique has withstood the test of time quite like drying and dehydration. Used as early as 12,000 BCE, prehistoric people discovered that they could sun-dry seeds to extend their lifespan exponentially. To this day, the very same approach is a perfectly reasonable way to put away fruits and vegetables for later days. The process can even intensify flavors, transforming simple ingredients into entirely new building blocks capable of creating richer eating experiences altogether.

Such is the case for Sugimoto shiitake mushrooms, which gain all of their incredible umami and tanmi qualities through careful dehydration. In the olden days, freshly harvested shiitake were dried over wood or charcoal fires, incorporating a more smoky, woodsy flavor, and also a lot more uncontrollable variation. If the fires burned too hot, the mushrooms would shrivel up, dried to a crisp. Too cold, and the tortuously slow drying process would destroy much of the delicate taste and aroma.

Now employing the best technology in the business, far-infrared drying reduces the moisture content quickly and efficiently while removing any possible insect or microbe content. This is why Sugimoto is the only shiitake mushroom company in the world that has received kosher certification.

Pantry staples that won’t let you down, waiting patiently for their time to shine, are crucial for quick meals, times of scarcity, and outright emergencies. When the winter storm knocked out power for days and water for weeks, you’d better believe I was thanking my lucky stars I had all sorts of dried soups saved away. Beyond just making for an easy, comforting starter, powdered soup mixes can be the catalyst to countless meals. Add a packet to sour cream and you’ve got a bowlful of dip, ready to party. Toss it with cubes of tofu for a flavorful, crispy finish. And of course, rehydrate it with less liquid to make a concentrate, mimicking America’s favorite casserole starter for all sorts of hotdishes.

You can effortlessly make your own instant cream of mushroom soup mix yourself to bypass any dairy or questionable ingredients. Sugimoto dried shiitake powder is the essential base that lays a foundation of incredible savory flavor, blending seamlessly into a creamy almond flour foundation. Ample pieces of chopped shiitake mushrooms add a more satisfying texture, making it a delight to enjoy all by itself. Springing back to life with just a little water and warmth, it’s a deeply soothing, soulful blend that could be the catalyst to many more meals to come.

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Hannah (BitterSweet)6 Comments

Creature Comforts

There’s no accounting for what provides comfort. Some things are nearly universal, such as spending time with the people you love, or burrowing deep under a heavy blanket when it’s cold out. Food has always factored in for me, of course, but some surprising things came to the fore at the height of the pandemic. Shut off from the world, distraction was the best way to cope, and that meant losing myself in the world of anime and donghua. There’s no such thing as a mild obsession, which describes my sudden and complete immersion in these words just as well.

In one of my favorites, Mo Dao Zu Shi (魔道祖师), there’s a passing mention of lotus root soup. Only once does it actually grace the screen, but that was enough to capture my imagination. To better inhabit this world, to more fully experience the drama, I needed to make this soup.

As a time-honored Chinese preparation, lotus root soup itself has been a source of comfort for centuries. Simple and spare, with a clean, clear broth that sings with ginger, dried jujubes infuse a touch of sweetness to balance out the flavors with grace. The lotus root becomes tender yet remains crisp even after cooking for an hour. The flavor of this tuber is quite mild, which makes the alluring texture its greatest asset to the stew. Traditionally pork is use to add richness and protein, but in my version, wheat gluten is a natural substitute.

On that note, being the complete geek that I am, I’d like to think that my recipe is something that Wei Wuxian and Lan Wangji would be able to share. Though Wei Wuxian always preferred meat and spicy foods, lotus root soup was a favorite of his, and Lan Wangji always forbade the killing of animals within his sect’s territory. Secretly, I wonder if he was a vegetarian at heart.

Even if you’re not familiar with the story, this is definitely an effortless source of edible comfort that everyone can enjoy.

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Hannah (BitterSweet)6 Comments

Fresh is Best

Salsa, literally meaning “sauce” in Spanish, is every bit as versatile as that all-encompassing name suggests. Traditional renditions are as simple as chopped tomatoes and peppers with a pinch of salt, but there are no rules for this savory dance. Spicy or mild, acidic or alkaline, crisp or creamy, smooth or chunky; there’s a taste and texture to complement every meal.

In fact, modern salsas can just as easily be sweet and fruity to pair with dessert, not a vegetable in sight. The one universal rule to salsa is that no matter the ingredients, they must always be fresh. Forget about the shelf-stable stuff collecting dust on supermarket shelves; it may call itself salsa, but it sure doesn’t live up to this piquant condiment’s proud legacy.

You know you have a truly great salsa when you want to eat it with a spoon. No chips are needed to start the party with Sam’s Fresh Salsa, which is every bit as bold and flavorful as the fresh-cut produce that goes into each chilled package.

Inspired by the premier “Sam’s Fresh Salsa Blogger Recipe Challenge,” I decided to cut out the formalities and turn it into something I really could serve by the bowlful. Made from tart tomatillos, lime juice, garlic, peppers, and cilantro, the salsa verde immediately stood out to me as a versatile stand-alone snack and recipe starter. Bright, light, and refreshing with a subtle hint of jalapeño spice, it sings of summer’s bounty. The only other thing I can think of that might rival that fresh experience is gazpacho.

You see where I’m going here, right?

Gazpacho Verde is creamy and subtly sweet, closely aligned to classic Andalusian gazpacho, which is at least partially blended and surprisingly rich. Stale bread and a generous pour of extra virgin olive oil traditionally thicken this cool contender, but this Tex-Mex twist employs the luscious green flesh of ripe, buttery avocados instead.

As summer heats up, this is one instantly gratifying dish that will help you stay cool. Don’t touch that stove and put away your pans; this no-cook recipe only needs a brief blitz in the blender. For those really sweltering days, there’s no shame serving it in ice-filled glasses with a splash of vodka for a piquant Bloodless Mary.

You can get more fresh inspiration by checking out Sam’s Fresh Salsa on Facebook and Instagram, too. You can find them at ShopRite, Acme, and Safeway stores. Wish me luck in the contest!

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Hannah (BitterSweet)2 Comments

Ten Out of Ten for Kanten

Instant noodles, sustenance and comfort to eaters of all ages and walks of life across the globe, will always have a place in my heart, not to mention my pantry. There’s more on those shelves than just cheap wheat bricks, though. Innovative, imaginative new takes on the old standby have flourished in ways that Momofuku Ando could have never dreamed back in 1958 when he invented the first entry to the now vast field.

In a world where cauliflower can be rice and sweet potatoes can be toast, why can’t seaweed be noodles? That’s the idea behind OhSo Tasty, pairing flavorful soup bases with quick-cooking kanten.

The term “kanten” is generally interchangeable with agar; the biggest differences are usually regarding the degree of processing. Long story short, it’s a dried, edible seaweed, typically found in Japanese cuisine, especially as a thickening or gelling agent. More than just a gelatin substitute when powdered, the less refined kanten threads can be cooked and eaten like noodles, which is exactly what OhSo Tasty has done. This format is composed of approximately 80% fiber, and has no taste nor odor like the fishier competition, shirataki. Plus, unlike animal-based gelatin, it won’t melt at higher temperatures, so there’s no risk of accidental overcooking.

Sealed in compact cups reminiscent of conventional ramen, these powerhouse packages are a far cry from those gut-busting sodium bombs. Truly instant, you’re just one minute from mealtime after opening the lid. The “new-dles” quickly soften in hot water, becoming tender and springy while retaining a satisfying bite.

As a miso maniac, the Miso Delicious Soup is the flavor that first drew me in. Absolutely packed with goodies, there isn’t a single watery spoonful to be had here. Tons of wakame, scallions, and tofu cubes make a splash in this comforting brew, alongside the headlining kanten noodles. It’s richly flavorful with a wallop of umami, thanks to the crafty addition of shiitake mushroom powder. This enhances the dashi broth much like bonito flakes would in traditional preparations, without resorting to such fishy ingredients. The overall effect is a taste of restaurant-quality miso, without the takeout price tag.

Sizzlin’ Sesame Soup doesn’t mince words, living up to the title with a definite spicy kick! It’s a nice gentle burn that builds with every subsequent sip, rounded out nicely by the warm, nutty broth. A stunning array of vegetables, sweet corn, diced carrots, and verdant spinach, swim freely between the kanten strands.

OhSo Tasty is available in six different flavors all told, five of which are vegan: Flamin’ Tomato Soup, Miso Delicious Soup, Sizzlin’ Sesame Soup, Soy Satisfying, and VaVa Veggie Soup. Available online for nationwide shipping, there’s never been a better time, or way, to stock your pantry with oodles of healthy noodles.

This review was made possible as a collaboration with OhSo Tasty. My opinions can not be bought and all content is original. This page may contain affiliate links; thank you for supporting my blog!

Hannah (BitterSweet)6 Comments

Nuevo Gazpacho

Chill out. Watermelon might sound like an unconventional base for the classically tomato-red gazpacho, but it’s nothing to lose your cool over. Given a surplus of the highly perishable fruit and an oppressive heatwave to contend with, this sweet and savory mashup was inevitable.

As preferences quickly skew toward the fast, easy, and refreshing dishes, I can think of no better recipe to fit the bill. Gazpacho, no matter the color nor contents, must always be on hand for days like this, waiting in a properly chilled pitcher for instant access.

Balancing fruit and vegetables in elegant sufficiency, with a subtle bite of vinegar and fresh, verdant pop of basil, it’s an invigorating study in contrasts.

Don’t let the juicy inclusion scare you off. I promise, it’s not a vegetable-forward smoothie… Although it’s so good that you’ll still want to drink it straight from the blender.

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Hannah (BitterSweet)5 Comments