Mar 30 2009
∞
how my soup happened, 2009 edition
- look through recipe books since I never use them in lieu of internet
- put them back on the shelf briefly after irritation since they’re better suited for planners, go-getters, and do-gooders.
- go back to tried & true method of throwing a bunch of ingredients in the search bar & seeing which recipes get spat back out
- open 8 or 9 tabs, read through each recipe, find slight dissatisfaction with each one but useful tidbits on relative quantities
- time to bring the laptop into the kitchen to start cooking
- fuck, even trying 3 different tactics to reduce tearing from onion gas, my eyes still hurt.
- As of this writing, with soup simmering, eyes still hurt. I’m glad I chopped up that spiteful onion.
- in a groove, mirepoix is about to happen. Oh, I was planning on adding spinach or a leafy vegetable & these celery stalks come with leaves that I normally chop off. Not this time, Gadget. In the back of my head.. “I hope this doesn’t taste like ass”
- laptop forgotten as just a fancy radio. I got it from here, Bruno
- and there goes my hopes for mirepoix when the carrots are moldy in the bag. That crisper failed at its duties, it’s getting demoted to the rank of drawer, with a half-written addendum of “whom could’ve been simply a shelf”. In my last house, I stuffed the drawers in the basement and simply used the space as a shelf for the same reason. DON’T TEMPT me drawer. Shape the fuck up.
- looking at other vegetables, I guess scallions & some more celery are gonna pull double duty tonight. A few mushrooms, jalepeno with seeds, a few cloves of garlic, & the rest of a wrinkled ginger round out the raiding of the drawer.
Steve’s soup of what he’s got left and hopes it tastes good:
- 3 onions
- 2 full stalks of celery
- 1 bunch of scallions
- 0 lbs of carrots because they’re fuckin’ moldy
- 3 cloves of garlic
- 1 jalepeno
- ½ pack of mushrooms, or a whole pack if you have it
- about 1 man’s pointer finger to the first knuckle worth of ginger (skinned)
- olive oil
- soy sauce
- 1 lb tofu
- 1 qt of vegetable stock
- some wheat noodles (I used ½ lb of buckwheat thin noodles)
- salt & pepper
- Chop yo’ shit. dice onions & celery, chop scallions, slice mushrooms, mince garlic, finely dice jalepenos without cleaning out seeds, carefully mince ginger.
- Saute yo’ shit. Olive oil, in bottom of the stock pot.
- Once the onions start to turn clear, add enough soy sauce to coat everything without it pooling much at the bottom. Let it continue to cook uncovered, mixing occasionally.
- Dice tofu into 1cm squares (more or less), & pan-fry in olive oil until the sides are partially browned.
- Add vegetable stock & tofu
- Add about 1 qt of water, using the vegetable stock carton if your stock was store-bought.
- Add some more soy sauce (I used something near 1 cup?)
- Salt, pepper. yeah.
- Add noodles. Reduce to simmer. Blog about it.
- I just tasted it, it is edible.
- 8-)
