Essentially my soup making works to a template.
I make up a weak chicken stock by steaming up chicken necks for the dogs. I always have that on hand. I also make stock by collecting all our leftover bones -- cooked and raw -- and boiling them up.
I always have on hand (in the freezer) my own umami mixture : equal parts dried
anchovies, seaweed (kelp) and Shiitake mushrooms.All pulsed up into a powder.
To this I add chopped spring onions and chopped celery (or celery leaf).
5.EXTRA FLAVOUR OPTIONS
A few mushrooms. Scoops from last night's leftovers. Sliced in half Tommy Toe tomatoes. Microwaved sliced Roma tomatoes. Sun dried tomatoes. Salsa. Cooked meats....what's on hand that may work in the medley.
6.SPICES & ADDITIONS
I go out back and forage whatever is harvestable:Okinawan spinach, broccoli, katuk leaves, silver beet, Warrigal Greens, chaya leaves, Gynurna, kale leaves,Kangkong, English spinach,...
(In my case, I always add sliced nopales. It began life for me as a Nopales soup.).
And I simmer all this up for 15 minutes. Give or take.
Before serving, I throw in sliced radishes, or home grown bean sprouts, and heat through.
To finish off, I splash the soup with olive oil which rounds off the flavours.Olive oil is best despite this being an Asian seeming soup.
You could add some coriander leaves when serving -- or some parsley for that matter -- but it isn't a flavour essential.
All this is routine and a dedicated ritual. The taste is amazing. Nonetheless, flavour will vary according to what plants are added to the soup while the base umami, sustains the combo -- buoys up the flexibility.
If you consider this template what we have here is a nutrition powerhouse in a bowl.
Of course, mine is very boutique. I like what I like. There is sure to be other ways to get similar results., say by using Miso rather than anchovies. And you can make the soup without using a pre-prepped stock (like chicken).
Aside from the foraging, prep takes just over 15 minutes. The 15 is important to ensure any Oxalic Acid issues are dealt with by simmering. That's also important for detoxifying the Chaya leaves.
For those who want to carb up, you could add noodles or some pasta to the soup. Pre-cooked potatoes (or small spud cubes) mix in OK too. Chopped pumpkin, like carrots, can be a bit of a flavour distraction -- as can sweet potato.
Trust me: I'm a soup snob.
Both the Nopales and the Okinawan Spinach add a slight mucelagousness to the soup which works wonderfully in the mouth.
I don't like Ceylon or Brazil Spinach so I've never used them.
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