posted October 12, 2013 01:04 PM            

The quantity here is enough for three meals for me. The soup base lasts several days and always tastes fresh because of the raw greens added. I practically live off of this soup.

Ingredients:

*1 tablespoon oil, butter, or ghee
*1-2 cloves garlic, minced
*2 scallions, mince the white part, slice the greens
*1 tablespoon grated fresh ginger
*3-4 cups vegetables, diced (avoid bell peppers, tomatoes, and eggplant. I like bean sprouts, zucchini, and carrots best here, also throwing in some soaked, dried shiitake mushrooms)
*About one third of an 8 ounce package of pasta (1-2 cups) I love quinoa-corn macaroni.
*Soy sauce to taste
*Soft greens like cilantro, watercress, arugula or spinach
*Hot sauce, toasted sesame oil (optional)

To make:

Saute garlic, ginger, and white parts of the scallions in oil for a minute, then add vegetables. Stir to coat with oil, then add a quart of water. Bring to a boil.

When boiling, add pasta and some freshly ground black pepper. Reduce heat and simmer about 15 minutes.

Meanwhile, chop the greens and put them in a big (pretty) soup bowl with the scallion slices, soy sauce, hot sauce and sesame oil.

When the soup is ready, pour it over the fixins in the bowl. Yummm!

*** If you like, leave out the pasta and put leftover grains like brown rice in your bowl, or leftover chopped spaghetti.

*** Recipe is adapted from Amadea Morningstar's Ayurvedic Cooking for Westerners

posted October 15, 2013 02:49 PM            

I don't use pork, though. I don't eat pork. And I don't use the tree-ear mushrooms or whatever those Chinese mushrooms are. Just reconstituted dried shiitakes.