Asian Wedding Soup

Asian Wedding Soup

adapted from Food Network

One of my favorite soups is Italian Wedding Soup. This recipe puts an Asian twist on it with the flavors of dumpling filling and ramen noodles.

If you are not going to be eating the soup shortly after it is cooked, cook the ramen separately and store in a separate container. This prevents the noodles from over absorbing the broth and becoming soggy.

Reminder: If a recipe calls for chopped fresh herbs, measure the herbs AFTER you chop them' if herbs, chopped measure before chopping.

Makes 2 servings                                                                  8 WW pts / serving

1/2 lb. ground lean turkey

1 1/2 tsp. chopped fresh cilantro

1 1/2 tsp. soy sauce

1/2 large beaten egg

1/4 cup panko breadcrumbs

1/2 tsp. sugar substitute
1/8 tsp. Kosher salt
1 clove garlic, grated
1 scallion, thinly sliced
Cooking spray

Cooking spray
3 scallions, thinly sliced, white and green parts separated
Pinch of Kosher salt
1 1/2 tsp. minced ginger
1 clove garlic, minced
5 cups Homemade chicken stock or canned chicken broth

1 3 oz. package dried ramen noodles. broken up

1 cup sliced spinach

Sambal oelek or your preferred Asian chili sauce, for serving

1. In a bowl, mix the turkey, cilantro, soy sauce, egg, panko, sugar substitute, salt, garlic and scallions together. 
2. Scoop the meatball mixture into 12 small balls and roll. 
3. In a pan coated with cooking spray or in a slow cooker with a searing function (coat the bottom of the insert with cooking spray), cook the meatballs until cooked through , about 4-6 minutes, tuning to brown on all sides. 
4. Remove the meatballs to a plate and store in the refrigerator until the soup base is made.
5. Recoat the pan or slow cooker insert with cooking spray; Sauté the scallion whites with  a pinch of salt and cook for a couple of minutes until softened.
6. Add the ginger and garlic and cook until fragrant, about another minute. 
7. Add the stock, cover and and cook on high for, 2 hours. If using a traditional slow cooker combine the sautéed scallion mixture and the both to the slow cooker and cook on high for 2 hours.
8. Open the slow cooker and set to sauté; Once it is boiling, add the ramen, spinach and meatballs and cook cook for another 3 minutes until the noodles and spinach are soft and the meatballs are heated through.  If using traditional slow cooker, transfer the both to a pot, bring to a boil; Add ramen, spinach and meatballs and cook for about 3 minutes.
9. Adjust seasoning as needed. 
10. Add the scallion greens and serve with sambal oelek.

Enjoy!

Skinnier Vegetable Ramen

Skinnier Vegetable Ramen

adapted from Taste of Home

I love ramen but with trying to follow the WW lifestyle I needed to lighten it up a little. By adding a bunch of vegetables it fills you up without needing all of the noodles. If I was not trying to lighten up the recipe I would not add the extra steps of draining and cooking the noodles. I would have just kept throwing things into the pot. But..... we are trying to be good. 

Fresh ramen has less fat than the dried packages because part of the drying process involves frying. If you use the dried version the point count goes up to 5.

Makes 2 servings with extra noodles                                    3 WW point / serving

1 package (3 ounces) fresh ramen noodles 
2 cups Homemade chicken stock or canned broth

2 Tbsp. shredded carrots
2 Tbsp. shredded cabbage
1 Tbsp  slivered radishes, 
1/2 large fresh mushroom, chopped
1 tsp soy sauce
1/2 tsp. sambal oelek
1 tsp. sliced scallion

1. Divide the carrot, cabbage, radish and mushroom between 2 soup bowls; set aside
2. Cook the ramen in the chicken stock according to package directions.
3. Strain the noodles reserving the broth; Rinse the noodles to stop cooking.
4. Place 1 1/2 oz of noodles in each bowl; reserve the remaining noodles for another use.
5. Add the soy sauce and sambal to the broth; Adjust seasoning to taste.
6. Bring the stock back to a boil so it can soften the vegetables in the bowls; Divide the hot stock between the bowls
7. Top with scallions before serving.

Enjoy!

Sesame Chicken Noodle Soup

Sesame Chicken Noodle Soup

Adapted from Ian Knauer recipe 2014

Update: Received Honorable Mention - 4th Place in The Soup Cook Off

This is a family favorite that I adapted from an Ian Knauer recipe from 2014 which I think was in Food & Wine but I can no longer find the link on the website. I created this adaptation after I attended The Soup Cook Off and loved an Asian soup that was in the competition.

This soup is on the spicy side. For the competition this year I am toning down the spice by adding less ginger syrup that what I add for my family.

I prefer to cook pasta separate from the soup so if there are leftovers it will not absorb too much of the broth and become soggy.

Makes 12 servings

2 lbs. boneless, skinless chicken thighs, cut into bite size pieces
3 Tbsp. + 3 Tbsp soy sauce, separated
1 Tbsp. minced ginger
2 garlic cloves
1 Tbsp. red wine vinegar
1 Tbsp sriracha or your favorite chile sauce
1 1/2 tsp sugar
¼ tsp Kosher salt
¼ tsp Freshly ground black pepper
2 Tbsp extra virgin olive oil
8 cups Homemade chicken stock or canned broth
2 Tbsp DaVinci Ginger syrup™ to taste
2 (3 oz) packages ramen noodles
2 scallions, sliced

1. In a bowl, whisk together the 3 Tbsp soy sauce, ginger, garlic, vinegar, sriracha, sugar, salt and pepper; add the chicken; set aside.
2. Bring a pot of water to a boil; add the ramen and cook until tender; 3-4 minutes.
3. In a large pot, heat the oil over medium-high heat; add the oil.
4. When the oil is hot add the chicken along with the marinade and cook until cooked through, about 8-10 minutes.
5. Stir in the stock, 6 Tbsp soy sauce and ginger syrup.
6. To serve add ramen to a bowl, ladle in soup and top with scallions.

Enjoy!

Note: If you do not want to buy a bottle of ginger syrup to try the recipe, you can make your own. 

Tofu Ramen Noodle Soup

It's 14 degrees with a wind chill making it feel like 4 degrees. It is time for some soup.

Tofu Ramen Soup
adapted from EveryDay with Rachael Ray April 2013 

2 cups chicken broth
2.5 oz. mushrooms, sliced
2 scallions, thinly sliced
4 tsp soy sauce
1/2 tsp sugar substitute
1/4 ounce unpeeled fresh ginger,1 large slice
2 oz fresh spinach, chopped
2.5 oz firm firm tofu, cut into 3/4-inch cubes
1 3 ounce packages  instant ramen
Chinese Chili Garlic Sauce, optional

Cook the ramen according to the package directions but without the seasoning packet.

In another pot, mix the chicken broth, mushrooms, scallions, soy sauce, sugar and ginger. Cover and simmer over high heat for about 8 minutes, cover reduce the heat and cook another 5 minutes until the mushrooms are cooked. . Discard the ginger. 

Stir in the spinach, tofu and ramen. Bring back to a simmer to heat the tofu and wilt the spinach.
Serve passing the chili garlic sauce.