This month’s Recipe Redux theme couldn’t come at a better time. With temperatures dropping to the teens and snow still on the ground, a nice, hot batch of savory homemade soup is perfect to ward off the bitter chill. The challenge is to use a ‘new’ food trend in a soup or one-dish meal, so after looking at a few lists online, I decided to include a couple ingredients from the 2013 food trends from Bon Appetit and Fox News.
Spice is Nice
Soup is good food, but soup with some red hot chili peppers will warm you up a lot quicker! Adding gochujang, a Korean red chili paste to soups not only turns up the heat but adds a rich and savory flavor thanks to fermented soybeans. Use this paste sparingly in place of tabasco or Sriracha, and you’ll find the flavors of your dishes have taken on a whole new level.
Kale is one of my favorite veggies for its neutral taste, high nutrition and low calories. From smoothies to soups, add kale to your dishes for extra helpings of fiber, vitamins and minerals (see the quick-reference nutrient chart at The World’s Healthiest Foods.) Serve water-sauteed kale with your bacon and eggs, add a handful to your favorite protein smoothie, or massage it with some salt and serve it as a raw side dish. Any way you serve it up, you’ll benefit from this nutritious powerhouse.
I have to admit, this soup changed directions as I was making it, and it was mostly influenced by my recent cravings for Vietnamese pho (rice noodle soup.) Fresh parsley and lime help balance the savory saltiness from the gochujang and a little bit of fish sauce. (My husband says it reminds him of Tom Yum Goong, a spicy Thai soup.)
This soup will take less than 30 minutes from prep time to meal time. If you can’t find the Japanese radish daikon, you can use thinly-sliced jicama, which is fairly neutral-tasting. If you don’t have Napa cabbage use all kale.
Vietnamese-Style Rice Noodle Soup with Fish, serves 2
If you like pho or tom yum goong, you’ll enjoy making this quick soup at home.
2 teaspoons sesame oil
1 teaspoon Chinese 5 Spice
¼ teaspoon cinnamon (I used Saigon cinnamon—potent stuff!)
1″ ginger, peeled and sliced
6 ounces white fish cut into chunks
32 oz. chicken broth
2 servings (4 oz.) dry rice noodles (feel free to use either thin rice vermicelli or thicker pad thai noodles)
1 cup sliced daikon
1 ½ cups chopped kale
1 cup chopped Napa cabbage
1/3 – 1/2 bunch fresh parsley, stems and all
2 teaspoons Gochujang (NOTE: use 1 teaspoon if you’re not into spice, more if you are!)
1 tablespoon fish sauce (such as Three Crabs)
Fresh parsley leaves
Fresh tofu, cut into ½” cubes
Over medium heat in a large stock pot, stir sesame oil, 5 spice and ginger, heat for 1 minute. Add fish, stirring to help cook evenly, about 4-5 minutes. Add half of chicken broth, increase heat and bring to a boil. Add remaining broth and dry rice noodles. Add daikon, kale, Napa cabbage and parsley. Cover and simmer for 10 minutes. Stir in gochujang and fish sauce, heat for 1 more minute.
Divide soup between two large bowls. Top with thinly sliced onion, parsley, tofu and lime wedge. Serve immediately.
Some of these “new” food trends may already be familiar in your kitchen, but it’s also a good way to learn more about foods you may not have tried before, or even heard of.
Speaking of which, check out what other Reduxers have made with their own food trend choices.
Do you have a favorite trendy (or just popular) food at a restaurant? Have you ever tried making it at home? How’d it turn out?