Vegetable broth
Chopped up vegetables
Ginger root, shaved
Soy sauce and rice vinegar
Rice noodles
Bring broth to a boil with the ginger.
Put in the noodles and cook for a minute.
Put in the veg and cook for half a minute.
Season to taste.
= Lunch on Friday of Lent
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since Sat., 25 Nov. 2006:
Looks great!
It was. And the ginger made it very warming, too.
In the fog of the morning (I woke up late and was scrambling a bit), I grabbed from the fridge a piece of pinconning cheese and a container of yogurt and from the pantry closet a can of vegetable soup. It was not until I got to work that I realized my can of soup was actually beef vegetable. Fortunately, the weather was lovely and a couple of my coworkers were walking to a nearby deli, so I accompanied them and substituted a small salad for my can of soup.
Put in the noodles and cook for a minute.
Put in the veg and cook for half a minute.
I confess, I was skeptical about the lack of cooking time, but I made this for supper and it turned out great. The most perfectly cooked broccoli I’ve ever made in soup. Not mushy at all.
Seriously, you should put out a cookbook. Your food is so great, and so poor-student budget and “no time to cook” friendly. [Been there. Also, there is no reason why the simplest elements can’t be used creatively.]
Wednesdays and Fridays of Lent, I’m trying to follow the Byzantine style fasting rules- no meat, no fish (not a problem for me), no diary, no eggs. Coupled with the Ember Days fasting rules this week means that less than a half an hour after eating, I’m feeling famished again!
The soup looks good, Father. I made Vegan Pad Thai (minus the eggs).
That looks like a very simple Vietnamese noodle soup using noodles called “bu’n”. Not bad.
That soup looks good! I’m going to have to try making this one Friday during Lent.
I am definitely going to try this one Father. Thanks!
I hope you will post some ideas for Lentils – I read that the more tender ones are the red ones or the smaller French Lentils. Okay. Now what? I read lentil recipes but I find nothing inspiring.
PS: I was traumatized as a child by too many horrible lentil side dishes that were hard and tasteless. And my responsible mother never let me leave the table until I’d finished them= hours of staring at those tortured pellets into the cold dark night. Ah, the tragedy! Please help, ‘intervention’ needed. LOL
That looks good, Father Z!
Not much of a cook myself-I’m sticking to pasta and veggies when Friday rolls around. Or else shrimp, which I had last night.
Isn’t that a little messy with the chopsticks?
irish: I am not sure why it would be messy. Then again, you have to eat this in the manner of the Chinese, which can involve a certain measure of slurping.
That looks very good.
I’m a moron when it comes to cooking. Can you please give the amounts, at least of the spices? How much ginger root, soy sauce and vinegar? I’ve never dealt with this stuff and can just envision myself making it inedible. [Don’t fret about this. Just season it to taste. And I like to use a lot of ginger, so I can’t advise you. Just try some! Experiment! It’ll be fine.]
That looks wonderful! The tomatoes are interesting. Might try this sometime and throw in some tofu. mmmmm…yummy. Bean sprouts would be a nice and authentically Asian addition too! This recipe might work with soba or udon as well… : )
Joanne: I have put in sprouts as well. And the veg changes according to what I have and what I need to use up!
Father, my fave recipe book is a Monastery Soup book by one Brother Andre. But true cooks like you don’t need recipe books tee hee.
Oh, Father the author’s name is really Brother Victor-Antoine, silly me.