Soup, it’s what’s for dinner.
Nothing is more satisfying on a cold evening than a warm bowl of soup. It checks off every box: comforting (made with love), warm (perfect to fend off Winter’s chill) and homemade (took hours and hours to make…or so they think!).
Here, we share a few stellar (and under 30-minute) homemade soup recipes to delight the taste buds without tons of effort. After all, you don’t need to spend hours in the kitchen to cook up a masterpiece. If you don’t have some of the ingredients in the recipes, don’t fret! Instead, allow yourself the creativity to explore your fridge, freezer and pantry. Make simple adjustments or replacements to customize these soups to your liking.
RECIPE ONE: Chicken Noodle Soup (with or without the chicken!)
Ingredients:
1 Tablespoon olive oil
1 onion, chopped
2 cloves garlic, minced
salt and pepper, to taste
4 large carrots, chopped
4 stalks celery, chopped
1/2 teaspoon each dried or fresh herbs (thyme, oregano, parsley)
8 cups broth (chicken or vegetable)
2 cups cooked chicken, shredded, optional
1/2 cup noodles, such as ditalini, small shells, or egg noodles
RECIPE TWO: Ginger Scallion Udon Noodle Soup
Ingredients:
1 Tablespoon grapeseed oil
15 scallions, whites and greens diced
1″ piece of ginger root, finely diced
2 cloves garlic, finely diced
6 cups bone broth
6 mushrooms, thinly sliced
4 ounces udon noodles (or spaghetti)
1 teaspoon rice wine vinegar (or white vinegar with a dash of sugar)
2 teaspoons soy sauce
1 teaspoon toasted sesame oil
salt, to taste
1/2 teaspoon fresh cilantro, chopped
Directions:
Heat the oil in a large saucepan. Add the scallions, ginger and garlic. Stir to combine. Then add the broth and bring to a boil. Add the noodles and boil for 2 minutes, or until tender. Add the mushrooms and stir the soup briefly.
Remove the saucepan from the heat. Stir in the rice wine vinegar, soy sauce and sesame oil. Add salt to taste. Garnish with fresh cilantro.
RECIPE THREE: Authentic Egg Drop Soup
Ingredients:
3 cups water
1 Tablespoon olive oil
1 teaspoon salt
scallion, diced
2 medium tomatoes, chopped
1 teaspoon mushroom powder
2 Tablespoons sweet potato starch
1 egg, beaten
dash of toasted sesame oil
Directions:
Bring 3 cups of water to a boil in a pot. Meanwhile, heat the wok over high heat. Add oil, salt and half of the scallions. Then add the tomatoes and sauté for 1 minute. Add this mixture to the boiling water. Add the mushroom powder and stir.
In a separate bowl, combine sweet potato starch with 2 Tablespoons of water. Slowly stir this mixture into the boiling water. Then drizzle the beaten egg into the boiling water.
Add sesame oil and the remaining scallion. Serve immediately.
Need a tutorial? Watch Grand Master Lu cook up his famous egg drop soup!
Like these recipes? Join us!
Qi and Soup: A Meditative Journey is the perfect balance of warm, nourishing foods and calm, meditative practice. Join us: the 10-day journey begins on January 9, 2022.
