Kale & Quinoa Asian Style Soup

Posted on

Here’s my twist on an Asian style soup I tried yesterday. I loved the use of kale & quinoa, & especially my kid’s reactions – they LOVED it (& they don’t like kale or quinoa)! Even my pickiest had seconds, & asked that I make it again, & my youngest requested this broth next time she is sick.

This soup was incredibly filling.  Halfway through the bowl we were all surprisingly full.

The original recipe called for tofu – yet, no matter how it is served, I just can’t love tofu (or eggplant, but that’s another story).  As such, I’ve adapted this recipe to fit my family’s tastes – & it definitely isn’t vegetarian.  Healthy, filling, simple. Family friendly. Check!

1.5 c. cubed or shredded cooked chicken

1 T. olive oil

1 large onion – chopped

4 carrots – chopped

4 large garlic cloves – minced

1 T. turmeric (I used fresh, & grated it – careful, it stains)

1/4 c. dried mushrooms, broken into bite size pieces (optional)

1/2 c. dry quinoa

2 c. chicken broth or vegetable broth

4 c. boiling water

(OR 1 quart boiling water, & 3 T. Knorr chicken soup bouillon instead of the broth & water

1 bunch kale, leaves only, chopped)

2.5 T. miso

1 red bell pepper, chopped

3 chopped scallions – green & white

Chopped avocado – optional

Heat olive oil in heavy bottomed sauce pan.  Add carrots & onion, & saute until tender.  Add garlic & turmeric & stir to combine, then add quinoa & bouillon (if using), & mushrooms, & cook for three minutes, stirring constantly.  Add chicken, & boiling water, & cover with a lid & allow to cook on medium heat for 15 minutes.  Stir occasionally.

Add kale.  Cook until tender – approximately 3 minutes, then remove from heat & mix in miso.  Mix well so that miso disolves properly.

Garnish with red peppers, avocado, & scallions & serve immediately.

Best Restaurants in America If you eat out in the U.S.A. and want the best dining experiences possible, this guide is for you What makes a good restaurant a “best”? Food that’s better than just good, of course. A dining room and a level of service that suit the quality of what’s on the plate. A good wine list (which doesn’t always mean an encyclopedic one), good beers and/or cocktails where appropriate. And then the less easily quantifiable stuff: personality, imagination (or intelligent commitment to a lack of same), consistency. 101 Best Restaurants in America (Gallery) When we were a young website, way back in 2011, we drew up our first 101 ranking ourselves, making a list of the places where we, The Daily Meal’s editors, liked to eat. Taking into consideration our mood, our budget, and where we happened to be when we get hungry, how would we vote, we asked ourselves — not only with our critical faculties but with our mouths and our wallets? Where would we send friends? Where would we want to dine if we had one night in this city or that? By this method, we ended up with a shortlist of 150 places. Then we argued, advocated, and cajoled each other on behalf of restaurants ranging from old-fashioned to avant-garde, ultra-casual to super-fancy. Finally, we invited an illustrious panel of judges (restaurant critics, food and lifestyle writers, and bloggers) from across America to help order restaurants via an anonymous survey and tallied results to assemble a ranked list. Upstairs, the simple Scandinavian-style dining room is kitted out with tables that look like tangled tree trunks, carved by Tom senior. The ingredient-led 12-course tasting menu is constantly changing (you might spot one of the chefs picking a final herb flourish outside minutes before it hits your plate). Starters could include a mouthful of smoked eel and apple, or an exploding dumpling of ox cheek and lovage. A crapaudine beetroot slow-cooked in beef fat is meaty in texture as well as flavour, and local lamb is paired with turnip and mint. Even the bread with sour butter is sensational. Afterwards you’ll be grateful for the walk through the village to a pretty rose-covered house where some of the nine bedrooms have antique oak four-posters and copper bateau baths. Wake to the sound of cows mooing in the next field and head back to the inn for a simple breakfast of sheep’s yogurt with fresh berry compote and house granola or toasted brioche heaped with mushrooms and a duck egg. Unsurprisingly, the most talked about restaurant in Yorkshire is often full, so book it quick. By Tabitha Joyce.


Leave a Reply

Your e-mail address will not be published. Required fields are marked *