Archive for the ‘23000 Soup’ Category

03/23/2011 Swiss Chard Cream Soup

Wednesday, March 23rd, 2011

Ingredients:

  • 2 TBS Knorr Cream Soup Base
  • 40 cc milk
  • 200 cc water
  • Swiss Chrad, MWP, cut

Procedures:

  1. Mix Soup Base and milk.  Add water and mix.
  2. MW it until thick.
  3. Add Chard and mix.

02/26/2011 Spinach Cream Soup

Saturday, February 26th, 2011

Ingredients: 2 – 3 servings

  • 2TBS (19g) Knorr Cream Soup Base
  • 40 cc milk
  • 200 cc water
  • some spinach, MWP, cut

Procedures;

  1. Mix Knorr Cream Soup Base and milks with a whisk.
  2. Add water gradually and whisk.
  3. MW it until the soup thickens, while stpping and whisking in heating process frequently.
  4. Add spinach and stir.

02/24/2011 Spinach and Egg White Soup

Thursday, February 24th, 2011

Ingredients: 2 servings

  • 1 C (240 cc) water
  • 2 tsp Gara Soup Powder
  • soy sauce
  • spinach, MWP, cut
  • ——————
  • vegetable oil
  • Egg Whites

Procedures:

  1. MW water in 2Cup Pyrex Measuring cup until very hot.
  2. Add Gara Soup and mix.
  3. Add some soy sauce to taste.
  4. Add spinach.
  5. Heat skillet and stir fry egg whites with vegetable oil.  Drop stir-fried (scrambled) egg white in the soup, and stir.

01/02/2011 Spinach Soup

Monday, February 14th, 2011

Ingredients: 2 servings

  • 250 cc water
  • 1 pkg oriental flavor instant ramen noodle seasoning package
  • spinach, MWP, cut

Procedures:

  1. Mix water and seasoning.  MW until nearly boiling.
  2. Add spinach.

01/01/2011 Radish Soup

Monday, February 14th, 2011

Ingredients:

  • Radish, sliced thin
  • Water
  • Chicken Flavor Instant Ramen Noodle Seasoning
  • Radish Leaves, MWP, cut

Procedures:

  1. In a Pyrex container, MW (1.6 kw)  water, Ramen Noodle Seasoning, sliced radish, for 7 min.
  2. Add radish leaves, MW 1 more min.

12/31/2010 Corn & Pok-Choy Cream Soup

Monday, February 14th, 2011

Ingredients: 2 servings

  • 2 TBSP Knorr Cream Soup Base
  • 40 cc cold milk
  • 150 cc hot boiled water
  • some frozen corn
  • some Bok Choy, remove roots, chop stems very small, cut soft leaves into bite sized pieces

Procedures:

  1. In a Pyrex container, mix Knorr Soup Base and 40 cc cold milk well.
  2. Add 150 cc hot water gradually, while stirring well.
  3. Add frozen corn and Bok Choy.
  4. MW until vegetables are cooked and the soup thickens, while stopping and stirring frequently during heating.  (If you fail to stop and stir, the starch in the base sinks to the bottom and make lumps.)

12/22/2010 Radish Soup

Monday, February 14th, 2011

Ingredients:

  • radish (red and small European kind), sliced
  • radish leaves, cut
  • water
  • soy sauce
  • salt
  • Dashi No Moto

Procedures:

  1. Place radish and radish leaves in a Pyrex Cup and fill with water.
  2. MW until cooked.
  3. season with soy sauce, salt, and Dashi No Moto.

02/02/2011 Beef Soup

Wednesday, February 2nd, 2011

Ingredients:

  • water
  • carrots, chopped very small with FP or hand blender (chopper).
  • onion, sliced and cut
  • roast beef, sliced and cut small
  • green onions, chopped
  • frozen corns
  • ———————
  • Beef Bouillon Cube
  • saltine crackers

Procedures:

  1. In a Pyrex bowl, mix first 6 ingredients.  MW until cooked.  Skim off fat.
  2. Add Beef Bouillon and MW until it dissolves.
  3. Serve with Saltine Crackers.

12/20/2010 Bok Choy, Beech Mushroom, Cream Soup

Monday, January 31st, 2011

Ingredients: 2 servings

  • some Bok Choy (青梗菜)
  • some Beech Mushroom (しめじ)
  • 2 TBSP Knorr Cream Soup Base
  • 40 cc milk
  • 200 cc water

Procedures:

  1. Wash Bok Choy and cut into any sizes.
  2. Remove the base area of Mushrooms and separate.
  3. Slowly add milk to Knorr Cream Soup Base and mix well.
  4. MW 200 cc water in a Pyrex measuring cup until it boils.
  5. Add the BASE-milk mixture little by little while stirring vigorously.
  6. MW (very short intervals, stop and stir repeatedly) until the soup is thick and smooth.

Comments:

Microwaving the soup without frequent stop and stirring will cause miserable lumps in the soup base to form.

01/21/2011 Turnip Carrot Mizuna Miso Soup

Friday, January 21st, 2011

Ingredients:

  • carrots, sliced and cut
  • water
  • turnip, sliced and cut
  • Mizuna, leaved cut coarsely, stem cut small
  • Miso
  • Dashi No Moto

Procedures:

  1. MW carrots in small amount of water for 3 min until soft.  Drain.
  2. Place carrot, turnip in a Pyrex MC, fill water.  MW until vegetables are soft.
  3. Add Mizuna and MW 1 min.
  4. Add Miso and Dashi No Moto and stir.