Ramen. Broth.

dawn_mo

dawn_mo

Well-known member
I want broth. I don't care if there is anything in it, I just love broth. Most of the commercial ones are so high in sodium which isn't what I am looking for. I want brothy soups.

Beef barley is one of my favorites, but it is the barley and broth that I love.

Thanks to Michael in Phoenix, I have started adding the finished soup to th cooked noodles or rice when serving. I love it. The carbs don't suck up all of the broth.

I watched Ramen Girl, and since then, that is all I want.

SO, any great brothy soups out there?

 
Brothy soups are my favorite too

Lydia Bastianich-Straciatella

8 cups defatted homeade chicken stock
1¼ teaspoons kosher salt
4 cups packed spinach leaves, shredded
4 large eggs
⅓ cup grated Grana Padano or Parmigiano-Reggiano, plus more for serving
In a medium pot, bring stock to a simmer with 1 teaspoon salt. Once stock is simmering, add spinach and cook until tender, about 3 minutes.

Meanwhile, in a medium bowl, whisk together eggs, grated cheese, remaining 1/4 teaspoon salt and some freshly ground black pepper to taste.

Once spinach is tender, add about 1/3 of the egg mixture to the soup, while continuously whisking, to make shreds of eggs. Add remaining eggs in 2 more batches, letting the soup return to a boil between additions. Once all of the eggs have been added, bring soup to a final boil and use the whisk to break up any large clusters of eggs. Serve soup with additional grated cheese.

My homemade beef vegetable is brothy

Deeply brown a 2 to 3 pound chuck roast cut in large cubes in batches. Deglaze pan with some water, then add the beef back to pot, along with a couple of roughly chopped onions, a large package of frozen mixed vegatables, a can of rotel tomatoes, seasoned salt & pepper to taste & plenty of water to cover well. Simmer for several hours, until meat is very tender. Towards end of cooking add a couple of potatoes cut in cubes. Sometimes if the broth is not tasting robust enough I add a tablespoon or so of beef base or beef Better Than Boullion. It freezes great, but better without the potatoes. You can always add some when you reheat it.

 
We love that kind of soup, as well as the silky porridge-like consistency of congee.

We make a simple egg drop soup, sometimes adding shredded rotisserie chicken or velveted chicken as well.

The Spicy Asian Chicken Soup that Traca posted awhile back is one of our favorites. LOVE the sugar snap peas. I also add whatever greens strike my fancy at the local asian market. So Good!

I am craving Pozole Rojo. It is quite a task to prepare, but the payoff is more than sufficient for the effort expended, I think.

My wife and I whip up a batch of Pho on occasion. The broth is wonderful and a bit different than our normal rotation. Requires a few extra spices, but nothing we can't use up elsewhere. Plus, I buy the $.89 cent bags of spices that give me a couple of uses. That way I don't have to break the bank to purchase bottles of spices that take me two years to finally throw away. Our asian market also carries the super-thinly-sliced eye of round that is so good in Pho.

I'm craving one last batch of gazpacho, as the really good tomatoes are about gone.

So many good ones!

Michael

http://www.eat.at/swap/forum/index.php?action=display&forumid=1&msgid=96151

 
Lucky Peach's first issue has a fantastic ramen broth recipe. I've been living on chicken

broth lately, despite being sick I made a huge pot. It's like chicken hello in the fridge which means it's really good for you.

Someone shared here years ago a chicken soup with pumpkin and Marsala wine and that is a favorite for me.

Also my Mom's scotch broth is a divine brothy soup, usually the byproduct of a leg of lamb. My wonderful butcher sells lamb stock that they make theirselves and I made a quick Scotch broth a few weeks ago. Carrots, onion, celery, a little barley.

 
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