One More Bite Catering and Events

Category: Soup

Spicy Ramen with Miso Tofu

Spicy Ramen with Miso Tofu

Ingredients

1 Package, Ramen Noodles

1 Package, Extra Firm Tofu, drained and pressed

½ cup Red Miso

1 cup Shiitake Mushrooms, dice 1/2 a cup

2 Scallions, sliced on a bias

3 Eggs, soft boiled

3 cups Vegetable Stock

1 cup Milk or Soy Milk

¼ cup Soy Sauce

1 tbsp Chili Garlic Paste

1 tsp Ginger, ground

1 tsp Salt

1 tsp Black Pepper

Seaweed Crackers

Bean Sprouts

Sesame Oil

Directions

Press as much water as possible out of the tofu. You can use a tofu press or paper towels. Cube the tofu and fry in a large pan with 1 tbsp oil until golden on all sides. Add 1/4 cup of miso to the tofu and cook for another few minutes. Remove from the pan and set aside.

In a large pot, add 1 tbsp oil and the chopped mushrooms. Add the rest of the miso paste and fry until golden brown. Add the stock, the milk and the soy sauce. Bring to a simmer. Add the chili garlic paste, ginger, salt and pepper.

Cook the noodles according the package. Set aside.

While broth is simmering, bring a small pot of water to a rolling boil and add the eggs. Cook for 7 minutes and then remove and add to a boil of ice water. Let cool completely. Gently roll the egg to crack the shell and then gently peel the egg. Set aside.

Taste the broth. Season if necessary.

Add cooked noodles to a serving bowl. Ladle broth over the noodles. For each serving, top with miso tofu, scallions, half a soft boiled egg, seaweed crackers, and any other toppings.

March 5, 2019
Tomato and Basil Soup with Grilled Cheese Croutons

Tomato and Basil Soup with Grilled Cheese Croutons

Ingredients

Tomato Basil Soup

6 Garlic Cloves, Minced

1 lb Roma Tomatoes, halved

½ lb Grape Tomatoes, halved

2 tsp Olive Oil

1 White Onion, Small, Minced

2 tsp Olive Oil

2 cups Vegetable Broth

1 tbsp Tomato Paste

Sea Salt

Black Pepper

Fresh Basil, chiffonade or dried basil

Heavy Cream

Grilled Cheese Croutons

4 Slices of Bread

8 Slices Cheddar Cheese

2 tbsp Butter, softened

Directions

Tomato Basil Soup

Preheat your oven to 400F. On a baking tray, toss the tomatoes with the olive oil, garlic, salt and pepper. Roast for 25 minutes.

In a pot, heat olive oil and cook onions until translucent. Add the tomato paste and stir to combine. Add the stock and bring to a boil, then reduce to simmer.

Add roasted tomatoes, garlic, dried basil and a pinch of salt to the soup. Simmer for 10 more minutes.

Remove soup from heat and use an immersion blender to blend the soup until smooth. (or use a regular blender).

Pour into bowls and add 2 tsp of heavy cream.

Grilled Cheese Croutons

In a pan, add a tsp of butter. Heat over medium high.

Butter one side of a slice of bread. Place it butter side down in the hot pan. Add 2 slices of cheddar cheese to the bread.

Let the bread cook until golden brown. On the other slice of bread, add butter. Place on top of the cheese, butter side up. Flip the sandwich over and reduce the heat to medium low.

Cover the pan for optimum cheese melting and remove grilled cheese from pan once cheese is melted and the other slice of bread is golden brown.

Cut sandwich into 6-8 small pieces and add to tomato soup.

December 18, 2018
Zoe’s 24 Hour French Onion Soup

Not your Mama’s French Onion Soup

Ingredients

4 Vidalia Onion

3 tbsp Butter

1 tbsp Olive Oil

6 cups Beef Stock, or Vegetable Stock (if Vegetarian or Vegan)

2 tsp Thyme

3 tsp Kosher Salt

2 tsp Black Pepper

2 tbsp Balsamic Vinegar

1 cup Shredded Gruyere Cheese or Baby Swiss

Bread of Your Choice

Directions

The night before you want to serve the soup, slice the onions about 1/4″ thick in half rounds.

In a crockpot, add the butter and olive oil and then all the cut onions. Stir to combine. Add 1 tsp of the salt. Place the crockpot on low and let the onions cook over night, 12-14 hours.

Around 12-1pm the next day, add stock, balsamic vinegar, salt, pepper, and thyme and turn the crockpot to high for the remaining hours. It’s okay if the soup cooks for a little more, or a little less than 24 hours.

Grate the gruyere or baby swiss cheese and toast your sliced bread of choice in a toaster, or in a pan on the stove.

Turn on the broiler in your oven.

Ladle soup into oven safe ramekins, add some cheese, then your toast and then more cheese. Place the ramekins on a baking sheet and place under broiler.

Watch carefully, the broiling will only take about 2-3 minutes. Remove from oven and serve immediately.

December 17, 2018
Butternut Squash Soup with Pomegranate Creme

A warm and creamy staple with some fun twists.

Ingredients

Butternut Squash Soup

1 tbsp Olive Oil

1 Large Spanish Onion (Small Dice)

1 Leek (Small Dice)

5 Stalks of Celery (Small Dice)

1 pinch Salt and Pepper

6 Cloves of Garlic (Minced)

2 tsp Fresh Grated Ginger Root

2 Small Butternut Squash

¼ cup Fresh Sage Leaves (Minced)

¼ cup Fresh Oregano Leaves (Minced)

32 oz Vegetable or Chicken Stalk

2 tbsp Ground Curry Powder

1 tbsp Ground Cinnamon

1 tsp Ground Nutmeg

1 tsp Ground Allspice

2 tsp Paprika

2 tsp Ground Cumin

1 tsp Chili Powder

Pomegranate Creme

1 cup Creme Fraiche

¼ cup Fresh Sage Leaves

¼ cup Pomegranate Juice

Garnish

Pomegranate Seeds

Pumpkin Seeds (Pepitas)

Directions

Butternut Squash Soup

In a large pot add Olive Oil and place on medium-high heat.

Once oil has warmed add in Onion, Leek and Celery. Add a pinch of salt and pepper. Sauté until onions is translucent.

Add in Garlic and Ginger. Mix until combined and reduce heat to low.

Add Squash, Sage and Oregano. Let sit until Sage and Oregano are wilted, stirring occasionally.

Add in Stock and all remaining Spices. Bring to a boil.

When squash is soft take the pot off the heat and allow to cool slightly. With an emersion blender mix and blend until soup is smooth throughout. If you do not have an emersion blender use a regular blender in small batches.

Taste and adjust spice/seasoning to flavor.

Pomegranate Creme

Mix Creme Fraiche, Juice and Sage in a high-power blender until combined.

Putting it Together

Ladle Butternut Squash into bowl. Add Pomegranate Creme. For a design use a squirt bottle or carefully spoon onto soup. Decorate with Pepitas and Pomegranate Seeds to taste.

October 16, 2018