Easiest soup ever

The alternative title for this recipe could be called: “I-needed-groceries-but-it-was-cold-and-snowy-out-so-I-decided-to-make-soup-with-stuff-I-had-on-hand Soup” because that’s how it came to exist.

It was cold, I was hungry and in the mood for soup. Unfortunately, I didn’t have any ready-made soup in the freezer or pantry. As previously mentioned, it was cold and snowy out and I was in my most comfy pair of yoga pants and a sweatshirt. You know this outfit; it’s the one you won’t dare to wear in public. (Don’t look at me like that. I know you have one just like it.)

So, I did a scan of the thin contents of my fridge. Here’s what I found:

Easiest soup ever

I decided this was the makings of a tasty soup and set about to emptying the whole container of broth into a large saucepan. I let that warm while I cleaned and sliced the mushrooms and cut the tofu into small cubes (I only used half of the block of extra-firm tofu). Once the slicing and dicing was complete, I added the mushrooms and tofu to the broth and brought it to a boil. After boiling for 5 minutes, I reduced the heat to a simmer and gave the broth time to infuse its goodness into the rest of the mix.

After 20 minutes, I added a little salt and pepper and it was time to eat! I have to say the results were tasty, and I felt a little bit like an Iron Chef making something good out of unexpected ingredients!

The broth isn’t overly gingery. If you were suffering some tummy troubles, this would be a good comfort food to help you feel better. I plan to make this soup again, but I’d make it a more filling meal by adding some sort of grain, maybe brown rice or farro, and maybe a green, leafy vegetable like kale or spinach.

Have you ever made something tasty from an improvised recipe? I’d love to hear about it! Please share with us in the comments section.

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  1. Pingback: Wild Mushroom Soup | Emmet Street Creations

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