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.

One thought on “Easiest soup ever

  1. Pingback: Wild Mushroom Soup | Emmet Street Creations

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