Oh dear, I hesitated on posting this, but the soup turned out to be so delicious… I thought why not. Coming from a culture that loves its soups (Chinese)… my Mom was a wiz at pulling together a soup for almost any occasion, and usually it involved left overs and of course always rice. After my trips to Japan, I developed a taste for Japanese Curry. Since I am currently dealing with a mild concussion, I don’t feel like cooking or eating even, but being the mature .. responsible adult I am… I know I have to eat. So for the last many days I have had a soup going on the stove.
My first soup was a rice, mushroom and chicken soup, it was cooked up much like a congee… and would take from the pot a bowl every time I felt I should eat. That was eaten up… and I needed to come up with another easy peasy soup..
I found a cabbage sitting forlornly in my fridge… I chopped it up with a lonely carrot that was in the crisper and put it on the stove to simmer while I got ready to go to church… ( my symptoms were such I never made it to church, I got about 2 miles away from home and turned back.)
I turned the burner under the pot of cabbage soup back on.. and looked around for what to do with it so that I could let it cook and have myself a tempting cuppa when I got hungry. I spied box of Japanese curry in the pantry. (it comes in flat squares) I had one square left. The Japanese curries come in mild, medium and spicy, This was a mild piece. I added it to the broth.
I also found a couple of small pieces of pork liver that I had cooked a few days ago, that got chopped up and added along with what was left of the Tim Horton’s chicken noodle soup a friend brought me yesterday. I cut up a nice fresh potato into thin strips and added that too.
Letting that simmer. I came in to my office to do the blog, the aroma of the soup called me back to the kitchen. It is delicious. I took a picture of it after I realized that it was yummy and really hit the spot. It was so good that I almost demolished what was made this morning… so … I have now put in what is left of the congee and added a chicken garlic broth (Campbells) so that I will have enough to dip into for the rest of the day,
When I made the congee I had also used dried beancurd sticks.. So there will be some sticks in this new batch, can’t wait to try that later.. I’ll let is simmer for awhile.. the flavours will be richer in doing so, In the congee there was also dried chinese mushrooms and shrimps…that had been soaked and added… it will be a whole new taste delight for me to enjoy later,. Especially combined with what is left of the Japanese Curry broth. .OOOH OOH YUMMY.
Because of the way we make up our homemade soups… they never come out the same way each time, that is what makes them soooooo wonderful.
Make the best use of materials and money. You can do different things as materials and money play their roles. How to make them work is important.
Perfect Liberty 2023.16
the little green bits you see .. fresh garlic shoots cut up into tiny bits so that you get that tangy hit of garlic, you put it on (if you like garlic) fresh as a topping when you serve.
I added no salt.
