RECIPES

Our recipe page is a work in progress! We’re crowd funding recipe development, using our soups and broths as a base. If you’re interested in bartering soup in exchange for coming up with vegan/vegetarian recipes, reach out here.

MUSHROOM CONGEE

Ingredients:
> 1 quart Short Winter Soups mushroom or pho broth, defrosted or not
> 1 cup brown rice; rinsed well, drained and frozen in an air-tight container overnight
> 8 oz mushrooms (a mix of shiitakes & another variety is ideal), stems removed & caps sliced
> 1.5 TBSP fresh ginger, grated
> 1 TBSP soy sauce or tamari
> 1 TBSP each toasted sesame oil & vegetable oil
> 1/4 cup scallions, greens and whites sliced
> salt, white pepper and chili oil for serving

Preparation:
Heat the sesame and vegetable oils in a large saucepan over medium-high heat.  Add the sliced mushrooms & grated ginger.  Cook, stirring occasionally, 8 minutes or until golden.  Stir in the soy sauce & half of the scallions, & cook for 1 minute more.  Transfer the mushrooms & scallions to a bowl.  

Add the broth plus another quart of water to the pan & bring to a boil.  Scrape up any stuck bits from the bottom of the pan.  Add in the rice (fine if it's still a little frozen), reduce the heat to low, & simmer, partially covered for 50 minutes.  Stir occasionally.  You're looking for a porridge-like consistency, where the rice starts to break apart.  Stir in the mushrooms & cook for 5 minutes more.  Season with salt & pepper, then serve with the reserved scallions & chili oil, if you like.

*This recipe works with white rice.  Use 3 cups of water instead of a full quart & cook the congee for 25 minutes instead of 50.  

IDEAS ON HOW TO USE OUR BROTHS

Make your own soups - Bring the broth to a low simmer, and add in any raw vegetables. Start with those that will take longer to cook (like carrots and potatoes), followed by more tender vegetables like mushrooms or asparagus, and finally add in chopped greens that will wilt quickly or precooked vegetable. Reheat cooked noodles or grains separately, along with any protein (tofu, poultry, fish etc), adding those into the soup at the end.

Cook grains or legumes - Use the broth in place of water 1:1 to cook grains or lentils over the stove, in a rice cooker or pressure cooker. This works best with cooking methods where the water is absorbed through cooking rather than discarded at the end (like cooking pasta).

Poach something - Bring the broth to a simmer, add in protein of choice, and gently simmer. Once cooked to desired doneness, remove from the poaching liquid, then raise the heat to high and reduce the broth by half to create a flavorful sauce.