Soup

I'm trying to keep our budget for groceries down to a reasonable level, but even with the discovery of the Far East Asian Market on Memorial Parkway, it's still pretty pricy. The trouble with a wheat-free menu is that many of the traditionally low-cost meals, such as pasta, breads, casseroles, all contain wheat. WF alternatives are available, and we've actually mastered the use of many of them, but they can be budget busters. Which brings us to soups.

Well, we've gone a little nutty on the soups lately. Soup is so filling, so comforting on a chilly fall or winter evening. Yup, we love soup. What we really love is soup that's thick and chunky and filled with huge chunks of meat and thick, solid vegetables. However, the bigger and more plentiful the chunks, the bigger and more painful the overall price of the meal. Huh. We've been playing around with homemade versions of ramen and chicken noodle soup, though, with delightful success. (And approximately 1/60th the sodium content!) Mostly, it's Zorak. I need a base food to start with, and build from there. I'll stare at an empty pot for hours and still draw a blank. Zorak works a little differently. He wanders into the kitchen, grabs the seasoning he wants to use and creates a dish around it. (It's really a rather attractive feature. One of the things I love about him.)

Anyway, I gave into it last night and gave it a shot, as well. It turned out okay. We'll call it... mmm... soup. (Can't think of a catchy name, sorry.) I've heard that some of the rice sticks have wheat flour sprinkled on them. I've contacted two companies, with less-than-wonderful results in trying ascertain whether it's true. From what I can gather, no. Still, be careful if you are very sensitive, or have celiac. We haven't had a reaction from John using them. So, we've been using them, and plan to continue to do so, but if you're highly sensitive, you may want to double check before hand.

Start with rice sticks. There are a bazillion kinds. We like the Zhongshan Laifen rice stick for soups. It's a thick and round noodle that holds up well to simmering. (From what I can gather "Laifen" is either an Asian rice vermicelli, or an undergarment factory. "Zhongshan" is a district, a town, an historical figure, and... I have no idea why it's on the package label. We don't claim to be experts, here, we just work with what we've got.) No clue what "Bun Gao Kho" (with an accent mark over the U, and a caret over the last O) means... Anyone? Anyone? However, the pho or pad thai noodles will also work well. The round ones are simply a little meatier, I think.

Ok, so moving on, prepare the rice sticks - boil water, add noodles, bring back to a boil. Cover, remove from heat, and let sit ten minutes. (Package says 15, but if you only do ten, they'll hold up better in the end.)

Meanwhile, clear out your veggie stash: carrots, celery, whatever. Even leafy things would work - cabbage would be delicious. Slice everything very thinly. This will serve several purposes: reduce cooking time (thus, fuel use and also, nutrient retention), and make it pretty (because we shouldn't ditch aesthetics if we don't have to). Set it all aside in whatever you use to set things aside (I just push 'em over to the edge of the cutting board.)

One onion - dice it up nice and small, set aside. (Again with the shoving.)

Meat. I used one pork rib last night. Could've used two, but we weren't awfully hungry. Plus, it's mostly for flavor, I think. Of course, I'm still mentally comparing it to a nice, thick beef stew, which, this isn't. So. Yeah. Slice the meat very thinly - think thin, like, um, philly cheesesteak sandwiches. Then cut the thin slices crosswise, into small, thin... mmm, "bits". Bits of meat is what you should have. Season and brown in a hot cast iron skillet. Add the onions and brown to caramelize a bit.

OK, your rice should be done now. Rinse the everlovin' snot out of it. This is the starchiest stuff you've ever seen. You could, theoretically, reserve the water to make wallpaper glue, but I don't. Or, if you're hideously frugal, you could save it for making something that would normally require potato water. I guess. Anyway, rinse, rinse, rinse. Throw it back into a pot with hot water, a little bullion (or seasoning of your choice), add the hot meat and onions, the thin and uniformly cut veggies (I just like saying that - I've never actually pulled off uniform cuts in my life. If yours are not uniform, just throw 'em in anyway and don't sweat it. If there are any gargantuan chunks that look obviously wrong, pull them out and trim them up a bit. You're good to go.)

Cover the whole thing and let it simmer stil it smells good. You could eat it right away, but try to give it at least five minutes while you clean the kitchen. That whole mingled flavors thing, you know. And it's nice to have a clean kitchen while you eat your warm soup.