Tofu Bean Sprout Soup

With the cool weather comes the need for baking and soup making (like my little rhyme there?). As you know I have been trying to retrain myself to eat intuitively. It’s kind of a slow and steady process but I’m happy to say I’ve lost 13 pounds! Even with these improvements some days I just feel ravenous and find myself wanting to eat a massive quantity of everything! In order to allow myself to be able to eat more and hopefully feel full I made myself a big pot of bean sprout soup today. As weird as it sounds… I absolutely love this stuff. I especially craved it when I was pregnant. It’s low in calories and it fills you up fast. A little back story…

A few years ago my mom came across Asian dramas (with an emphasis on the Korean dramas) and a whole new world opened up to us. Asian romances and Asian food! Our love of the Korean culture even pushed my mom to sign up for a Korean exchange student who lived with us for nearly a year. We had so much fun learning her culture and tasting the new foods she shared with us. Bean sprout soup was definitely a “love at first bite” for me.

It’s so yummy and a nice addition is tofu and rice. This soup is gluten free as well as paleo if you forego the rice.

OLYMPUS DIGITAL CAMERA

 

Tofu Bean Sprout Soup
(Slightly Adapted from Bap Story)

6 cups water
200g bean sprouts (about 2 cups)
6 dried anchovies (or 1-1/2 tsp. dashi)
1 piece of dried kelp
2 inch slice of daikon radish
7 ounces firm tofu
2 teaspoons salt
1 teaspoon Korean red chili powder
2 tablespoons chopped green onions

Add water, anchovies (or dashi), kelp and daikon radish to pan. Bring to a boil, lower heat to medium and cook for 4-5 minutes.

Remove kelp and anchovies. Add bean sprouts and tofu. Cover pan with lid and increase heat. Bring to a boil for about 2 minutes.

Then add salt, Korean red chili powder and green onion. Let simmer for a few minutes and serve. To make it a little more filling you can add a 1/2 cup rice to your bowl and its delicious. If you are Paleo then leave out the rice and its just as tasty!

OLYMPUS DIGITAL CAMERA

 

OLYMPUS DIGITAL CAMERA

OLYMPUS DIGITAL CAMERA OLYMPUS DIGITAL CAMERA

 

Advertisements

4/20: Olive Garden All You Can Eat Soup & Salad

ImageImage

ImageImageImage

Image

This afternoon I met up with my mother-in-law and sis-in-law for lunch at the Olive Garden. We had had plans last week that fell through so this was the perfect day to try again… because I actually had a car! I could leave the house! I love being a stay at home mom but it’s definitely more fun being able to take my little Mumu out sometimes even if it’s just running errands.

Anyways we enjoyed the all you can eat soup and salad lunch deal. I had two bowls of chicken & gnocchi soup with two bowls of salad, two breadsticks with my meal and two on the  way home. Of course I ended the meal with Olive Garden’s trademark mint. This was the first time I had the chicken & gnocchi soup and I really enjoyed it. Normally I have the zuppa toscana but now that I know how to make it it is not as exciting. It was a nice enjoyable meal and Mumu was wonderful, as always!

3/22: Copycat Olive Garden Zuppa Toscana Soup with GF Cheesy Breadsticks

3/22: Copycat Olive Garden Zuppa Toscana Soup with GF Cheesy Breadsticks

This stuff is so delicious! I am not a huge fan of Olive Garden pasta but I love their soups, salad and breadsticks. My mom found this Zuppa Toscana recipe and it tastes just like you’re eating at the Olive Garden. I did make a few changes to the original recipe though. The cheesy breadsticks were a little tougher than I’d like but they were still yummy. I actually ate 4 of them but don’t have a picture of the other two… sorry!  To make you feel better though I will share this recipe with you:

Copycat Olive Garden Zuppa Toscana Soup:

1 lb. Ground Hot Italian Sausage
1/2 tsp. crushed red peppers
1/2 large diced sweet onion
4 tbsp. bacon pieces
2 tsp. garlic puree
10 c. water
5 cubes of chicken bouillon
1 c. heavy cream
1 lb. sliced yellow potatoes (so you don’t have to peel them)
1/4 bunch of kale

In a soup pot sautee Italian sausage and crushed red peppers in a little oil. When cooked through set aside in another dish. In the the same pan cook onion, bacon and garlic for about 15 minutes or until onions are clear. Add the water and bouillon and bring to a boil. Once boiling add the potatoes and cook on medium until potatoes are soft (about 30 minutes). Add cream and sausage. When ready to serve add the kale. Enjoy!