Tuesday, January 17, 2012

Fusion Soup - Jewish cooking with a bit of Asian flavor

I don't know why, I felt like having vegetable-noodle soup today. But I also felt like having Chinese vegetable soup today, so here's what I created:

1 onion, cut
2 cloves garlic, chopped
2 carrots, diced
2 stalks of celery, diced
a few cabbage leaves, shredded (no bok choy around here, but cabbage works fine)
saute the above in your oil of choice

1/4 c. soy sauce
2 - 3 T. vinegar (I used wine vinegar - that's what I had in the house, but you can use your favorite kind of vinegar.)
2 T. honey
dash of pepper
ginger (fresh grated, or powdered. I had no fresh ginger on hand so I used my powdered version), to taste
Stir well. Simmer for 10 min.

Then add water or soup stock to fill the pot. Bring to a boil, then simmer for 20 min or so
Add whole wheat "lokshen" noodles, and cook, stirring often, for another 5 min or so. (lokshen noodles are egg noodles, a traditional Jewish food)
(optional garnish: chopped scallions)
Serve piping hot.

Sorry, there is no picture because we ate it all up!


  1. Sounds delish. Will try it tonight.

    1. I'd love to hear how it came out! Hope you like it as much as we did.


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