Journeys into Soup-making

At left: Saifun Noodle Soup; At right: Soba Noodle Soup!

I don’t do soups much during summer…but when I do, I try to make it worthwhile!

These pictures are of a mixed pork-beef-onion broth made from the accumulated juices of a recent batch of pulled pork, homemade onion soup, and a dash of beef broth.

One of the best investments for the thrifty home cook is a simple mason jar with a lid. These can hold a lot of juices from a batch of pulled pork, roasted meat, or cooked chicken. Put the juices in while they’re still hot, put the lid on tightly, and place in the fridge. The temperature differential will usually create a vacuum seal to keep things fresh for a few weeks – check if the seal formed by looking to see if the top of the lid is indented.

While this broth base is delicious on its own, be sure to add some store-bought stock to bulk it out. Additionally, this is a great time to go through your leftovers and the vegetable drawer to find and use veggies that need to be used. In the example here, I added some of the leftover pulled pork, carrots, celery, and bok choy.

While the broth is the same, there’s two different bowls of soup here. On a recent visit to an Asian supermarket, we decided to try out some of the different noodles available. The clear noodles are Japanese ‘saifun’ noodles made out of potato starch. They ended up clear, with a little bit of a pleasant chew, like a rice noodle.

The other bowl with dark green noodles is green tea infused soba noodles – soba is a kind of Japanese noodle made from buckwheat. It’s got a delicious flavor like a good quality wheat noodle, only nuttier.

Consider breaking out the noodles and stock to make supercharged-flavor soup the next time you slow-cook a batch of meat. It’s a budget-friendly way to up your cooking game!