Hey guys I invented a soup to use up all the leftovers in my fridge last night, and it turned out insanely, blisteringly good, so I’m gonna call it Emily’s Vaguely Thai-Inspired “Oops Everything Is About To Go Bad” Soup, and tell you how to make it.
INGREDIENTS (note: don’t be precious about the amounts, adjust as needed, I’m not your mom. you’re an artist and the heavy-bottomed dutch oven is your canvas)
three cups of any hearty mushroom, sliced (I used white and baby bella)
a stalk of lemongrass, bashed to reveal the tender insides and cut in two inch lengths
five large carrots, diced in rounds
one knob of ginger, around the size of your thumb, minced
three garlic cloves, minced
one red thai chili, diced
one large yellow onion, diced
fresh cilantro
3 cups veggie stock
3 cups chicken stock
(you can use better than bullion in water for either of these in a pinch, and if you want to bulk up the veggie stock, add all the trash bits of the onions and garlic and carrots and ginger and the tough outer leaves of the lemongrass with some peppercorns and star anise and let that puppy simmer for like ten minutes before straining.)
two giant handfuls of any sturdy leafy green, like bok choi, kale, or spinach
three eggs
one lime
fish sauce
coconut or brown sugar
frozen dumplings of any kind
gochujang paste
INSTRUCTIONS
add a few tablespoons of neutral oil to a large soup pot over medium heat
once the oil is shining, add the garlic, thai chili and ginger and sauté until fragrant
add the lemongrass and the onions, and continue to sauté until the onions are soft and translucent
in go the carrots, the zest of one lime, and three heaping tablespoons of your gochujang, stir stir stir until everything is tender and the paste has worked its way into all the nooks and crannies.
pour in the strained veggie stock, bring to a boil, then down to a simmer. cover, and continue to simmer for ten minutes.
remove the lid, stir the reduced broth, and add your mushrooms and your chicken stock. make sure it’s all well combined.
we’re going to start adjusting the flavor now: add two tablespoons of fish sauce, and a tablespoon of coconut sugar (brown will do if that’s what you have).
cover and simmer for another 10 minutes.
add more gochujang plus the juice from your naked lime and chopped cilantro to taste.
now you add your frozen dumplings and your greens and just keep an eye on them until they cook through.
meanwhile, break the eggs into a bowl and scramble them with a fork. pour them into the soup in an even, unbroken stream while you stir. this will give you those pretty egg-drop ribbons.
serve in deep bowls and garnish with more cilantro and lime juice.
NOTES: like I said above, nearly everything in this recipe can be substituted, save for the aromatics, and if you’re a vegetarian you can just double the amount of veggie stock, instead of adding chicken stock.
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Walking pads standing desks are great for people with the type of jobs that can use them and allow reclamation of some autonomy at work but it shouldnt end there. Like anybody else throwing up over the elephant in the room that's why the hell is the work day still sooo long (We all know why) and Why can't we talk about that on top of Meal prepping or Whatevers being recommended for managing being a somewhat healthy person in the little time we have for ourselves. You wouldnt need a walking pad if you lived in a walkable community and had time to actually live in and enjoy it. I love my crockpot too but imagine if we actually had time to enjoy the process of creating a meal more often. These solutions (that are also Sold to us) dont excite me they just make me more sad. Its just stacking things that are good for us on top of working instead of just reducing how much we should have to work and be able to do those things mindfully. I work in food service with no other job prospects atm I feel very small lol. Been looking for a job but its hard to find its not even funny. I hope the collapse of remote work this year causes people to riot and strike
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