Swiss Chard, Shrimp & Tofu Soup for a winter day
Although it’s not officially winter yet, we’ve been blasted with unexpected cold weather here in the northeast. What better then fresh hot soup to take off the chill? The best part about it is using “leftovers” that seem to magically work so well together the next day to create a quick and healthy meal to soothe the soul. The 3 cups of chicken stock that didn’t get used the night before were the perfect base for my soup, with an extra cup of water added, plus several tablespoons of soy bean paste. Add to that the uncooked left over Swiss Chard (chopped and thrown in the stock). The soup got even better when I added some cubed firm tofu, a few shrimp and sliced fish sausage from the freezer, chopped chili peppers, and salt & pepper to taste. Ladle into soup bowls, top with dried black seaweed and chopped chives and serve piping hot! Preparation time: 15 minutes. Expense: minimal. Satisfaction level: priceless.
RSA
1 comment
Hmmm… did ya save me some??