White on Rice Couple’s Favorite Stone Soup: Kitchen Sink Ramen
Yesterday we asked about your best “stone soups” — surprisingly tasty, satisfying soups that makes the most of a handful of unpromising ingredients — and we posed the same question to a few of our favorite food writers.
Today Todd Porter and Diane Cu, authors of the newly released cookbook Bountiful: Recipes Inspired By Our Garden and the talented duo behind the beautiful food and lifestyle blog White on Rice Couple, share their go-to stone soup, which starts with that old college staple: a packet of ramen noodles.
What is your favorite “stone soup” to make?
Kitchen Sink Ramen Soup. A simple package of ramen noodle soup cooked with whatever is left in the fridge is the epitome of “stone soup”. Adding small amounts of leftover vegetables or even some sauteed onions will elevate a humble package of ramen to a hearty and satisfying meal. Spices such as curry powder, onion powder or cayenne will also liven it up. Oftentimes we will make a meal out of a package by tossing in some ingredients that we think are unpromising, but can contribute so much flavor, texture and freshness to the soup.
What makes this soup so special?
Sometimes we don’t always have hours to simmer a fresh batch of soup, so making a satisfying, healthy meal out of what we have on hand makes it super special. It also reminds us to not waste what’s in the fridge and appreciate food in even the smallest amounts.
What is your best piece of advice for making a great soup?
Patience and thought. To make a fresh soup from scratch takes time to simmer the stock. So if you want something from scratch, homemade and fresh, it takes patience. For something quicker but still delicious, it just takes some thought to look at what ingredients you have and make it great. Either method will produce a wonderful soup.
Thanks, Todd and Diane!
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(Images: Todd Porter and Diane Cu)