Pumpkin soup

I always thought that the sweetness of pumpkin needs to be balanced in the spicy, acid, smoked registers. This is a fusion that pleases my taste buds.

3 lb chunks butternut squash
1/2 lb organic silken tofu
1 can (13.66oz) organic lite coconut milk
3/4 quart-1 quart organic low sodium vegetable broth
1 tablespoon coconut oil
2 cloves garlic
3 inch ginger sliced large
2+ tablespoons thai green curry paste
2 teaspoons salt
1 tablespoon fish sauce
splash (+) of sriracha (if you like)
1/2 teaspoon smoked paprika

Tom Kha Gai

Ingredients

Dude! This stuff is amazing! When I run low in my freezer stash, I start to feel sad. Get the broth done and freeze. Add last moment stuff, from shrimp, cod, chicken, shiitake, soba or udon noodles, sweet peas, etc.

• 4-6 stalks fresh lemongrass (or 1-2 tubes paste)
• 4 x 1" piece ginger, grated (or 1-2 tubes paste)
• 12-14 cups low-sodium chicken broth
• 2-3 x 13.5-ounce cans coconut milk
• limes: 3 zest and 2 juice
• 8-12 cloves of garlic, smashed 
• 3-4 tablespoons fish sauce
• 1-2 tablespoon sugar/maple syrup
• +/- 1-2 pound shiitake for flavor
• Sriracha, smoked paprika

1. Using the back of a knife, lightly smash lemongrass; cut lemongrass into 4" pieces.
2. Dice the ginger
3. Bring lemongrass, ginger, and broth to a boil in a large saucepan. Reduce heat and simmer until flavors are melded
4. Mix in coconut milk, fish sauce, and sugar. Balance flavor salt/sweet/sour/hot: salt/sugar/lime juice/Sriracha
5. The broth can be cooled, divided in freezer plastic bags and frozen to use at a future time
6. When you need it thaw it!
7. Add chicken (protein) and bring to a quick boil. Do not overcook.
8. Serve with chili oil, cilantro, and lime wedges.

Ramen

Ramen Broth

5 Quarts = 10 portions

Two 3-by-6-inch pieces of konbu

6 quarts water

2 cups dried shiitake

4 pounds chicken (use drumsticks)

5 pounds of smoked neck bones (at least some should be smoked)

1 medium onion quartered

2 large carrots, peeled and chopped in large pieces

Tare

in a large pot bring water to a simmer

rinse konbu and add it to the pot

turn heat off, steep for 10 minutes then remove the konbu

add shiitakes, heat to the max get to the boiling point then low heat to simmer for 30 minutes

remove shiitakes

roast the neck bones in the oven for 1 hour at 400F  as you cook the chicken

add the chicken to the water and keep the heat for a gentle simmer

skim and discard anything rises to the surface

replenish water to keep chicken submerged

after about 1 hour the meat should pull away easily from the bones

remove the chicken

add the roasted pork bones and simmer for 6-7 hours

skim the surface, replenish water lost

add the vegetables for the last 45 minutes

remove bones and vegetables

strain through double cheesecloth once or even twice

season with tare - start with 2 tablespoons per quart and adjust to taste; needs to be fairly salty

keeps for a few days in the fridge or for a few months in the freezer

Assembling a bowl of ramen

Warm up Ramen Bowl (at least 3 cups volume)

2 cups hot Ramen Broth adjusted with Tare or mirin

5-6 ounces ramen noodles

2-3 slices pork belly

1/2 cup pork shoulder for ramen (or chicken or tofu or mix)

Two 3-by-3 inch pieces of nori

1/4 cup thinly sliced scallions

4-5 pieces bamboo shoots

1/4 cup seasonal vegetables: sweet peas, corn, kale

Some bean sprouts

1 Slow-Poached Egg

Tare

Is used in Yakitori restaurants to brush the finished grilled skewers or in Ramen shops to salt the broth.

2-3 chicken backs, chicken skin left, leg bones split as much as possible to increase surface

1.5 cup sake

1 cup mirin

1.5 cup soy sauce

Ground pepper

Oven at 450F

Spread the bones in the right container

45 minutes to 1 hour; check after 35 minutes

Goal is to avoid burning but obtain deeply browned bones

The fond - fatty liquid caramelizing on the bottom of the pan needs to be dark but not black

Deglaze the fond with a splash of sake on the stovetop under medium-high heat

Add the rest of the liquids

Bring to a boil then simmer for an hour

Strain the bones out and season the liquid with black pepper

Tomato-Basil-Tofu Soup

Cook and freeze recipe

4 small-medium onions large dice

3 cups celery stalk chopped

15-20 small garlic cloves

3-4 tablespoons mixed canola and olive oils

    Sautee them for about 10 minutes on medium fire until golden

    Mix often, wait for points of caramelization

Deglaze with the first bottle (46 oz) of tomato juice

    Bring to a boil and simmer for 5 minutes

    Transfer to a blender and puree at high speed for several minutes

    Return to the pot

Add 1 more tomato juice bottle (46 oz)

In the Blender puree 1 tray of firm tofu (14 oz drained) and a 20 oz tomato puree with a 1 quart box of chicken broth

Add to the pot

Add 1 Pint of light or heavy cream, 1 tablespoon salt, 1 teaspoon smoked salt, 2 tablespoons Sriratcha sauce, 10 dried chilies, 1-1.5 tablespoon sweet smoked paprika, 2 tablespoons honey

Keep it on high for 5-10 minutes until the huge cauldron starts to get alive

Simmer for 45-60 minutes

Take the chillies out

1-2 teaspoons cracked black pepper

As much basil, fresh, tubed or dried as you like

Fix final flavor (sweetness, spiciness, saltiness, umami); 

add lemon juice, thai fish sauce (optional)

Simmer another 10-15 minutes.

Cool to room temperature

Divide in portion size containers

Freeze