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SOUPS!SPICY MISO SOUP by Oscar Umahro
Cadogen
1/2 L water, preferably filtered or spring
Mix water and spices thoroughly in a suitably sized saucepan and bring to a boil over medium heat. Remove the saucepan from the heat and pour 3/4 dl of the spicy liquid into a small bowl. Dissolve miso in the small bowl by beating it with a fork and mix back into the saucepan. Finally, stir Udo's Choice® Oil Blend into the miso soup and serve. NOTE: ALL FOODS MADE WITH UDO'S OIL SHOULD BE SERVED AND USED IMMEDIATELY.
THAI HOT & SOUR SOUP WITH SHRIMP by Usha Menard . . . (Serves 6) Vegetarians can modify this spicy soup recipe from Thailand by replacing the shrimp with tofu, adding some baby spinach leaves, and omitting the fish sauce. All other steps are the same! Mmmm! 12
- 18 large raw shrimp Stock:
Shell and de-vein
the shrimp, keeping the clean shells for the stock. Place all stock
ingredients into a large pot, including shrimp shells. Bring stock to
a boil and let simmer for 20 minutes. NOTE: ALL FOODS MADE WITH UDO'S OIL SHOULD BE SERVED AND USED IMMEDIATELY.
CARROT & GINGER SOUP by Usha Menard . . . (Serves 6 - makes about 9 Cups)
1 lb. carrots, washed and chopped into 1 1/2 inch lengths
NOTE: ALL FOODS MADE WITH UDO'S OIL SHOULD BE SERVED AND USED IMMEDIATELY. |
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