25 Apr Asian Style Soup Saves Dinner
Yesterday’s rainy afternoon, complete with ominous clouds, signalled the perfect day for soup. I was slowly lulled into a sleepy comfort zone – curled up on the couch under a cozy blanket reading a chapter book with my six year old (6YO). Time seemed to stand still. The next thing I knew it was quarter to six. Trouble. We usually eat dinner at six. I needed to whip something up before 6YO and 9YO had meltdowns.
I jumped into action. Thankfully I could count on frozen vegetables and broth to save the day. Twenty minutes later, dinner was on the table. We enjoyed it with mini baked chicken spring rolls (future blog post). I love the rich umami taste of this soup thanks to the meaty portabella mushrooms. It’s also a great way to use up any leftover vegetables or stir-fry. (Note: I usually add bok choy, but I didn’t have any on hand.) Of course, none of this frenzied excitement would have been necessary if I had been organized and made dinner ahead of time.
But it was one of those days. What can I say.
Have you tried a similar soup? I’d love to hear about it.