Soba Noodle Soup with Chicken, Tofu, and Bok Choy

An excellent and easy one-pot meal for the frigid nights ahead. [Photograph: Lauren Rothman]

Special equipment: Microplane grater

Ingredients

serves Serves 6 to 8, active time 25 minutes, total time 1 hour

• 1 tablespoon vegetable oil
• 2 medium cloves garlic, finely minced or grated on a microplane grater (about 2 teaspoons)
• 1 inch section fresh ginger, finely minced or grated on a microplane grater (about 1 tablespoon)
• 2 inch section fresh lemongrass, cut in half lengthwise and bruised with the back of a knife
• 6 cups homemade or store-bought low sodium chicken or vegetable stock
• 3 tablespoons dark soy sauce
• 1 whole star anise
• 3 medium chicken thighs
• 7 medium shiitake mushrooms, caps very thinly sliced, stems discarded
• 1 large bok choy, well rinsed, greens and stalks separated, sliced into thin ribbons
• 1 teaspoon rice wine vinegar
• 1/2 block block extra-firm tofu (about 8 ounces), drained in the fridge on paper towels under a weight (such as a can of beans) for several hours or overnight, cut into 1/2-inch dice
• 1 pound dried soba noodles
• 1/4 cup thinly sliced scallion greens and light whites
• 1/4 cup torn fresh cilantro leaves

Procedures

1. Heat oil in a large Dutch oven set over medium heat until shimmering. Add garlic, ginger, and lemongrass and cook, stirring, until aromatics are fragrant, about 1 minute. Add stock, soy sauce, anise, and chicken thighs and increase heat to high. Bring liquid to a boil then reduce heat to maintain a simmer and cook until chicken is just cooked through, about 10 minutes.
   
2. Add shiitakes and sliced bok choy stems to soup and cook for 15 minutes sliced bok choy greens and cook until vegetables and chicken are tender, about 15 minutes longer. Remove chicken and let cool slightly, then shred into bite-sized pieces with your fingers. Return to soup. Add vinegar, tofu, and noodles to soup and cook until noodles are cooked (see package for cooking time). Season soup to taste with more soy sauce, vinegar, or salt, garnish with scallions and cilantro, and serve.

Steamed Dumplings With Shiitake Mushrooms in Sichuan Soup

The setup for this part dipping sauce, part soup couldn't be much simpler: add stock, some pantry staples, and scallions, dump in steamed dumplings, and that's dinner.

Ingredients

serves Serves 4, active time 10 minutes, total time 10 minutes

• 24 small Chinese dumplings, fresh or frozen
• 1 tablespoon canola oil
• 4 ounces shiitake mushrooms, ends removed, caps sliced 1/2-inch thick
• Kosher salt
• 3 cups homemade or store-bought low-sodium chicken stock
• 4 tablespoons preserved bamboo shoots in chili oil
• 1/4 cup scallions greens, thinly sliced
• 4 teaspoons soy sauce
• 1/2 teaspoon ground black pepper
• 1 teaspoon ground Sichuan peppercorn

Procedures

1. Pour water into a large pot until it comes 2 inches up the sides, and top with a steamer basket. Bring to a boil over high heat. Add as many of the dumplings as will fit in one layer and cook according to the directions on the packaging. (The frozen dumplings I used took about 4 minutes.) Repeat step, if necessary, until all the dumplings are cooked.
   
2. Meanwhile, heat canola oil in a 12-inch non-stick skillet over medium-high. When oil shimmers, add sliced mushrooms and a pinch of salt. Cook, stirring occasionally, until mushrooms release their water and start to brown, about 4 minutes. Set aside.
   
3. Warm the stock in a medium saucepan over medium high heat until starting to simmer. Turn off the heat.
   
4. Take out four large bowls. In each bowl add 1 tablespoon preserved bamboo shoots, 1 tablespoon sliced scallion greens, 1 teaspoon soy sauce, 1/8 teaspoon black pepper, 1/2 teaspoon ground Sichuan peppercorn, and 3/4 cup chicken stock. Taste and, if needed, season with additional salt. Add 6 dumplings to each bowl and a quarter of the mushrooms. Serve immediately.

Hearty Escarole, Barley, and Parmesan Soup

Ingredients

serves Serves 4 to 6, active time 20 minutes, total time 40 minutes

• 1/4 cup extra-virgin olive oil, plus more for serving
• 1 medium onion, finely chopped (about 1 cup)
• 1 large carrot, finely diced (about 1 cup)
• 2 mediums talks celery, finely diced (about 1 cup)
• 2 tablespoons chopped fresh rosemary leaves
• 3 medium cloves garlic, minced (about 1 tablespoon)
• 1 large head escarole, chopped into 1-inch pieces
• 2 tabelspoons tomato paste
• 1/2 cup parled barley
• 1 1/2 quarts low sodium store-bought or homemade vegetable or chicken stock
• 2 bay leaves
• 4-inch chunk Parmesan rind
• 2 teaspoons soy sauce
• 1 teaspoon fish sauce (optional)
• Kosher salt and freshly ground black pepper
• 1/4 cup chopped fresh parsley leaves
• Parmesan cheese, for serving

Procedures

1. Heat olive oil in a large saucepan over medium-high heat until shimmering. Add onions, carrots, and celery. Cook, stirring occasionally, until softened but not browned, about 4 minutes. Add rosemary and garlic and cook, stirring, until fragrant, about 1 minute. Add escarole and cook, stirring occasionally, until wilted, about 5 minutes. Add tomato paste and continue to cook, stirring frequently, until liquid has evaporated and mixture begins to sizzle, about 5 minutes longer. Add barley and cook, stirring, until coated with oil, about 1 minute.
   
2. Stir in broth. Add bay leaves, Parmesan rind, soy sauce, and fish sauce (if using), and bring to a boil. Reduce to a bare simmer and cook, stirring occasionally, until barley is softened and soup has absorbed flavor from parmesan and bay leaves, about 25 minutes. Season to taste with salt and pepper. Stir in parsley. Serve, drizzling with olive oil and sprinkling with Parmesan.

Roasted Cauliflower Soup With Bacon and Parsley Oil

This creamy, nutty-tasting soup gets an extra punch of flavor from crumbled bacon and bright parsley oil.

Special equipment: Blender or hand blender

Ingredients

serves Serves 6 to 8, active time 25 minutes, total time 50 minutes

• 2 medium heads cauliflower, separated into large florets
• 1/2 cup plus 6 tablespoons extra-virgin olive oil, divided
• Kosher salt and freshly ground black pepper
• 6 slices bacon
• 1 large white or yellow onion, peeled and finely chopped (about 1 1/2 cups)
• 6 cups homemade or store-bought low-sodium vegetable or chicken stock
• 1/4 cup half and half
• 1/2 cup chopped fresh parsley leaves

Procedures

1. Adjust oven racks to middle positions and preheat oven to 400°F. Toss cauliflower with 4 tablespoons olive oil and salt and pepper to taste. Divide between 2 rimmed baking sheets and roast, stirring occasionally, until deeply browned and tender, about 25 minutes. Remove from oven.
   
2. Meanwhile, lay bacon slices in a cold cast-iron skillet, then set over medium heat. Cook, flipping once, until browned and crispy, about 6 minutes. Drain bacon on a paper towel, then chop or crumble into bite-sized pieces.
   
3. Heat 2 tablespoons olive oil in a large, heavy-bottomed Dutch oven set over medium heat. Add onion and cook, stirring occasionally, until onions are translucent but not browned, about 6 minutes. Add roasted cauliflower and stock, bring to a boil, reduce heat, and simmer for 5 minutes.
   
4. Let soup cool slightly, about 10 minutes. Add half and half and use a hand blender to blend soup until smooth. Alternatively, blend soup in a blender in two batches. Season to taste with more salt and pepper. Keep soup warm.
   
5. Combine remaining 1/2 cup olive oil and parsley in blender and blend until smooth, about 1 minute. Pass oil through a fine-meshed sieve.
   
6. To serve, ladle soup into bowls, garnish with parsley oil, and sprinkle with chopped bacon. Serve immediately.

Smoky Cauliflower Soup With Wild Mushrooms and Ham Crisps

Lush and creamy roasted cauliflower soup is finished with herb-roasted wild mushrooms and ham crisps.

Note: Feel free to make the soup and mushrooms in advance. Both will store nicely in the refrigerator for about two days. However, make the ham crisps prior to serving.

Special equipment: Baking sheets, blender, cooking spray

Ingredients

serves Serves 4, active time 15 minutes, total time 30 minutes

• For the Soup:
• 1 large head cauliflower, cored, cut into florets and tough stalks discarded
• 5 tablespoons olive oil, divided
• 3 1/2 tablespoons sherry vinegar, divided
• Kosher salt and freshly ground black pepper
• Black pepper
• 1 teaspoon hot or sweet pimentón (smoked paprika)
• 2 1/2 cups whole milk, plus additional as needed
•  
• For the Mushrooms:
• 1 pound mixed wild mushrooms, cleaned and cut into 1/2- to 1-inch pieces
• 1 sprig fresh rosemary
• 4 sprigs fresh thyme
•  
• For the Ham:
• Non-stick cooking spray
• 1/2 pound very thinly sliced deli ham or prosciutto

Procedures

1. Adjust oven rack to lower-middle position and preheat oven to 350°F.
   
2. Place cauliflower on a 13- by 9-inch baking sheet in a single layer. Toss with 3 tablespoons olive oil, 2 1/2 tablespoons sherry vinegar, 1/2 teaspoon salt, 1/2 teaspoon pepper, and pimentón. Transfer to oven to roast, tossing halfway through, until tender and browned, 35 to 40 minutes.
   
3. While the cauliflower is cooking, add mushrooms, rosemary, thyme, remaining 2 tablespoons olive oil and remaining 1 tablespoon sherry vinegar to a medium, oven-safe baking dish. Season with salt and pepper, toss to combine and transfer to the oven to roast until liquid evaporates and mushrooms are nicely browned, 25 to 30 minutes
   
4. On another baking sheet lined with foil and sprayed with cooking spray, place sliced ham in a single layer. Spray the side facing up with a thin coating of cooking spray and place in oven to crisp, about 10 minutes.
   
5. Remove cauliflower, mushrooms and ham from the oven. Discard rosemary and thyme and cover mushrooms to keep them warm. Transfer cauliflower to a blender. Add milk and pulse to combine. Season to taste with salt and pepper, then puree until smooth, adding additional liquid as needed to create a smooth, creamy soup. If necessary, heat soup in a large pot after blending.
   
6. Ladle soup into individual bowls, and garnish with a ham crisp and mushrooms. Serve immediately.

Kerala Shrimp Moilee (Curried Shrimp and Coconut Soup)

Special equipment: Heavy bottomed pan

Ingredients

serves Serves 2, active time 10 minutes prep, 15 minutes cooking, total time 25 minutes

• 1 cup cleaned and deveined shrimp
• 1 teaspoon turmeric powder (divided)
• 1/2 tablespoon grated ginger (divided)
• 1/2 teaspoon ground red pepper
• 1 1/2 tablespoon coconut oil/ vegetable oil
• 3 cloves
• 3 white cardamom pods
• 1 inch piece cinnamon
• 1/2 tablespoon grated garlic (about 2 medium cloves)
• 1 medium yellow onion, thinly sliced (about 1 cup)
• 3 green chillies slit lengthwise
• 10 curry leaves
• 1 cup thin coconut milk
• Kosher salt
• 1 large tomato cut in thin rounds
• 1/2 cup thick coconut milk
• Cooked rice and poppodom for serving

Procedures

1. Toss shrimp in a small bowl with 1/2 teaspoon turmeric, 1/2 teaspoon ginger and ground red pepper. Let rest 15 minutes.
   
2. Heat oil in a heavy bottomed pan on medium heat until shimmering. Add cloves, cardamom, and cinnamon and stir until fragrant, about 1 minute. Add remaining ginger, garlic, onion and chilli and stir until fragrant and onion softens, about 5 minutes. Add curry leaves and stand back as they splutter. Stir until fragrant, about 30 seconds. Add remaining turmeric powder to the oil, stir briskly, and immediately add the thin coconut milk and salt. Add tomato and allow to come to a gentle boil. Add the marinated shrimp and allow to cook just until opaque, about 5 minutes. Add the thick coconut milk and bring to a gentle boil, about 1 minute. Serve hot with white rice and poppadoms.

Roasted Butternut Squash, Kale, and Lemon Soup

Combining the best of both worlds: a blended soup with big hunks of veggies to scoop out.

Ingredients

serves serves 4, active time 20 minutes, total time 40 minutes

• 4 tablespoons olive oil
• 1 butternut squash, peeled, seeds removed, chopped into 3/4-inch pieces
• 1 medium onion, chopped (about 1 cup)
• 1 red bell pepper
• Kosher salt
• 1 bunch kale, ends trimmed, leaves roughly chopped
• 1 lemon, quartered
• 2 medium garlic cloves
• 3 cups homemade or store-bought low sodium vegetable or chicken stock
• Smoked hot paprika to taste

Procedures

1. Adjust racks to upper middle and lower position and preheat oven to 450°F. Add 2 tablespoons oil to a large roasting pan or rimmed baking sheet. Add squash, onion, and bell pepper and toss to coat. Season with salt. Add remaining oil to a second roasting pan or baking sheet and add kale, lemon, and garlic. Season with salt and mix well. Place squash on top rack and kale on lower rack and cook, stirring every 10 minutes or so, until squash and red pepper are tender and kale is crispy, about 20 minutes for the kale and 30 minutes for the squash.
   
2. Transfer butternut squash, onion, and garlic to a blender and add the stock. Blend until smooth. Pour this mixture into a large saucepan set over medium heat. Being careful not to add any seeds, squeeze the roasted lemon wedges into the soup and season with salt to taste.
   
3. When the red pepper is cool enough to handle, remove skin, stem, and seeds, and roughly chop the flesh. Ladle the soup into four bowls. Top with a handful of roasted kale and a quarter of the chopped red pepper. Sprinkle some paprika over everything and serve.

Creamy Roasted Red Pepper and Cauliflower Soup

Note: When puréeing your soup, you can use a food processor, blender, or hand blender. Regardless, make sure to wait until it's cooled a bit to prevent a messy explosion. I tend to divide my soups into halves or thirds to make sure it doesn't overwhelm the appliance.
Although the lemon juice may seem like a negligible amount and you therefore may be tempted to skip it, a dash of lemon juice can bring a vibrancy of flavor to many soups and really helps this one pop.
To make this soup vegetarian, use vegetable broth in place of chicken broth, and eliminate the pancetta in the garnish.

Ingredients

serves Serves 4 to 6, active time 30 minutes, total time 1 hour

• 4 large sweet red bell peppers, cored, stemmed, seeded, and pressed flat
• 4 tablespoons olive oil, divided
• 1 small onion, chopped (about 3/4 cup)
• 2 medium garlic cloves, chopped (about 2 teaspoons)
• 1 teaspoon Kosher salt, plus more to taste
• 1/2 teaspoon ground black pepper, plus more to taste
• 1/2 teaspoon hot red pepper flakes
• 1 teaspoons finely chopped fresh thyme leaves
• 1/2 teaspoon smoked paprika (optional)
• 1 quart homemade or store-bought low-sodium chicken stock (see note above)
• 1 medium russet potato, peeled and chopped (about 1 cup)
• 1 head of cauliflower, core removed, cut into florets
• 1 teaspoon freshly squeezed juice from 1 lemon
• 1/3 cup pancetta, finely chopped (see note above)
• 1/2 medium apple, peeled, cored, and cut into 1/2 inch dice (about 1/2 cup)
• 2 slices of crusty Italian bread cut into 1/2 inch dice (about 1 cup)

Procedures

1. Preheat the broiler to high. Place the peppers on a foil lined baking sheet. Place the peppers on a shelf about 4 inches below the heating element and broil until blistered and blackened, then place in a plastic bag and allow to rest for 15 minutes. Once cool enough to handle, use a knife and peel the blackened skin off the pepper under running water. Coarsely chop the peppers and set aside.
   
2. In a heavy saucepan, heat 2 tablespoons oil over medium-low heat until shimmering, then add the onions and cook until tender, stirring often, about 4 minutes. Add the garlic and cook until fragrant, about 1 minute longer. Add 1 teaspoon salt, 1/2 teaspoon ground black pepper, red pepper flakes, thyme, paprika, and chicken or vegetable broth and bring to a boil. Lower the heat to a simmer, then add the potato and cauliflower and cook until the vegetables are tender, about 20 minutes. Cool for 15 minutes, then purée in batches until very smooth (see note above). Stir in the lemon juice, season to taste with more salt and pepper, and keep warm on low heat until ready to serve.
   
3. To Serve: Heat the remaining 2 tablespoons of oil in a medium skillet over medium heat until lightly smoking, then add the pancetta and apples and cook, stirring and tossing frequently, until the apples are tender and the pancetta is beginning to brown, 3 to 4 minutes. Add the diced bread, and cook, carefully stirring to prevent burning, until the bread has crisped and begun to brown, about 4 minutes longer. Season with the black pepper. Ladle the soup into individual bowls, then garnish with a scoop of the pancetta flavored croutons. Serve immediately.

Lablabi (Tunisian Chickpea Soup)

Ingredients

serves Serves 5 to 6, active time 20 minutes, total time 1 1/2 hours, plus time to soak chickpeas

• 2 cups (1 pound) dried chickpeas, soaked for at least 4 hours or up to overnight
• 8 cups water
• 3–4 large garlic cloves, peeled and halved
• 2 tablespoons olive oil
• 2 cups minced onion (1 large)
• 2 teaspoons ground cumin
• 1 tablespoon minced or crushed garlic
• 1 1/2 teaspoons salt, or more to taste
• 2 tablespoons fresh lemon juice
• Black pepper

Procedures

1. Drain and rinse the soaked chickpeas, then transfer them to a soup pot, large saucepan, or Dutch oven, along with the water and garlic cloves. Bring to a boil, lower the heat to a simmer, partially cover, and cook until the chickpeas are completely tender, an hour or longer. (You want to err on the soft side.)
   
2. Meanwhile, place a medium skillet over medium heat for about a minute, then add the olive oil and swirl to coat the pan. Add the onion and cumin, and cook, stirring, for 5 to 8 minutes, until the onion becomes soft. Add the minced garlic and 1 teaspoon of the salt, reduce the heat to low, and continue to cook for another 10 minutes. Cover and cook over the lowest possible heat for 10 minutes longer, then remove from the heat.
   
3. When the chickpeas are very tender, add the onion-garlic mixture, scraping in as much as you can of whatever adhered to the pan. Collect the remaining parts (this is flavor!) by adding the lemon juice to the skillet and stirring it around, scraping the sides and bottom (deglazing), then pouring all of this onto the chickpeas as well. Taste to adjust the salt (you will likely want to add up to another 1/2 teaspoon) and grind in a generous amount of black pepper to taste. At this point, if you choose, you can puree some of the chickpeas with an immersion blender.
   
4. Cover and let the soup simmer for another 10 minutes or so before serving.
   
5. Optional Enhancements:
   A few strands of saffron added to the cooking water in step 1
   A spoonful of harissa
   Touches of torn fresh flat-leaf parsley, cilantro, or mint
   Crushed red pepper
   A poached or fried egg added to each serving
   A drizzle of high-quality extra-virgin olive oil (or a citrus-spiked olive oil)
   Cooked diced carrot mixed in
   A spoonful of thick yogurt on top
   A sprinkling of capers on top
   A spoonful or two of cooked brown basmati rice or couscous stirred in
   Chopped, pitted olives on top—or a bowl of assorted olives on the side
   Crisp, cold radishes on the side—whole or sliced
   Chopped or slivered Marcona almonds
   Sliced ripe tomatoes on the side

Make-Ahead Mushroom Tomato Bread Soup

Ingredients

serves Serves 2 to 3, active time 35 minutes, total time 35 minutes

• 1 (6-inch) ciabatta loaf or any stale bread, torn into 1-inch chunks (about 2 cups torn bread)
• 1 tablespoon olive oil
• 1 medium yellow onion, diced (about 1 cup)
• Kosher salt
• 1 1/2 tablespoons apple cider vinegar
• 12 ounces cremini mushrooms, halved if small, quartered if very large
• 1 (14.5 ounce) can diced tomatoes
• 1/2 teaspoon ground cinnamon
• 3 cups low-sodium vegetable or chicken stock, plus 1 more cup as needed
• Freshly ground black pepper

Procedures

1. Heat oven to 300 degrees F. Spread bread onto baking sheet and bake until dried but not browned, 15 to 20 minutes. Meanwhile, heat olive oil over medium heat in medium saucepan. Add onions, season with salt, and cook until translucent, 5 to 7 minutes. Deglaze with vinegar and cook until liquid is almost evaporated, 1 to 2 minutes. Add mushrooms, turn heat to medium-high, and cook, stirring, until softened, moisture has evaporated, and mushrooms begin to brown, 5 to 8 minutes.
   
2. Stir in tomatoes and cinnamon, followed by chicken stock. Simmer until warmed through, 2 to 3 minutes, then stir in bread and simmer for 2 to 3 minutes more, stirring to soften bread. Season to taste with salt and black pepper. Add more chicken stock if thinner consistency is desired. Serve immediately or let cool and refrigerate overnight. To serve the next day, reheat in the microwave or stovetop, adding extra stock or water to loosen consistency as desired.

Chicken Coconut Soup (Tom Kah Gai)

Ingredients

serves Serves 4, active time 20 minutes, total time 25-30 minutes

• 2 cups (500 ml) chicken stock
• Six 1/4-inch (6 mm) thick slices galangal or fresh ginger
• 2 stalks lemongrass, cut into 2 inch (5 cm) long pieces and bruised
• 4 kaffir lime leaves, torn in half (optional)
• 1 tablespoon palm or brown sugar
• 1 1/2 teaspoons Roasted Red Chili Paste or store-bought nam prik pao (optional)
• 1 cup (250 ml) coconut milk
• 1/2 pound (250 g) boneless, skinless chicken thighs, cut into 1-inch (2.5 cm) pieces
• 1 cup (70 g) sliced white button mushrooms
• 3 tablespoons freshly squeezed lime juice
• 2 tablespoons fish sauce (nam pla)
• 2–3 fresh hot red or green chilies, preferably Thai, smashed
• Fresh coriander leaves (cilantro) for garnish

Procedures

1. Put the chicken stock, galangal, lemongrass, kaffir lime leaves (if using) palm sugar, and roasted red chili paste (if using) in a medium saucepan and bring to a boil over medium heat.
   
2. Add the coconut milk, reduce the heat and bring to a simmer. Add the chicken and mushrooms and continue simmering until the chicken is white and opaque, 5–7 minutes.
   
3. Quickly stir in the lime juice and fish sauce. Float the chilies on the soup. Dish out into individual serving bowls and sprinkle with fresh coriander leaves. Serve immediately.

Homemade Chickarina Soup

Special equipment

food processor

Ingredients

serves serves 4 to 6, active time 1 hour 30 minutes, total time 1 hour 30 minutes

• 1 3/4 pounds bone-in chicken thighs and drumsticks
• Kosher salt and freshly ground black pepper
• 1 teaspoon whole black peppercorns
• 1 bay leaf
• 8 ounces boneless, skinless chicken breast, cut into 2-inch pieces (see note above)
• 1/4 cup homemade or store-bought low sodium chicken broth (see note above)
• 2 tablespoons bread crumbs
• 1 teaspoon baking powder
• 1 small clove garlic, halved
• 3 tablespoons plus 2 teaspoons olive oil, divided
• 1/2 ounce Parmesan cheese, grated, plus extra for serving on the side
• Pinch white pepper
• 1 medium onion, diced (about 1 cup)
• 1 large carrot, diced (about 1 cup)
• 2 stalks celery, diced (about 1 cup)
• 1 cup pearl pasta or Israeli couscous (see note above)
• 1/4 cup chopped parsley to garnish

Procedures

1. Place chicken thighs and drumsticks in stock pot, add 1 teaspoon salt, 1 teaspoon black peppercorns, bay leaf, and 10 cups water. Heat on medium-high heat until mixture comes to a boil. Reduce heat to low and gently simmer until meat is tender, about 45 minutes, skimming off fat from the top. Transfer meat to plate and when cool enough to handle, remove meat from the bones and cut into bite size pieces. Strain stock and reserve.
   
2. While stock is simmering, make meatballs: Place chicken breast pieces, chicken broth, bread crumbs, baking powder, garlic, 2 teaspoons oil, cheese, 1/4 teaspoon salt, 1/8 teaspoon fresh ground black pepper, and white pepper in food processor. Pulse until a paste is formed (do not purée). Transfer to bowl, cover and chill.
   
3. When the stock is ready, cook the soup: Heat remaining 3 tablespoons oil in large saucepan or Dutch oven over medium heat until shimmering. Add onion, carrot, celery and 1 teaspoon salt and cook until just beginning to soften, 3 to 5 minutes (If using Israeli couscous, only cook for 1 minute).
   
4. Add reserved stock (from simmered leg meat), bring to simmer, then remove from heat. Using a very small scoop or hands (see note above), drop meatballs into soup. Return to heat and bring to a simmer. Add pasta and cook until al dente, following package directions for timing. Season to taste with salt and serve with grated Parmesan and chopped parsley over the top.

Quick Asian Chili-Lime Chicken Soup

Ingredients

serves serves 2 to 4, active time 30 minutes, total time 30 minutes

• 12 ounces boneless, skinless, chicken breast, sliced into 1/4-inch strips
• 1 to 2 tablespoons fish sauce, divided
• 6 ounces rice noodles (see note above)
• 6 cups homemade or store-bought low-sodium chicken stock
• 2 stalks lemongrass (white parts only), minced
• 3 to 5 long green chilies (see note above)
• 2 to 3 tablespoons lime juice from 3 large limes
• 1/4 teaspoon sugar
• 8 ounces white mushrooms, trimmed and sliced into 1/2-inch slices
• 1 large bunch cilantro, roots trimmed, rinsed
• 1 medium onion, sliced into thin rings

Procedures

1. Toss chicken with 2 teaspoons fish sauce in a small bowl; set aside. Cover rice noodles with cool water; set aside.
   
2. Heat chicken broth, lemongrass, and chilies in large pot over medium heat to simmer. Simmer 5 minutes. Add 1 tablespoon fish sauce, 2 tablespoons lime juice, sugar, and mushrooms. Simmer until mushrooms are half-cooked, about 2 minutes.
   
3. Cut stems from cilantro and add to pot. Season to taste with lime juice, chilies, fish sauce, sugar. Add chicken and gently simmer until just cooked through, about one minute. Drain noodles and add to soup. Simmer briefly until cooked through but firm. Garnish with sliced onion and handfuls of cilantro leaves.