The start of the spring semester can be unbearably cold in Syracuse, and you might find yourself spending a lot more time hunkered down indoors with friends. Very fitting that January is National Soup Month—what better winter meal is there to warm up with? In celebration of National Soup Month (and to keep you warm during the chilly winter months), read on for four delicious (and fairly simple!) soup recipes from around the internet to inspire great winter meals!
Homemade Ramen
Ingredients
- 2 large eggs
- 1 tablespoon olive oil
- 4 cloves garlic, minced
- 1 tablespoon freshly grated ginger
- 4 cups reduced-sodium chicken broth
- 4 ounces shiitake mushrooms
- 1 tablespoon reduced-sodium soy sauce
- 3 (5.6-ounce) packages refrigerated Yaki-Soba
- Yaki-Soba are ramen-style noodles and can be found in the refrigerated aisle of a grocery store.
- 4 cups baby spinach
- 1 carrot, grated
- 2 green onions, thinly sliced
- 8 slices Narutomaki (optional)
- Narutomaki is a cured fish cake with a distinctive pink swirl in the middle, and is used as a popular ramen topping.
Instructions
Place your eggs in a large saucepan and cover them with 1 inch of cold water. Bring your saucepan to a boil and cook for 1 minute. After 1 minute, cover your eggs with a lid and remove the pan from the heat, setting it aside for 8-10 minutes. Let the eggs cool before peeling and halving them.
Heat your olive oil in a large pot or Dutch oven over medium heat. Add garlic and ginger, stirring often for 1-2 minutes, until fragrant. Stir in chicken broth, mushrooms, soy sauce and 3 cups of water. Bring your soup to a boil, then reduce the heat and let it simmer for about 10 minutes. Stir in Yaki-Soba until the noodles are loosened cooked through (about 2-3 minutes). Lastly, stir in spinach, narutomaki, carrot and green onions for about 2 minutes.
Serve your soup and garnish it with eggs, and your homemade ramen is ready!
Easy-to-Make Tomato Soup
Ingredients
- 4 tablespoons unsalted butter
- 1/2 large onion, cut into large wedges
- 1 (28-ounce) can of tomatoes (fresh tomatoes can also be used)
- 1 1/2 cups water, low sodium vegetable stock or chicken stock
- 1/2 teaspoon salt
Instructions
Melt the butter over medium heat in a pot. Then, add the onion wedges, water, tomatoes and salt. Bring your pot to a low simmer and cook uncovered for 40 minutes, stirring occassionally. Once it’s done cooking, grab a blender and blend your soup until you reach your desired texture. Top your soup off with any seasonings you’d like, and you’re good to go!
Chicken Noodle Soup
Ingredients
- 5 tablespoons extra-virgin olive oil
- 1 pound ground chicken
- 4 garlic cloves, roughly chopped
- 1 1/2 teaspoons ground coriander
- 2 celery stalks, halved lengthwise, then sliced 1/2-inch thick
- 1 large carrot, peeled and cut into 1/2-inch cubes
- 1 large shallot, finely chopped
- 1 tablespoon fresh thyme leaves
- 7-8 cups chicken stock (or as desired)
- 8 ounces of dried egg noodles, cavatelli or other pasta
- Salt and pepper
Instructions
Heat 3 tablespoons of oil on medium-high in a large pot. Add your chicken, seasoned with salt and pepper, and cook while breaking it up with a spoon until it starts to crumble, about 3 minutes. Add garlic and coriander and cook, stirring frequently, until the chicken is cooked through (about 2 minutes). Next, scoop the chicken into a small, lidded bowl, cover and set aside.
Add chopped celery, carrot, thyme, shallot and 2 tablespoons of oil to the pot. Season with salt and pepper and cook while stirring for 3 minutes. Add your chicken stock and bring your pot to a boil over high heat.
Once your broth is boiling, add noodles and cook over medium-high heat for as long as your pasta requires. If your noodles absorb too much broth, you can add additional broth as desired. Add your chicken and heat until warm. Season with salt and pepper to taste and serve.
Minestrone Soup
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 medium yellow onion, diced
- 2 medium carrots, chopped
- 2 celery ribs, thinly sliced
- 2 garlic cloves, grated
- 1 can diced tomatoes
- 1 1/2 white or kidney beans, cooked, drained and rinsed
- 1 cup chopped green beans
- 4 cups vegetable broth
- 2 bay leaves
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 3/4 cup small pasta (any kind)
- 1/2 cup chopped fresh parsley
- 1 teaspoon salt
- Ground black pepper
- Pinches of red pepper flakes
Instructions
Heat your olive oil over medium heat in a large pot. Add your onion, carrots, celery, salt and black pepper. Cook for 8 minutes while stirring occasionally, until the vegetables begin to soften.
Next, add your garlic, tomatoes, beans, green beans, bay leaves, broth, oregano and thyme. Cover your pot and let it simmer for 20 minutes.
Stir in your selected pasta and cook, uncovered, until the pasta is cooked through (around 10 minutes). When the pasta is cooked, season the soup to your liking with salt and pepper, parsley and red pepper flakes (you can even add grated parmesan if you’re into that!).
Written By Esteban Quiñones ’24, S.I. Newhouse School of Public Communications