Comments on: Green Jade Soup

By: Courtney

Courtney — Thu, 02 Jul 2009 22:25:09 +0000

This is a perfect recipe to use up all the random greens from the CSA. Kale, bok choy, chard, spinach, even napa, it doesn’t matter. I prefer using smoked tofu to add variety to the otherwise mostly slimy texture of the greens. Miso and cayenne would be great additions, as would more veggies and grains. I’m not sure about vinegar though, maybe mirin or sherry instead.

I enjoy decadent food as much as Cliff does, but there is something very refreshing about the humble simplicity of this soup that I really enjoy.

By: Andrea

Andrea — Thu, 02 Jul 2009 18:13:47 +0000

4 cups of spinach in an otherwise oriental-themed soup? Weird. I would vote for a red chili pepper, maybe some rice wine vinegar. And bok choy is not equal to kale.

By: Courtney

Courtney — Thu, 02 Jul 2009 18:12:59 +0000

Cliff, you’re a heathen!

By: Cliff

Cliff — Thu, 02 Jul 2009 18:11:57 +0000

Well, it’s really just that I’m not catholic and don’t feel that my pallet needs to be punished for all its mortal sins.

By: Joe

Joe — Thu, 02 Jul 2009 18:06:52 +0000

Not so much bland, just more of a starter. A lot of soups with recipes similar are kinda meant to be palate cleansers – sort of how like you might have a light white wine before a meal to “prepare” yourself for the meal at hand.

By itself I agree this particular soup wouldn’t constitute a meal, but then I suspect that’s not the design. Regardless, personally I’d tweak the ingredients a bit, as with many Moosewood recipes. I have a copy myself and find them good guides. For example this calls for tofu, and I’d specify to say silken (non-firm) tofu, as in miso. Haifang & I both agree on this.

For the record, cheese in soup is muy disgusting. Sorry dude, that’s just the way I see it. I rarely put more than a light dusting even on things like pasta, chili or risotto.

By: Courtney

Courtney — Tue, 30 Jun 2009 18:56:05 +0000

Wow, you really don’t like this soup. Not every soup needs to be a thick stew, covered with melted cheese, or so saturated with salt that it no longer stays in solution.

By: Cliff

Cliff — Tue, 30 Jun 2009 17:08:04 +0000

I call this “water soup”. Haifang thinks it needs miso. Perhaps a peppercorn. White wine may be good as well. Joe does not like the idea of tamari. Everyone seems to agree that it sounds bland. I totally agree.