Dried soup Mixes we can LIVE with! AND WET SOUP MIXES THAT ARE CHEAPER AND MAKE US LIVE LONGER!
Your typical dried soup mix is easy, fast and admittedly delicious but how did it get that way? MSG in one form or another, soy sauce or FISH SAUCE from Vietnam, it is a substance that makes your BRAIN SWELL UP in your head and push your ears out sideways squeeze your brain cells 'til they explode and this toxic junk is what all commercial soup factories use. Brain swelling and gray cells pushing against inside of skull seem particularly delicious to you? No! So get your own soup mixes designed and made. (MANY recipes are suggested, below)but never MSG as Here's the skivvy on MSG. It creates headaches, migraines, stomach upsets, diarrhea, irritable bowel syndrome, asthma, panic attacks, heart palpitations, mental confusion, mood swings, neurological disorder symptoms like Parkinson's, MS, ALS, Alzheimer's and even behavior disorders to name a few. MSG is not an allergin, it is a chemical which creates a powerful drug reaction. This MSG over-stimulation of the brain cells actually kills the brain cells. Hey the sixties, if nothing else, proved that stimulating cells created the death of cells. Psychedelics could be recreational, but this isn't Kansas any more Toto.
SO WE WANT LEAN, MEAN, CLEAN SOUP and we want it fast and a lot of it and free. Or nearly free. Yep, we want to nutrify our brains and be vitaminized, smart, frugalize and survive the coming BIG DEPRESSION! You need to be in one piece, and dried soup or canned, with all that MSG, tasty though it is on the tongue, isn't the way!* (see more on MSG at end.) SO MAKE YOUR OWN SOUPs from scratch. Bottom line, WE HAVE to scorn envelopes, cans and frozen bricks and get our own soup mix going.
NOTE: Wherever you see homemade chicken broth or soup mentioned, it is always from yesterday's chicken. Why? TO GET IT FAT FREE You fridge the broth, overnight. Next day peel off layer of fat with a spoon, jar that fat up to give to soap makers you find on craigs list. I cook chicken for cats daily, have 10 quarts of fat a month to give away. Keep it iced in produce drawer in 32oz yogurt containers or coffee cans.)
DRY or FROZEN STUFF WE NEED TO KEEP AROUND THE HOUSE FOR SOUP (not soap) MAKING: . For all these years after the L.A. riots when we had curfews, no way to wait in a line with l00 people at the supermarket and gt OUT and off streets at home by six pm...that was the curfew...Well, since then, I've saved staple goods, especially BUCKWHEAT SOBA NOODLES, Broccoli, ginger slices, raw, onion, sesame oil and fish fillets for my oriental fish soup. Chile Sesame oil, chiles.
I keep beans and split peas for when I get ham bones!
Note Ham is full of chemicals and salt, always simmer ham in small pcs. for 15 minutes, discard water then put ham into soups!
We turn Halloween pumpkins into steamed squash, frozen in baggies as in autumn thick soup made with onion, garlic & pork sausage (simmered, first, toss water,) then fry in olive oil. That really hits the spot. You want thicker, meatier, squashier soups in cold weather.
Stash your soba in the freezer, in a bag, keep it dry. Fish fillets are in there, too. Keep lentils, pulse, beans, spices in rodent proof areas of shelves, in bags, in jars, sealed containers or in the freezer. These prove useful either when one runs out of food late at night and is hungry or during the first bombs of World War III, --whichever comes first. Probably what's going to come first is the Great Recession.
When there's a sudden need for food, beans around you can make a filling, hearty meat, fish or vegetable soup. If you have more time, soak the dried pulse overnight til it comes alive, rinse, toss the water, then simmer with stuff from the yard, swiss chard, potatoes, carrots, celery, other vegies, a few chiles (always take seed for next Spring's planting), onions, garlic, old frozen ham bones. You get a great "PULL A RABBIT OUT OF A HAT" soup every time. Cupboards can be bare and everybody eats!
MEXICANS save their old corn tortillas, the ones that dry up like flying saucers. Fry lightly in oil into which you sauteed onion, garlic a little pepper, or chile pepper or bell pepper; pour over some fresh tomato, some broth and hominey. Sopa de Tortilla. They melt cheese on top. Beats all!
You want a delicious soup, let's put ingredients into the pot that we can't get with dry soup! Real fresh vegies, frozen basil leaves, cilantro, garlic, chile sesame oil, or plain sesame oil, (from Asian supermarket,) oil-jar preserved basil. Add MISO which is soup mix in CHINA and JAPAN which is a fermented soy paste that has a meaty taste, seaweed, (also from Asian supermarket,) dried mushrooms, chile slices, and nutritious TOFU which keeps our skin like a 20 year old when we're fifty and sixty. And a slash of lime or lemon to make it like china town sour soup. Add dashi which is bonito flakes, (VERY HARD TO FIND WITHOUT MSG so make your own flavor base, Try to find an online SOUP GURU to tell you how....) JAPANESE CUISINE uses bonito flakes in soup, meat or vegie dishes. Vietnamese use FISH SAUCE. Get a bottle, a slug will do, more is too salty so a bottle will last you . Make a list of what appeals to you, then hit the ASIAN GROCERY STORE FOR REAL BARGAINS. Not super markets. Get some CHILE SESAME oil, or toasted sesame oil. Use in hummus, stews and soups! And raw sesame seeds that you will toast and grind a few grains of salt into ...and store in a jar as seasoning salt. Called GOMASIO when made this way.
MISO soup mix purchased at the healthfood store is costly. $3.79 for four little thin envelopes. Nearly a buck each bowl of soup. NAHHHHHH!. TOO MUCH! At An Asian grocery store, you'll find really good prices on DASHI, little crocks of miso paste, and the costly dried MISO SOUP, sea weed, brown rice, and all kinds of delicious noodles to make your soups exquisite including buckwheat noodles, (SOBA) also dried black shitake mushrooms and sesame oil and toasted sesame seed but I go to a regular supermarket and buy an envelope for 59c, toast it myself, keep in a little airtight gerbers jar or ex TEA box in FRIDGE as oils get rancid. So not on stove.
LAST and tastiest, FALAFEL BALLS. YOU CAN MAKE A LIVING PRODUCING THE WORLD'S MOST DELICIOUS "MEAT" BALL! See: GROWING GARBANZOS. FRIED Falafel balls (mostly garbanzo beans,) added to hot homemade broth or thin soups at end of the simmer is the most delicious food you can put in your mouth. I cannot explain how the flavor opens up in hot broth. You can make 70 FALFAFEL balls with short work, (they're vegan meatballs basically,) freeze them in bags, take out what's needed for tonight's soup. Trader Joes has them frozen in a bag, or did have them. A big Lebanese owned market chain has them five bucks a big bag in freezer. . I dropped a few in a bowl of hot soup and was surprised that when heated, it suddenly became so extremely yummy. Treat frozen falafels like albondigas, that Mexican beef meatball soup. Save your broth from good, local chicken, nothing shipped in ‘old’ from Arkansas…or make an oriental fish broth or vegie broth, and drop these vege CICCI bean balls into your soup! If you could make a product, involving a plastic bag with 20 odd meatballs, sell them thru local food boutiques for Vege Meat balls encouraging their use in Hot Soup, you would build a Frozen foods EMPIRE. See FALAFEL RECIPES.
WE WANT TO FRUGALIZE when we cook. I buy a pound of cheese at once. The cheap stuff, KROGER Foods is a chain of supermarkets, would be their own house brand. I buy JACK, slather it in garlic every time I use it. And I buy cheddar, but always the super aged, not mild. A French woman in my market said the aging makes it much tastier. $4.50 for an lb. Freeze the whole thing. Day I plan some soup with cheese melted on top, I take it out, don't even have to thaw it just cut off a little slice of what I need and refreeze. We've all seen cheese grow green fur, so keep it in freezer you won't have that problem.
I buy SOBA NOODLES on sale, 3 lbs at a time ($4.99,) as it's ten times cheaper than buying a little one day serving of SOBA!.. I buy FISH from the oriental supermarket, cuz nobody's cheaper. Dover Sole, 89c lb, POLLOCK frozen fillets, 3 lb bags .99c an lb! UNBELIEEABLE. I keep it in the freezer. BUYING sale items in bulk works. Check the Frugal Roo which is a frugal lifestyle tips website. Be sure to find your local KOREAN, CHINESE, Thai or Japanese grocery and see what's out there MISO WISE! Once you have some goodies in your basket, here's the RECIPE:
SOBA AND FISH ORIENTAL SOUP - Always keep seaweed in the freezer, double wrapped. Catch your own or buy it at Asian market. Prevents radioactivity from giving you thyroid cancer. Simmer fish with vegies. Do not fry the fish filet in oil. Add ginger slice, mushrooms or fresh, a few oz of soba noodles, onion, carrot slices or grated shreds. When done, add sesame oil, soy sauce, lime juice, toasted sesame seeds, shreds of green onion. You can also add tofu pieces at the end. And let me tell you the greatest food advancement I've eaten in a while. Trader Joe's has bags of FALAFEL balls, flat burgerlettes frozen in a bag. When you're making this clear oriental soup, drop a few in there near the end as they only need 4 min simmer to thaw, or thaw first, then 1 min. Tastier than meat! No guilt either. Bag lasts you a month, too, in freezer. Or make your own falfafel balls. BAG'EM AND FREEZE'EM.
NOTE: BIG BAGS of frozen fish are usually chinese farmed tilapia soaked in nitrates which produce brain swelling, headache. I have soaked those filets well and still get the headache. So you are gonna have to give
chemical-removing a college try. Then when you have a lot of fillets, you may want to just serve them up for dinner, no soup. That recipe is bread the fillet with some corn starch in the breading or in the flour, whole grain best, to give it stick-to-itiveness get oil hot, deep, fry, drain well on paper. Serve with green salad rather than fried potatoes. FRYING is truly a DYING ART! So I make chinese soups out of fish, ginger, dried shrooms, onions, carrots,seaweed, yam slices, etc.
SEAWEED SOUP! "House Specialty Seaweed Soup You'll Never Missed"
Seaweed is known to be healthy food which contains lots of vitamins and minerals benificial to both adults and children. Moreover, it's a good culinary ingredient. Many of us like to have seaweed in the soup when eating "Yong Tau Foo (Assorted vegetable with fish paste stuffing) meal. I have another recipe of seaweed soup besides having it with Yong Tau Foo here. Very simple, and yet tasty soup!
You may get dried seaweed from various grocery shops in neighbourhood, or supermarkets (dried food section). Most of these seaweeds were dried and formed into large sheet of round or square shape, sold by packet. This dried seaweed sheet looks black in colour when in large sheet, but in fact, it is dark greenish colour in individual strips. Unlike those Japanese or Korean seaweeds in thin greenish sheets which good for instant consumption, this kind of dried black seaweed needs to be cooked before consuming it. After cooked, the hard and crispy seaweed pieces will turn into soft and tender texture, disintegrated in the soup.
Seaweed counts extremely low calorie (about 30 kcal). So, this soup dish counts less than 150 kcal for a portion of regular bowl. However, to make this soup even better taste, I fried the seaweed pieces before putting into the soup. This type of dried seaweed absorbs oil surprisingly fast, and hence, it has added with 50 kcal more calories. To fry it or not, I'll leave the choice to you.
Just give it a try!
1 large sheet of dried seaweed, break/ cut into smaller pieces (amount used depends on your preference)
300 gram of lean pork meat (about one palm size), thinly sliced or julienned
2 medium eggs
1 chicken stock cube (Chinese translation: ???)
Pinch of salt and ground white pepper
1 pot of water, 50% filled (about 1500ml)
squash flowers, males only.
To season lean meat slices:
1 tablespoon of light soy sauce
5 tablespoon of corn starch (to coat the meat slices)
1 tablespoon of Zhejiang black vinegar (Chinese translation: ????)
2 tablespoon of cooking oil (to fry seaweed pieces into crisps, and reserve for later)
1) Season pork meat slices with light soy sauce, for about 15 min. Set aside. Bring a pot of water to a boil over high heat. Reduce heat to medium fire, and add chicken stock cube into the boiling water.
2) When stock cube immerges into boiling water, add in fish balls. Coat meat slices with corn starch. Make sure all sides of meat are well-coated. Add in the coated meat slices.
3) Reduce heat to low fire, and simmer for 30 minutes, or until meat slices are tender. Add in seaweeds, and simmer for another 5 minutes. Add salt and pepper, and stir well.
4) Break eggs in a bowl, briefly beat with serving fork (beat no more than 4 strokes). Set aside. Then, return to the soup, increase heat to medium-high fire. When the soup starts boiling, bring the beaten eggs back, and slowly swirl eggs into the soup (in few stages). Stir constantly till egg-drop forms strips. Heat off. Garnish with black vinegar and serve hot.
Tips: Use fork or soup ladle to break up the seaweed in the soup, if it is difficult to scope into serving bowl when serve.
* The purpose to coat meat slices is to have smoother consistency of meat in the palate. It gives very smooth, tender and kinda chewy bite of the meat instead of dry and coarse feeling. The meat will taste much better with corn starch or flour coating. Add squash flowers at last minute.
* Garnish the soup with some black vinegar which gives you a pleasant sourish taste in the soup which will increase your appetite and add frangrance to your palate. This seaweed soup will be so much tastier, with just a few drops of Zhejiang black vinegar. In any case, if you decided to forgo the vinegar, add a little bit more salt to taste. Otherwise, the soup might taste a little too bland.
MORE RECIPES: http://www.masterjules.net/bentcan.htm
HAMS AND YAMS, a STURDY PEASANT SOUP WHICH REJUVENATES US! Slow cook in crockpot, a melange of vegies, water and ham bones. Use some antioxidant rich stuff, greens, kale is good, swiss chart, carrots, yams. Kombu and other seaweed, dried mushrooms. Simmer them in your water. I'd add broccoli but only last two min and only with slow simmer as broc gives you gas at high heat, or long time.
# Yam slices, fry lightly in oil first # Carrots really do help you to see in the dark. They contain beta-carotene, which is converted to vitamin A in the body (also called retinol because of its effect on the retina) and is vital for eye function. Add some kale or greens, give it a few minutes, then slices of onion. In three or four minutes, it's ready. Add:
# Tofu. A Pound seems like a lot to buy but I change water daily and take a slice a day. Or you can freeze half of your tofu, fresh out of the box in little one inch strips, but marinate with a mix of lemon, sesame oil and soy sauce. Wrap in plastic wrap before they go in freezer. Drop one in soup while it simmers to warm it. Frozen tofu is a bit chewier than the unfrozen version, but that has its charms. I might marinate them in soy sauce, chile sesame oil and lemon or lime, bag them in plastic, freeze them that way. Give them a head start toward being tasty.
#Meat or Fish pieces, leftovers or mince up something. DASHI which is bonito flakes. HAM BONE is a major find! I can't wait til Nick Cage does "HAMBONE, NATIONAL TREASURE." A recession film.
# Noodles. Have a 3 lb box of buckwheat noodles on hand as a staple. (Whole grain and very low glycemic index, so it's not going to give you diabetes. Full of RUTIN which cures a host of diseases, too.) Simmer them up separately from your cup of miso soup and your vegies. Drain the noodles when they are full cooked, slosh with a tsp of sesame oil, add to the soup or you get starchy soup water! (As a girl, I SAW THE JAP FILM "TAMPOPO" the ultimate ramen flick! Google it.
#MAGIC FLAVOR: a toothpick worth of chile pepper, seaweed flakes, dried shitake mushrooms or real fresh 'shrooms. Dried chiles, Chile Sesame oil. LIke four drops. LIME JUICE to freshen the final product! Lightly fry shrooms w. fat/garlic/onion/chile to load them w. flavor, throw whole pan into soup.
WOW. That kinda soup might make you forget Campbells' CHICKEN NOODLE and SPLIT PEA, or maybe make you think of saying sayonara to BEAN soup which (admit it!) gives you embarassing levels of GAS! Well, I won't banish them completely as a.) they are the primo RECESSION ERA recipes, b.) these are incredible TASTE GIVERS and on sale at 69c, a can, you want to load up as one can can flavor a quart of chicken broth from that sale chicken you simmered up. and c.) when you're starving and there is only a can of campbells in the pantry, believe me, it can feed four people as an entre. Here's how:
RECESSION SOUP- Take some vegies, cook them. (A pal gave me a really pricey butternut squash she'd baked and didn't want to eat, so i used that.) I had just found mint and cilantro on sale, bought both as boy can they contribute flavor to cheap cuts and only 16c and 25c a bunch? Yesterday I did campbells chicken noodle, today the campbell's split pea. Here's what I did: I always have a big pot of boiled chicken which is for my fat free tacos and the cats main entree. Took the broth, added it to Campbells soup can in the POT ON STOVE, added the vegies, mint, cilantro, jalapeno the butter nut squash and wow! Enough soup for four and what taste! When you consider a l oz. envelope of Japanese bonito soup powder is 2$, what a value. And no headache producing chemicals1
Now, if you're stuck with only a ham bone in the back of the freezer and you can't leave the house as it's midnight and snowing or they ethnics are rioting and supermarkets close at sunset due to curfew and it's dangerous to be out on the streets or drive frozen streets to a market, --then you can throw together a super soup with dried peas or beans. However, this ORIENTAL bonito fish broth is what soup was always supposed to be, hot, spicy, rejuvenating, proteinacious, hearty.....taking a chunk of hunger out of your day! And not using calories to do it! But it has those damn chemicals.
Commercial DRIED SOUPS of any sort are COSTLY and often have chemicals. Whole Foods has MISO soups for a dollar each, each mug a buck? nah. Try Japanese, Korean or Chinese grocery stores. Barrio stores. You may get a better deal. But watch for the MSG headache. and if you have it, take empty envelope to store owner and get your MONEY BACK.
Do visit JAPAN TOWN, or KOREA TOWN or CHINA TOWN and order their Miso soup which is a light but sturdy broth containing this wonderful, tasty FERMENTED SOY PASTE. It is usually served at breakfast in Japan and sometimes includes tofu, mushrooms, seaweed, or green onions or meat.
THIS came from ONLINE" Farmhouse Soup Mix in a Jar" Friends always give me their spice racks and spices when they move, a good time to make jars of this up and stick in freezer for hard times.
2 tablespoons dried minced onion
2 tablespoons dried parsley flakes
2 teaspoons salt
1/2 teaspoon lemon pepper
2 tablespoons beef bouillon flakes
1/2 cup quick cook barley
1/2 cup dried split peas
1/2 cup rice, uncooked, do not use instant
1/2 cup dry lentils
1/2 cup alphabet pasta, uncooked
1 cup flavored spiral, macaroni, uncooked
In a small zip-type bag, add and mix the onion, parsley, salt, lemon pepper and bouillon. Using a funnel, layer the ingredients in this order in a 1-quart jar: Barley, peas, rice and lentils, small pasta.Add the zip-type bag with the seasonings. Fill rest of jar with the spiral macaroni that is placed in a baggie. Seal the jar. Attach the following instructions on a gift tag:
Contents of jar
3 quarts water
2 stalks chopped celery,
2 sliced carrots
1 cup shredded cabbage
2 cups diced tomatoes
Put all ingredients into a stockpot over medium low heat. Cover and simmer about 1 hour, or until vegetables are tender. Add macaroni last 15 minutes of cooking.
Bean Soup Mix in a Jar
2 cups dry black beans
2 cups dry Great Northern beans (or any small white bean)
2 cups dry red kidney beans
2 cups dry pinto beans
2 cups dry green split peas
In four 1-pint canning jars, layer beans in order given, dividing evenly between jars. For seasoning packets, use four individual small sandwich bags or four 6-inch squares of plastic wrap not foil, it's toxic. Into EACH seasoning packet (you'll need FOUR times this amount TOTAL for all four jars of soup mix), place:
3 teaspoons beef (or vegetable) bouillon
3 tablespoons dried chives (chopped)
1 teaspoon salt
1 teaspoon dried savory
1/2 teaspoon ground cumin
1/2 teaspoon black pepper
1 bay leaf
To Prepare Soup:
3 hours before serving, rinse beans with cold, running water. Remove stones or shriveled beans. In a Dutch oven
or stock- pot, bring beans and 9 cups water to boil for 3 minutes. Remove from heat and let sit for 1 hour. Drain
and rinse beans. Place beans, 5 cups of water, and seasoning packet contents into pot. Heat to boiling, reduce
heat to low and simmer gently for 1 1/2 hours until beans are tender. Stir occasionally. Add one 16-oz. can
stewed tomatoes with liquid (break up tomatoes). Heat to boiling. Reduce to low, and cook 15 minutes more.
Discard bay leaf.
Each jar of soup mix will make approximately 6 - 8 generous servings.
Potato Soup Mix
1 3/4 cups instant mashed potatoes
1 1/2 cups dry milk
2 tbsp. instant chicken bullion
2 tsp. dried minced onion
1 tsp. dried parsley
1/4 tsp. ground white pepper
1/4 tsp. dried thyme
1/8 tsp. turmeric
1-1/2 tsp. seasoning salt
Combine all ingredients in a bowl and mix. Place in 1 quart canning jars to store.
Makes 6 servings.
Instructions to attach to jar:
To Serve: place 1/2 cup mix in soup bowl and add 1 cup boiling water. Stir until smooth.
For EVERYTHING YOU EVER WANTED TO KNOW ABOUT MISO google it online.
*HOW TOXIC IS MSG?? Years ago there was an article in Science News (don't have the issue number, but I am searching for it) which said that there was enough MSG in a packet of a well known brand of dried soup mix to kill a two year old child! Maybe all that autism is not Mercury in Vaccines, it's MSG in all adult SAVORY foods known to the marketplace! A rose by any other name might be as toxic! I consider that FROZEN FISH FILLETS have enough NITRATE to do the very same thing.
Food Additives That ALWAYS Contain MSG
Monosodium Glutamate [MSG]
Hydrolyzed Vegetable Protein [HVP]
Hydrolyzed Protein; Hydrolyzed Plant Protein
Plant Protein Extract
Textured Protein (Including TVP)
Hydrolyzed Oat Flour
Food Additives That FREQUENTLY Contain MSG
Natural Beef or Chicken Flavoring
Food Additives That MAY Contain MSG Or Excitotoxins
Soy Protein Concentrate
Soy Protein Isolate
Whey Protein Concentrate
Also: Protease Enzymes of various sources can release excitotoxin amino acids from food proteins.
SO, check the envelope of your dried soup mix for the many names of MSG. Another toxin in commercial mixes is the aluminum lining inside the bag even if it has a plastic coating! Lab tests have shown aluminum lined containers coated with plastic is no barrier from preventing the debilitating poisons in PACKAGING from leaching into our food. It gets in toothpaste from the aluminum seal at top, and all foods stored in it especially acidic tomato sauced food or lemon, which 'pull' aluminum. As I dress fresh caught fish with lemon before freezing, I don't use foil! I use plastic bags.
DASHI, BONITO FISH FLAVOR
http://www.mingspantry.com/misbrotwitta.html has best recipe, pictures, etc
Soup has konbu seaweed, that never is boiled, and l cup bonito flakes
Better than dashi instant stuff w. MSG in Asian markets.
NOW I'm working on HOW TO MAKE YOUR OWN BONITO FLAKES.
We can catch that fish here in LA. I'll bet you can buy that fish where YOU are.
WHY dry it? Take a fillet, simmer it, there ya go! Asian markets have big
bags of frozen pollock fillets, $1.50 a lb usuall 3 lbs in the pckg. I get it
though it's a very delicate flavored fish, not like bonito. Wash off sulfites or
preservatives, frozen fillets wash just easy as can be.
LAST the staple of the FRENCH. When you only have bread and onions in the house, what do you do? Well, knock on your neighbor's door and get a few slices of swiss cheese, or hit the market get two oz parmesan and some swiss cheese and pay for it. If there's no money, back to the neighbor's house. .
French Onion Soup
1/2 lb firm white onions -- sliced
1/4 cup butter
2 Tbs corn oil
3 Tbs flour
1 qt chicken broth
1 qt beef broth
8 slices French bread
Swiss cheese -- shredded
Parmesan -- grated
Saute onions in butter and oil until onions are
transparent, but not well browned. When tender, turn heat
to lowest point and sprinkle with flour, stirring
vigorously. Pour into Dutch oven and stir in broths. Heat
thoroughly and divide among 8 oven-proof bowls. Float a
slice of bread atop each serving. Mix equal parts of
cheese to smooth paste and spread over bread. Place all
bowls on oven rack 4" from broiler heat and broil until
cheese melts. Serve at once. Leftover soup freezes well
up to 6 months.
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