WILD NOODLE SOUP
A new approach to the noodle soup – the broth is in the solid ingredients. Plus meat, meat and more meat. Where’s the meat? In the blackeye peas and wild rice. Animal eaters won’t believe there’s no animal in this soup. Plant-eaters won’t believe there’s no fake meat in this soup!
Makes 30 cups
16 c. water
3 c. dried blackeye peas, rinsed well
1 c. dried wild rice
2 lbs. froz. cauliflower buds
2, 28 oz. cans petite diced tomatoes, including liquid
3 T. sea salt
1/2 t. black pepper
1 t. caraway seed
1/2 t. ground allspice
2 T. garlic powder
1 T. onion powder
2 T. ground coriander
1 T. ground fennel seed
1 t. ground rosemary
3/4 t. celery seed
1/2 t. red cayenne pepper
2 T. sugar
1/3 c. white miso paste mixed with 1/3 c. warm water till smooth
1/3 pkg. Udon Japanese noodles, broken in half
3/4 c. dried orzo pasta
1/3 c. extra virgin olive oil
1 T. liquid smoke
In extra-large soup pot combine water, blackeye peas and wild rice. Bring to boil, cover tightly, reduce heat to medium-low and cook 45 minutes, or till blackeye peas and wild rice are soft.
Add frozen cauliflower buds, tomatoes and remaining ingredients, except noodles/orzo pasta, olive oil and liquid smoke. Stir well and cook till cauliflower defrosts in soup.
Bring soup back to a soft boil. Add Japanese noodles and orzo, stirring till noodles soften. Cook till noodles become tender.
Add olive oil and liquid smoke. Salt and pepper to taste. Remove from heat and let sit till cool enough to pack in covered containers and refrigerate till ready to serve.
When serving, I like to drizzle a little extra virgin olive oil over the top of each serving.
Notes: You can serve this soup directly after cooking it, which will contain more broth. Once refrigerated the solid ingredients will absorb most of the broth, creating a new version of the ‘noodle’ soup, which is quite refreshing and satisfying at the same time.
It makes a lot – great if serving at a restaurant. If you want less soup, then cut the recipe in half.
CHEF DAVIES-TIGHT™ 