So, yesterday, I posted about a wicked tasty soup, loaded with flavor and veggies and…
Stuff.
The thing was, it made a lot of soup, and so, a couple of days later, it was time to place it back on the menu.
But, the ramen had soaked up a lot of the stock and it had already been kindofa stew, so I needed to give it a little refresher and then, I recalled…
This box o’ Miso Ginger Broth I had sitting in the pantry.
Yeh. It was a bit banged up, but still sealed, and I thought, with a little bit of help, it would add a little sumpin’ sumpin’ to an already fine and tasty soup.
INGREDIENTS
•Leftover Sweet Potato Ramen Soup
•Garlic olive oil (or regular olive oil)
•1/2 large sweet onion, diced
•1/2 bag coleslaw mix
•Scallions, sliced and separated
•1 tbsp Sherry Peppers Sauce*
•32 oz Trader Joe’s Miso Ginger broth
•1 tbsp Gochujang
•1 tbsp sherry vinegar
*No Sherry Peppers Sauce? No Problem! Simply add a bit of decent sherry (none of that “cooking” stuff) and a dash or three of your fave hot sauce, to taste.
Warm the garlic olive oil (or regular olive oil) over medium heat in a large pot, then add the onion, white parts of scallions, and coleslaw mix and cook, stirring often, until tender; eight to ten minutes.
Stir in the Sherry Peppers Sauce, Miso Ginger Broth, the leftover soup, and the Gochujang and cook until heated through.
Give it a taste. Pretty good, right?
But wait… stir in that tablespoon of sherry vinegar and serve with limes and the green bits of the scallions.
Better.