As Katie Morris mentioned earlier this month in her blog post about slow cooker minestrone, dropping temperatures and encroaching finals mean ‘tis the season for soup. And lots of it. Soup appeals to my cooking sensibilities, as it requires no measuring of ingredients, can be made with virtually whatever you have on hand. What’s more, if you’re willing to break out a 50 cent package of Top Ramen, it can be finished in about the time it takes to boil water Livening up a package of ramen noodles into a full bodied soup can be as simple as throwing in some vegetables and an egg or as fancy as frying up some pork and breaking out the sake. The incarnation pictured above falls somewhere in between. This soup adventure began as most of my cooking does, by setting water in a pot to boil and throwing a sliced onion into a pan of hot oil — I used red, but yellow or white would work just as well. After caramelizing half... ...
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