Ginger Asian Soup

24 Nov

I came home sick from work yesterday and promptly fell asleep. I woke up for the last 45 minutes of Legends of the Fall, wept like a baby when Isabel 2 was shot by the prohibitioners’ stray bullet when they were trying to intimidate Tristan- like that’s even possible. Once again I was left feeling cheated I wasn’t born as a native American two hundred years ago. Then I fell asleep again. Woke up to Alayna buzzing up with groceries. I said what should I help cut? She looked at me with disgust in her eye as if I were a leper and said, Nothing. I sat back and she cooked me soup and it was pretty fantastic.

Then Paul came over. (Mom, stop reading this now.)

Paul came over with bloody hands.

“Will all great Neptune’s ocean wash this blood
Clean from my hand? No, this my hand will rather
The multitudinous seas incarnadine,
Making the green one red.”

– William Shakespeare, Macbeth 2.2

Paul had just ended the lives of two pigs, with two bullets, a slit to their throats and four large man’s knees holding their squealing piggy cries down in the dirt while they died. Paul ate our soup and shared the (curly) tales of the pig slaughter in a cold barn in Vermont just the day before. (Paul will go back to Vermont to cut and salt and store all this meat- he is in culinary school and this acted as his first butchering experience.)

I felt bad that we made our soup with chicken but didn’t say anything.

So this Ginger Asian soup is dedicated to our chicken and pig friends. And once again I am inspired to make one of those promises to myself that when I do happen to buy meat it’s the more expensive kind that says it’s slightly more humane than the other ones.
Because it can’t be good- for our bodies or our karma- for those mass slaughters of those industrial animals with those shitty lives- who die without anyone giving them much thought. Or being sad. Or sitting on my couch eating my soup marinating over the experience- and the life- thoughtfully. Like someone probably should when something dies for our benefit.

I thought about this after Paul left but then I fell asleep again.
I was really tired afterall.

Ginger Asian Soup
  • chop 5-6 cloves of garlic and a generous amount of fresh ginger and saute in olive oil

Your ginger doesn’t have to be growing stems like mine…
  • add a bunch of roughly chopped broccoli rabe (include the stems in leaves! they’re delicious, i promise… just not the very bottom of them)
  • add in mushrooms (we had shitake, baby bellas and… something else that came in the three pack. if only one option is available, i would go for shitake)
  • once the rabe is getting to be a darker green and the mushrooms cooked through a bit, add your veggie or chicken broth and bring up the heat to get to a boil
  • in a separate pan, cook up a few chicken breasts in bite-sized pieces
  • once the broth is boiling, add a packet of udon noodles (snapping them in half first) and two generous handfuls of fresh sugar snap peas with your cooked chicken
  • Flavor with soy sauce (and salt and pepper if you are a sodium addict like moi)
  • Once the noodles are cooked through (about five minutes) enjoy!
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