Recipes 0 comments on A Bowl Of Low-Calorie Noodle Soup

A Bowl Of Low-Calorie Noodle Soup

I must admit I’ve been feeling a bit down lately. I can’t really explain why. It might be work overload or wanderlust, but I know that eventually, it shall pass. Meanwhile, not so surprisingly, I search for comfort in food. This doesn’t mean fast food and carbs. On the contrary, I’m craving healthy and delicious dishes that I learned to make myself.

This low-calorie noodle soup is all you need after a long day or during a weekend at home (I hear rain is coming back this weekend and I like it 😉 ).

Low-Calorie Noodle Soup Recipe

low-calorie noodle soup | breadonbutter

What you’ll need (for 2 persons)

  • 300 to 400 g of noodles (of your choice)
  • 200 g of mushrooms of your choice
  • 300 g of chicken
  • 1 lemon, sliced
  • 1.5 cups of fresh ginger, coarsely chopped
  • A bunch of fresh coriander washed and separated
  • 2 Tbsp Soy sauce
  • 1 tsp Fish sauce
  • 1 Tbsp sriracha sauce
  • 1 Tbsp Sesame oil
  • 4 Spring onions, sliced

How to make it

  1. Wash and clean the chicken and add it to a pot of water, lemon slices, and ginger. Bring to the boil then let it simmer until the chicken is cooked and tender.
  2. Make the noodles (as indicated on the pack).
  3. When the chicken is done, heat the sesame oil and the fish sauce in a small pot (on low heat), then add 1 cup of the chicken stock (i.e. water from the pot in which you boiled the chicken), soy sauce and sriracha. Mix until they’re all combined, then place the sauce in a serving bowl.
  4. Now for serving it, the idea is for you and your guests to construct your own soup. Serve the noodles and the mushrooms in the main bowl, and the chicken, coriander, spring onions and sauce in separate little bowls as toppings.

That way, you can have your ideal noodle soup made of only healthy and lightly cooked ingredients. Isn’t this awesome? I think I’m not feeling down anymore! 😀

low-calorie noodle soup | breadonbutter low-calorie noodle soup | breadonbutter

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Recipes 0 comments on Soup For The Soul – For Rainy Monday Nights

Soup For The Soul – For Rainy Monday Nights

It isn’t a secret that food is a means of comfort. During hard-working days, lunch break is greatly welcomed, and the perspective of dinner is what makes us last till the finish line of that oh-so-long Monday. Comfort food is what I crave when I am hit by the blues. I can’t explain this feeling that envelops your heart and tries to take you down. Maybe it’s January and the end of the Holiday season, maybe it’s the load of work that comes with every new year, or maybe it’s simply the general contagious mood. Whatever the reason, I try to get out of it using different methods that generally involve cooking or dining with people I genuinely love. For the days when there are no plans and everyone is too tired to go out, I like to make myself and the hubby something fast and comforting to have in front of the TV (if you’ve been following me, you should know I’m currently obsessed with Sherlock Holmes). This soup is truly for the soul. I made it on a whim with a few vegetables I had lying around the fridge. It’s the ideal meal for a rainy night in. Just make sure you get freshly baked bread on your way home from work.

soup for rainy monday nights

Easy Vegetable Soup For Rainy Monday Nights

What you’ll need (for 2 persons):

  • 1 medium onion, diced
  • 6 small zucchinis, sliced
  • 2 medium carrots, sliced
  • 1 tsp tomato paste
  • 1 liter of water (or chicken stock)
  • Fresh coriander leaves
  • Chili powder, optional
  • Salt and Pepper, to taste
  • 3 Tbsp olive oil

How to make it:

  1. In a large pot, heat 1.5 Tbsp of olive oil on low heat. Add the diced onions and toss until slightly golden
  2. Add the diced zucchinis and carrots and toss until slightly golden on high heat, then season with salt and pepper
  3. Add the tomato paste, toss just once to cover the vegetables then add the water and bring to the boil
  4. Once the water is boiled, lower the heat, season again with a bit of pepper, 1.5 Tbsp of olive oil and chili powder to taste, then let it simmer till it thickens
  5. When the soup is almost done, add some fresh coriander leaves and mix them in

soup for rainy monday nights

Serve hot and don’t forget to dip that fresh bread in!

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Recipes 3 comments on A Nice Bowl of Healthy Ramen

A Nice Bowl of Healthy Ramen

In my February bucket list, the second item I mentioned was “cooking a ramen”. Now that I’ve done it, I don’t see why it was a dish that used to impress me. I’d always considered it as hard and impossible to make, but it turned out to be an easy, healthy, fun and fulfilling meal.

To make the dish, I spent time researching various recipes and decided to combine a bit of each. The key is in the broth. The noodles, mushrooms and other toppings are up to you to choose.

Here’s the Ramen recipe we made on Monday night to inspire you 🙂

What you’ll need (for 5 persons)

ramen | breadonbutter

  • 1 small Onion, chopped
  • 3 cloves of Garlic, sliced
  • 1 tbsp of Ginger, grated
  • 2 tbsp Sesame oil
  • 2 tbsp Sriracha Sauce
  • 2 cups of Water
  • 3 cups of Vegetable Broth
  • 3 Spring onions, chopped
  • Soy sauce
  • Mirin (or rice vinegar)
  • Noodles of your choice
  • 2 cups Portobello mushrooms, sliced
  • Bok Choy
  • 5 Eggs (1 egg per bowl)
  • Salt, to taste

How to make it

  1. In a large saucepan, heat the sesame oil. Add the onion, garlic, ginger and Sriracha sauce and cook until combined
  2. Add 2 cups of water and let it simmer for 3 minutes. Transfer everything to a blender and mix until combined. Put the mix back in the saucepan
  3. Add the vegetable broth and let it simmer for 10 minutes
  4. Add the mushroom water, season with salt, soy sauce and mirin and let it simmer for 4 minutes
  5. Add the noodles and cook until tender
  6. Add the mushrooms and let simmer for 2 to 3 minutes
  7. Meanwhile, half-boil the eggs and remove the shells
  8. Top the ramen with bok choy and spring onions
  9. Move the mix to a bowl and top with the half-boiled egg, sliced and runny

ramen | breadonbutter

 

And enjoy!

Note: You can season with additional soy sauce if needed.

ramen | breadonbutter

Are you a fan of ramen? Any tips?

Recipes, Soup Series 0 comments on The Soup Series: Gingery Sweet Potato Soup

The Soup Series: Gingery Sweet Potato Soup

January is coming to and end and so is the soup series. I know February is also a cold month but it’s time we move on to something new (the new series will be revealed next week).

The last soup recipe is something new and really delicious. We’ve been addicted to sweet potatoes for quite some time. Not only do they taste really good, but they also hold lots of health benefits. Sweet potatoes are high in Vitamins (B6, C and D), they contain iron, magnesium (THE anti-stress mineral), potassium and natural sugars. The best benefit they hold is that they are versatile. You can use them in any recipe you like and in any way you like too! Grill them, roast them, mash them or even add them to your smoothies. It’s all possible with sweet potatoes 🙂

So here goes. The last recipe of the soup series – Gingery Sweet Potato Soup:

sweet potato | breadonbutter

What you’ll need:

  • 2 tsp olive oil
  • 1 medium onion, finely diced
  • 2 tsp cumin
  • 2 tbsp curry powder
  • 2 carrots, sliced
  • 3 sweet potatoes, diced
  • 3.5 cups vegetable broth
  • 2 tbsp ginger, finely minced
  • 1 tbsp fresh coriander, chopped
  • 1 tsp chili powder
  • 2 garlic cloves, grated
  • Salt and pepper, to taste

How to make it:

1) In a large pot, cook the onion in the olive oil on medium heat

2) Add the ginger and cook for 30 seconds

3) Add the carrots and the sweet potatoes and stir for 2 minutes

4) Add the vegetable stock and bring to the boil, then lower the heat and add the coriander, salt, pepper, curry, cumin, chili and garlic. Let it simmer for 30 minutes (adding water if needed) until the potatoes and carrots are very tender.

And serve!

sweet potato | breadonbutter

sweet potato | breadonbutter

 

Sweet and warm 🙂

Will you try it? Are you a sweet potato enthusiast?

Items used in photos: Napkins and Spoons from Zara Home; Bowls from my mom’s cupboards 😉

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Recipes, Soup Series 1 comment on The Soup Series: Toasty Onion Soup

The Soup Series: Toasty Onion Soup

This soup was the only one I ate when I was younger. On rainy days, we’d come back home from school and we could just smell it. The best thing about it was the whole process. My mom would serve soup in an oven-friendly dish, grab a round toast, toss it in, top it all off with grated Emmental Cheese, and let it all heat up in the oven for about 7 minutes.

I used to think that onion soup was a complicated one to make, but turns out it is really easy. It could also be a great start for when you throw a dinner party at home, especially that you can make it ahead of time and add the cheese and bread as soon as your guests arrive.

So here goes!

Breadonbutter’s Toasty Onion Soup Recipe

What you’ll need:

onion soup | breadonbutter

  • 5 to 6 medium white onions, diced
  • 2 tbsp cooking oil of your choice
  • 30 g unsalted butter
  • 2 liters of water
  • Salt and Pepper, to taste
  • Bread, of your choice
  • Emmental cheese (or if you prefer brie or camembert cheese, you can do it!)

How to make it:

1) In a large casserole, throw in the cooking oil, butter and diced onions and cook until lightly golden

2) Add the water and bring to the boil

3) Lower the heat, add salt and pepper, then let it simmer for about 10 minutes until the water is slightly colored. Turn off the heat

onion soup | breadonbutter

4) In a soup bowl, spoon a bit of soup, add the bread and cheese on top and place in the oven for a minimum of 10 minutes, depending on how you prefer the cheese to be (slightly burnt or just melted)

onion soup | breadonbutter

soup

onion soup | breadonbutter

onion soup | breadonbutter

onion soup | breadonbutter

And serve! Satisfying, tasty, toasty and full of flavors!

onion-soup-7

onion soup | breadonbutter

Are you a fan of onion soup?

P.S. Check out previous recipes from the soup series here.

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and don’t forget to tag @breadonbutter if you try our recipes!

Recipes, Soup Series 3 comments on The Soup Series: Deliciously Roasted Pumpkin Soup

The Soup Series: Deliciously Roasted Pumpkin Soup

Pumpkins are not just for Halloween. They’re in fact one of the lowest calories vegetables to make a meal with, and the most recommended by health professionals for lowering cholesterol and losing weight. Full of antioxidants, they’re the perfect ingredient option.

There are loads of recipes that can be cooked with a nice pumpkin, but since we’re in full Winter mode, Breadonbutter’s soup series are here to make you feel warm this January. Make this pumpkin soup and be on your way to warmness.

Soup chases away chills, soothes the soul, nurtures the appetite and leaves you feeling warm and loved all over

– Donna Hay

This recipe is inspired by Donna Hay‘s. However, I kept it simple and basic and added just a little bit of cream. You can omit it if you wish to stay really light and healthy, but a little cream doesn’t really hurt 🙂

So here’s what you’ll need (for 5 persons):

  • 2 tablespoons Olive Oil
  • 800 g of Pumpkin, peeled and diced
  • 4 small cloves of Garlic
  • 1 Onion, sliced
  • 2 tablespoons of Honey
  • 1 liter of Chicken Stock
  • 250 ml Light Cooking Cream
  • Salt and Pepper
  • Bread (optional)

How to make it:

1) Preheat the oven to 180 degrees celsius

2) In an oven tray, lined with a baking sheet, toss together the oil, pumpkin, onion, garlic, honey, salt and pepper. Roast for 35 minutes or until the pumpkin is tender

pumpkin soup | breadonbutter

3) When the pumpkin is roasted, place half of the mixture in a food processor along with half of the chicken stock and blend until smooth. Set aside in a big casserole and repeat with the second half

pumpkin soup | breadonbutter

4) In the casserole, add the light cream to the pumpkin purée and bring to the boil (on high heat)

5) Reduce the heat and let it simmer for 5 minutes until the soup has thickened

Note: If the pumpkin you bought is huge (like mine was), you can store the extra quantity in the freezer and make another soup this winter.

And serve!

pumpkin soup | breadonbutter

pumpkin soup | breadonbutter

 You can check previous soups from Breadonbutter’s soup series lentil,potato and chard and noodle soup.

Items used in photos: All from Zara Home

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and don’t forget to tag @breadonbutter if you try our recipes!