Cozy up with easy 3-ingredient soups
Try Mark Bittman's wonton, shrimp and tomato, and beef and barley soups
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Simple three-ingredient soup Nov. 13: Food writer Mark Bittman shows TODAY’s Meredith Vieira how to make easy soups with just three ingredients. Today show |
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Many soups are little more than a couple of ingredients combined with water or stock, says New York Times columnist Mark Bittman, who is the author of "How to Cook Everything." Here, he offers three options for making nutritious meals that are hearty and flavorful. These super-easy recipes — wonton soup, shrimp and tomato soup, and beef and barley soup — are each made with a minimum of three ingredients.
INGREDIENTS
Optional add-ins
Bring the 4 cups of stock to boil. Cook wontons or gyoza in stock, and add optional ingredients as desired (examples: soy sauce to taste, sliced carrot, sliced tender spinach, cabbage, or bok choy; or sliced fresh or dried and reconstituted shiitake mushroom caps).
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INGREDIENTS
Optional add-ins
Bring the 4 cups of stock to boil. Add shrimp, chopped tomatoes and optional ingredients as desired. (Examples: Fish sauce and freshly squeezed lime juice to taste; or chopped fresh basil and garlic croutons, cooked vermicelli noodles or rice).
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INGREDIENTS
Optional add-ins:
Add barley and cooked beef to 4 cups beef or veal stock. Add optional ingredients as desired (examples: chopped tomato, diced potato, carrot, or parsnip; Worcestershire sauce or 1 tablespoon chopped garlic).
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More Mark Bittman at The New York Times |
Best-selling cookbook author Mark Bittman is the creator and author of the popular New York Times weekly column "The Minimalist," and one of the country's best-known and most widely admired food writers. His flagship book, "How to Cook Everything" (John Wiley and Sons, 1998), is currently in its 14th printing and has, in its various formats, sold more than a million copies.
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