Black-eyed Pea and Ramen Noodle Ham Soup
Bone soup is very traditional and many Asian households keep a regular pot of bone soup simmering on the stove. At Thanksgiving, we look forward the most to getting not the breast or the leg or thigh, but the turkey bone to make soup! This soup can be made with any meat bone but ham hocks are best with the black-eyed peas! I have adapted a veggie-version of this by using miso or a vegetable bouillon base. It turns into a different dish but still tasty.
- Put enough water to cover ham hocks in a soup pot
- Boil and simmer over low heat for 1-2 hrs
- Put in fridge and skim off fat
- Bring to a boil and taste for saltiness. Add ½ tsp black pepper and salt (if needed)
- Heat oil in soup pot and stir-fry chopped collard greens, 2/3 of the green onions, garlic for 2 min (don’t over cook, still green)
- Pour hot ham broth (about 6 cups) over collards, add ramen noodles and beans, bring to a boil, cook until noodles are soft (only a minute since these are instant noodles). Garnish with green onion, fresh cilantro and serve.
1 tbs vegetable oil
2-3 ham hocks
2 cups of chopped fresh (or frozen) collard greens (“collies”) or chard
1-2 cups cooked black-eyed peas
1-2 packages instant ramen noodles
2 chopped green onions
1 clove chopped garlic
Salt and pepper
Cilantro for garnish
Nice article (with pics) on our Eat, Learn and Shop Series at Buford Highway Farmers Market by Beth Robinette, who came with smiles and her camera to all of our new classes. Great meeting you and thanks for your enthusiasm, Beth! Thanks for the wonderful essays and beautiful slideshows!
Beth is the Atlanta Ethnic Foods Examiner, Atlanta Ethnic Restaurants Examiner and Atlanta Ethnic Foodies meet-up group.
Demo Handout featuring Asian Eco-cookware, gift ideas and Fusion Favorite recipes, including Thai Twist Chili and Fast Asian Cole Slaw!
We had a very fun Asian Hot Pot Party & Chinese New Year class with 20+ attendees, 6 simmering hot pots (1 vegetarian) and tables full of fresh vegetables, meats, fish balls, tofu, noodles and sauces to warm our tummies and spirits on a chilly evening. In celebration of Chinese New Year, we also enjoyed hot tea, candied fruit, longlife snacks, got good luck “red envelopes” and played Chinese Bingo and Chopsticks Races!
Thanks to Buford Highway Farmers Market (and Bill) for being a great host for the class.
Asian Hot Pot Party Handout/Shopping List
We had a great turnout for this show on Homestyle Eggrolls & Springrolls with lots of families representing different cultures. Everyone loved Mom’s recipe for homestyle, pan-fried springrolls and excited to distinguish the different wrappers, how they could be cooked and that low-oil pan-frying was a healthy option!
The handout included:
- History of eggrolls
- Shopping List (Basic & Optional Variations)
- Where to find products in the store
- Helpful Tips
- Mom’s recipe for homestyle springrolls
Here’s a complete list of dates and topics in the Eat, Learn and Shop series
Here’s the handout from the Eat, Learn & Shop Series: Sushi Express (November 14, 2009, Buford Highway Farmers Market).
- Sushi history
- Shopping List (Basic and Variations)
- Where to find in the store
- Product and Cooking Tips
For a complete list of dates and topics in the Eat, Learn and Shop series
A few ideas to give your holiday dishes a little CSB fusion touch!
- Give your turkey a little Asian 5-spice rub while it’s roasting (or add 1/2 tsp to brine)
- Wasabi Butter Mashed Potatoes – YUM!
- Color your stuffing: mix in 1/2 cup of Wild Sweet Black or Red Rice
- Glazed, Gingered Sweet Potato or Ginger Pumpkin Pie (just grate in 1/2 tsp fresh ginger)
- Curried Collard Greens! (Add 1/2 tsp curry powder or 1 tsp paste)
- 5-Spice Rutabaga, Parsnip and Carrot Stew (soy sauce, garlic, onion, water, 5-spice powder)
A toast to homecooking, fall vegetables and family gatherings!
Familiar to our cooking class regulars, the secret to many of our homestyle dishes is….
The 3 G’s!
- Green onions
- Garlic
- Ginger
Fresh is a must, especially garlic and ginger. Powder or canned won’t do. Depending on the dish, the 3 G’s may be chopped, minced, sliced or in strips. Stir fry them first in oil and mix in meat or veggies for instant “smells great in here” exclamations!
Tip: Freeze your ginger in a ziplock for longer storage then grate it into your dishes!
- Leftover rice metamorphoses into great fried rice, burrito stuffing, Mexican stuffed peppers or chicken rice soup! Also good fodder for veggie burgers
- Leftover pasta/noodles can be turned into Asian noodle soup, Lo Mein, pesto pasta, chili spaghetti, Chinese spaghetti, sesame noodles…
- Leftover stir-fry is great with a little hoisin sauce and flour tortillas for express Moo Shu or Asian wraps at home!
- Learn how to make weeknight veggie sushi, fast pan-fried spring rolls, 2-step fresh Thai basil rolls at our demos!
- Lonely block of plain tofu or tempeh? Add salsa/tomato sauce, garlic, onions and make fast soy sloppy joes on multi-grain buns – you’ll never miss the meat!
- Sushi doesn’t do well in the fridge overnight. I turned mine into a Sushi casserole –heated it up, topped it with soy sauce and creamy wasabi–not bad!
- Take home that leftover curry sauce or soup base when dining! I add vegetables, tofu, noodles, etc the next day for a wonderful lunch or dinner. Less waste and stretches the sauce and dollars!
Come to my free Saturday Express Demos for fun tips, tasting and shopping list…
