I certainly had my share of responders in support of eggplant in the last post. I'm afraid I'll probably stick to my vow not to make it anymore though. I clearly can't cook it in a way that I enjoy it, and since it has no nutritional value, I don't see the point. I'll stick to eating it in Asian restaurants, where someone else can prepare it in an acceptable manner, or else stick to some fattening eggplant parmigiana.
I did much better with the soup I made this week. I was craving a big bowl of Asian noodles and this soup hit the spot. It was so easy, I didn't even need a recipe.
I took two quarts of homemade chicken stock I had sitting in the freezer and added the white part of two scallions, two dried hot peppers, three lightly-crushed cloves of garlic, a big chunk of ginger, and two tablespoons of soy sauce (next time I'll use 1) to the pot and let it simmer.
I soaked a package of cellophane noodles in hot water for 10 minutes and tossed them with some sesame oil.
I cooked some cremini mushrooms in sesame oil just until they were brown and soft. I know they're not very Asian, but the store only had button, portobello, cremini, and shitake mushrooms available. I don't like shitakes.
I made my Asian turkey meatballs (my "skinless wontons"). This is one pound of ground turkey mixed with the green part of those scallions (about two tablespoons), a tablespoon of soy sauce, and two teaspoons of ground ginger. These went in a 350 degree oven for 10 minutes and then cooked the rest of the way in the soup for another 10.
When everything was ready, I laid the noodles at the bottom of a big bowl and poured the soup and meatballs on top. The bowl was garnished with the mushrooms along with some shredded carrots, cilantro, and more chopped scallions.
A delcious warmer on a winter night and a definite improvement over last week's eggplant. I feel much better now.