Directory of Recipes

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Noodle Soup, with or without Dumplings
Vegan, Vegetarian, Soup Brooke Lewy Vegan, Vegetarian, Soup Brooke Lewy

Noodle Soup, with or without Dumplings

Serves 4

You could absolutely make this New York Times Dumpling Soup as is, but I just as often skip the dumplings and add chicken or cubed tofu instead. It’s good with these Trader Joe’s Thai Wheat Noodles, which don’t need to be cooked first, you just throw them in at the end, but you could really use any kind of noodle. I also like to bump up the vegetables and add carrots and frozen edamame. The real win here is the soup’s flexibility and how the broth is so quick, but also full of flavor, both comforting and fresh.

1 tablespoon sesame oil
1 2-inch piece ginger, grated
2 garlic cloves, peeled and grated
1 scant teaspoon ground turmeric
6 cups vegetable stock or chicken broth (as always, I like Better than Bouillon)
2 large carrots, cut into coins
8oz tofu or cubed raw or leftover cooked chicken
16 oz frozen dumplings (Trader Joe’s has many different kinds), optional
8-16 oz noodles–Thai Wheat noodles, or any kind of ramen 2 tablespoons white miso paste
4 baby bok choy or one box baby spinach
1 large head broccoli, cut into bite-sized florets
Other optional add-ins: frozen shelled edamame, sliced scallions, cilantro, chili crisp

In a medium pot, heat the sesame oil over medium heat. Add the ginger and garlic and let sizzle for thirty seconds or so until fragrant. Add the turmeric and let that cook for a second or two and then add the stock and bring to a simmer. Next we’re going to add the ingredients from longest to cook to shortest, so the carrots go in first. Let those cook for 2-3 minutes, then tofu or chicken if you’re adding protein. Add the miso and stir until dissolved. Next, add your noodles and/or dumplings, cooking them for 5ish minutes (check the package, the cooking time might vary). Lastly, add the spinach or bok choy and broccoli, cooking just until the vegetables are wilted and bright green, about two more minutes. Serve immediately.

If you would like to make the soup ahead of time, make the whole recipe as directed, but leave out the noodles and/or dumplings. When you’re ready to eat, heat the soup and cook the noodles or dumplings separately, combining them in bowl just before serving. This prevents the noodles and dumpling wrappers from getting to mushy or falling apart.

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Quick, Soup, Vegan, Vegetarian, Make Ahead Brooke Lewy Quick, Soup, Vegan, Vegetarian, Make Ahead Brooke Lewy

Go-To Vegetable Soup

I started making this soup years ago, but in the pandemic, like so many things, it really became a ‘use what you have’ endeavor. It’s better with a parm rind thrown in there, but it’s not necessary. Sometimes I add potatoes if I have a couple around. It freezes well, makes a great gift or easy drop off meal for someone who’s grieving, or had surgery, or a new baby, or is just hungry.

I need to be honest here. I usually cook my own beans from scratch and use that cooking liquid as the broth for the soup. I work from home, cooking beans is so hands off, I don’t find it that big a deal.* That said, if you don’t want to or don’t have the time, I understand and it’s okay! Use any canned beans or chickpeas you want and just use water and a little Better than Bouillon stirred in or any broth you like. It will still be so good.

So again, these are guidelines, you could say my ideal version of my favorite soup. One more thing–this makes a lot. Dinner for a crowd, or a whole week of lunches, or enough to bank in the freezer for when you need it.

Serves 8ish

4 tablespoons olive oil
1 large onion, chopped
4 carrots, peeled and chopped
4 stalks celery, chopped
Kosher salt
1lb dried white beans or lima beans, cooked, along with their cooking liquid or 3-4 cans white beans or chickpeas, drained and rinsed
1 head cauliflower, cut into bite sized pieces
1 bunch kale and or ½ head green or savoy cabbage, thinly sliced or chopped
1 cup frozen peas
½ bunch flat leaf parsley
Parmesan rind, optional
Better than Bouillon, optional

In a large pot over medium heat, add the olive oil. Add in the onion, carrot, celery, a big pinch of salt, and stir. Let cook until the vegetables start to soften and the onion turns translucent, about seven or eight minutes. Add the cauliflower and kale and/or cabbage, then add the beans. If you’re using homemade ones, add the cooking liquid as well. Either way, add enough water to cover the beans and vegetables by about half an inch and the parm rind, if using. Bring to a boil, turn down to a simmer and let cook for 20 minutes or so to let the flavors meld. Taste and add Better than Bouillon or salt. Stir in the peas and parsley.

To serve, ladle into bowls and top with a drizzle of olive oil and a sprinkling of grated parm, if desired.

*To cook beans, the night before I put the dried beans in the pot I plan to cook them in, cover them by a few inches with water, add a tablespoon of kosher salt and let them hang out. Then to cook, I put the pot on the stove, bring to a boil, turn down to a simmer and just let them go until they’re done, anywhere from 1-2 hours depending on the beans. If I plan to make soup, I just stick the whole pot in the fridge until I’m ready to make the soup.

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Jook/Congee
Soup, Vegan, Vegetarian, Make Ahead Brooke Lewy Soup, Vegan, Vegetarian, Make Ahead Brooke Lewy

Jook/Congee

As the congee sits, it might thicken up. Just add water to thin to desired consistency.

Serves 4-5

1 tablespoon sesame oil
1 1-inch peeled ginger, grated
2 cloves garlic, grated
1 cup uncooked white rice, long or short grain
1/2 teaspoon kosher salt, plus more to taste
4 cups chicken broth (or Better than Bouillon), plus more as needed
Toppings: soy sauce or tamari, sesame oil, chile oil or chile sauce like Sriracha, or chili crisp, scallions,, cilantro, thinly sliced carrots, cooked crumbled bacon, cubed tofu, leftover or rotisserie chicken, sauteed greens, poached egg, frozen peas, or edamame

In a large pot, heat the sesame oil. Add the ginger and garlic and sizzle for 20 seconds or so until fragrant. Add the rice and the water or broth. Bring to a boil and then lower to a simmer. Let cook, uncovered for 60-90 minutes, stirring occasionally and adding more water as necessary.

The jook is ready when the rice is cooked to the point of nearly falling apart. The consistency of the finished product is up to you -- add more water if you prefer a brothy, rather than porridge-like, soup. Just add a little more water or cook it a little longer to suit your taste. Also, if you’re making it in advance you might need quite a bit of water to thin it out.

While the congee is cooking, gather your toppings. To serve, ladle the congee into bowls, top each bowl with a teaspoon of soy sauce and sesame oil and serve with additional toppings.

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Superfoods Soup
Quick, Soup, Vegan, Vegetarian, Make Ahead Brooke Lewy Quick, Soup, Vegan, Vegetarian, Make Ahead Brooke Lewy

Superfoods Soup

This soup is from runner Shalene Flangan’s Run Fast. Cook Fast. Eat Slow. I alllmosssst follow the recipe exactly. The combo of the coconut milk and tomato makes it more interesting than the usual vegetable soup. Double and freeze for later.

Serves 4-5

2 tablespoons olive oil
2 carrots, peeled and chopped
2 celery stalks, chopped
1 yellow onion, peeled and chopped
2 cloves garlic, chopped
2 teaspoons kosher salt
2 tablespoons curry powder OR 1 tablespoon red curry paste (my preference)
1 sweet potato, cut into ½ inch dice
1 13.5-oz can coconut milk
1 14.5-oz can whole peeled tomatoes or crushed tomatoes (that’s the smaller can)
5 cups water or broth or Better than Bouillon (my preference)
1 15-oz can chickpeas, drained and rinsed
1 large bunch lacinato kale, chopped
Juice from one lime, optional

In large pot, heat the oil over medium heat. Add the carrots, celery, onion and garlic. Season with salt. Cook until vegetables are softened, about 5-7 minutes. Add the curry powder or red curry paste and let sizzle for thirty seconds or so until fragrant. Add the sweet potato, coconut milk, tomatoes, and chickpeas, and water or broth/BTB. Bring to a boil, turn down to low and simmer for 15-20 minutes until the sweet potato is tender. Add the kale and cook just until wilted. Add lime juice, if using, and serve or refrigerate or freeze.

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Quickie Matzo Ball Soup
Chicken, Soup, Quick, Make Ahead Brooke Lewy Chicken, Soup, Quick, Make Ahead Brooke Lewy

Quickie Matzo Ball Soup

I feel like sharing this recipe with you is going to make every Jewish grandma tsk tsk me with shame. This is not their soup–there are no bones, no simmering, no straining. It’s the matzo ball soup I make on the fly when it’s chilly out and my kids start getting the sniffles. It truly takes about 20 minutes (and just a bit longer to make the matzo balls). The key player is Better Than Bouillon, which actually tastes good in a soup that’s so simple. I’m not sure it would work as well with boxed stock or broth, which can have a kind of chemical taste.

Matzo Balls:

When I’m making matzo balls from scratch, I make the Smitten Kitchen version. More often when I’m making dinner on a Tuesday, I turn to a box of Manischewitz (I’ve never written that word before, so many letters!) or Streits matzo ball mix, which are both very good. Follow either Deb’s or the package’s instructions. I don’t cook the matzo balls directly in the soup because it makes the cooking liquid so cloudy, but once they’re cooked, you can transfer them to the soup and refrigerate or freeze them together.

Soup:

You could leave out the matzo balls entirely and serve this up as chicken soup, adding noodles, or rice, or orzo, or anything you like. Sometimes I stir in some spinach at the end to add a little more green.

2 tablespoons olive oil
½ yellow onion, finely chopped
2 large ribs celery, finely chopped
¾-1lb boneless skinless chicken thighs or breasts, cut into 1 inch pieces (I use scissors and cut them directly onto the tray they come in)
6 cups water
2 tablespoons Better than Bouillon, ideally chicken or roasted chicken flavor
3-4 medium carrots, cut into coins
Matzo balls or cooked noodles or rice
Flat leaf parsley or dill for serving

In a large pot over medium heat, heat the olive oil. Add the onion and celery and stir to coat. Let cook for 5ish minutes until the vegetables turn translucent. Turn the heat to high and add the chicken. Cook, stirring until it’s mostly turned from raw pink to white (it will cook in the soup, you’re just adding more flavor). Add the water, Better than Bouillon, and carrots. Bring to a boil, then turn the soup down to a simmer and let cook for another five minutes or so until the carrots are cooked through, but not mushy. Ladle into bowls and serve immediately, or refrigerate or freeze until ready to eat. Garnish with parsley or dill.

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Go-To Turkey Chili
Soup, Make Ahead, Poultry Brooke Lewy Soup, Make Ahead, Poultry Brooke Lewy

Go-To Turkey Chili

This week I’m leaning into gentleness. The weather has finally gotten cooler, and also all the things are packed in—soccer tournaments and birthday parties, parent teacher conferences and marathons—and what my body is wanting right now are gentle things, gentle foods, fuel.

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