​Makes 10 cups
4 lbs chicken w/bone- (whole chicken-cut into pieces, backs, wings, feet, or legs) or 2 leftover chicken carcasses. *chicken parts w/joints will provide the most collagen to your stock
1 onion, quartered
2 stalks celery, cut into large pieces-if you have celery leaves, add them to the stock
1 large carrot, cut into large pieces
8 sprigs parsley-stems and/or leaves
2 sprigs thyme or 1 tsp dried
2 bay leaves
1 tablespoon salt
1 teaspoon pepper or 4 whole peppercorns 
1 teaspoon vinegar or lemon juice

1. Place the chicken parts, vegetables, herbs, and salt and pepper into a 6-quart Instant Pot and cover with 10 cups water. 

1. Lock the lid in its place and turn the release valve to SEALING position. Press SOUP/Broth button and adjust the time to 40 minutes. 
   
   
2. When the cooking is finished, allow the pressure drop naturally before opening (or wait 20 minutes before releasing it manually).
   
   
3. Strain the stock into a large pot or bowl. Use right away or let the stock cool to room temperature and either refrigerate (fat is easier to remove once chilled) or divide into 4 cup containers, label, and freeze.  Once refrigerated, your collagen stock will be very thick. Your stock can be refrigerated for up to 3 days or frozen for one year.

* If using whole chicken, once cooked, remove the meat and save to make salad or add to prepared soup.

Makes 18 
 
1pound ground beef, preferably short rib and chuck
1 teaspoon salt
1 teaspoon ground black pepper
1 tablespoon toasted sesame oil
1 tablespoon rice vinegar
¼ cup chopped scallion
¼ cup chopped cilantro or parsley
2 teaspoons grated ginger
3 tablespoons soy sauce
2 cloves garlic, minced
1 large egg, beaten
⅓ cup dry breadcrumbs or panko breadcrumbs
 

1. Preheat oven to 450 degrees.
2. Combine salt, black pepper, sesame oil, vinegar, scallion, cilantro, ginger, soy sauce and garlic in the bowl of a food processer. Process until blended. 
3. Combine the ground beef with the seasoning. Add the egg and breadcrumbs and mix well. 
4. Form the meat mixture into 1 1/2-inch balls and arrange on baking sheet. Place in a lightly oiled baking pan and put into the oven. Cook 15 minutes.

Variation
Southwest meatballs
1pound ground beef, preferably short rib and chuck
1 teaspoon salt
1 teaspoon ground black pepper
2 teaspoons Southwest seasoning-see below
¼ cup chopped scallion
¼ cup chopped cilantro or parsley
2 cloves garlic, minced
1 large egg, beaten
⅓ cup dry breadcrumbs or panko breadcrumbs

Prepare and cook as above.

Southwest seasoning:
¼ cup smoked paprika 
2  tsp chipotle power or ¼ tsp cayenne pepper
1 Tbs granulated garlic 
1 Tbs ground coriander 
2 tsp ground cumin 
1 tsp Kosher salt
Combine all ingredients and store in an airtight container at room temperature.

Serves 6-8
 
3 tablespoons olive oil 
2 onions, chopped
1 large carrot, chopped
3 ribs celery, chopped fine
5-6 garlic cloves, minced
½ teaspoon red pepper flakes 
1 ½ tablespoons ground cumin
2 29 oz cans black beans, drained
8 cups chicken broth 
2 tablespoons cornstarch 
2 tablespoon water 

Garnishes
2 limes cut into quarters 
1 cup cilantro, chopped

1. Heat oil in a heavy-bottomed soup pot over medium-low heat with onions, carrot, and celery. Cook, stirring occasionally, until vegetables are soft 8-10 minutes.
2. Add garlic, pepper flakes, and cumin. Cook, stirring until fragrant, about 2 minutes.
3. Stir in drained black beans and chicken broth. Increase heat to medium-high and bring to boil, then reduce heat to low and simmer, uncovered for 30 minutes.
4. To finish the soup, ladle 3 cups of the soup into food processor or blender and process until smooth. Return to the pot.
5. Stir together cornstarch and water in small bowl then gradually stir about half of cornstarch mixture into soup; bring to boil over medium-high heat, stirring occasionally. If the soup is still thinner than desired, stir in remaining cornstarch mixture and bring to a boil to fully thicken.
6. Ladle the soup into bowls and serve immediately with lime and cilantro on the side.

 
Mexican Style
Serve these on the side to be added to soup to taste.
Cheddar cheese, shredded
Scallions, diced on the bias
Red Peppers, diced small
Avocado, small dice
Sour Cream

​Asian Style
Serve these on the side to be added to soup to taste.
Soy Sauce
Sesame oil
Extra Firm Tofu cut in small cubes
Scallions, diced on the bias
Red Peppers, diced small

Makes 12 cups

8 cups of chicken stock, homemade or store bought 
2 tablespoons butter
1 large carrot (about 1 cup), diced
1 medium yellow onion (about 1 cup), diced
2 medium celery stalks (about 1 cup), diced
1 bay leaf
1 tsp fresh thyme leaves or ½ tsp dried
1-2 cups broccoli florets-fresh or frozen
1 cup frozen peas, thawed
1 10 oz package frozen spinach, thawed-squeeze out the extra water before adding to soup
2 cups cooked chicken, shredded
¼ cup finely chopped herbs- fresh dill, flat-leaf parsley, or other fresh herbs
Kosher salt and freshly ground black pepper
 

1. Using an 8-quart soup pot, heat the soup pot over medium-low heat with 2 tablespoons of butter. Add the carrots, onions, and celery. Cook for 5 minutes to release the aromatics from the vegetables. 
2. Add stock, bay leaf, and thyme. Raise the heat to reach a low boil and then lower heat to maintain a steady, gentle simmer. Cook for 20 minutes. 
3. Add the broccoli and cook for 5 minutes. 
4. Add the peas, spinach, shredded chicken, and fresh herbs. Continue to cook for 3 minutes or until heated through.
5. Season with salt and pepper to taste. Serve hot or let cool to room temperature and refrigerate for up to 3 days or freeze for 6 months.

My preferred brand of store bought stock base is Better Than Boullion

For chicken soup w/matzo balls:
Follow the recipe on the package of Matzo Meal. I often freeze the soup w/the matzo balls in it. 

Chicken noodle soup:
Cook 4 oz of egg noodles separately and add to soup bowls and then pour hot soup over to serve. Store soup and noodles separately otherwise the noodle will absorb the broth and over thicken the soup.

4-6 Servings
2 tablespoons butter or olive oil
1 small onion-about 1 cup, diced
1 carrot-about 1 cup, diced small
2 teaspoons fresh ginger, chopped
2 teaspoons ground turmeric
2 pounds butternut squash, peeled and cut into 1-inch cubes  
3 ripe pears-divided (Bartlett, Anjou, or Bosc)
4-5cups vegetable or chicken stock
Salt and freshly ground pepper
2 tablespoons sour cream stirred with 2 teaspoons water
 
 

1. In a heavy bottomed soup pot add the butter, onions, and carrot and cook over medium-low heat until the onions are soft, about 5-7 minutes.
2. Peel the pears. Cut 2 of the pears into 1-inch pieces; these will be cooked with the soup. Cut 1 pear into small dice to be used as garnish.
3. Add the ginger and turmeric and cook for 1 minute.
4. Add the squash, pears (all but 1 cup reserved for garnish), and stock. Raise the heat and bring to a simmer and cook for 30 minutes.
5. Puree the soup using an immersion blender or standing blender. Add more stock if a thinner soup is preferred.
6. Ladle the soup in bowls, drizzle each serving with the sour cream and top with some of the reserved chopped pears.  Serve hot.

Servings 4-6
2 Tbs olive oil
1 large onion, chopped
1 stalk celery, chopped
3 garlic cloves, chopped
1 tablespoon curry powder-Madras-Optional. If you prefer an herb: 2 tsp rosemary
1/8 tsp crushed red pepper
1 28-oz.can Italian plum tomatoes
1 15 ounce can diced tomatoes
4-5 cups vegetable stock or chicken stock (homemade, or store-bought is fine. I use Better Than Bouillion Base)
2 Tbs sun-dried tomatoes-packed in oil, chopped (if using sun-dried tomatoes not packed in oil, pour 1/2 cup hot water over the tomatoes to soften)
Kosher salt and freshly ground pepper to taste
 
Croutons:
2 slices or Artisan Bread, cut into ½ inch cubes
2 tablespoons extra-virgin olive oil

1. Preheat oven to 400 degrees.
2. Drain the plum tomatoes, reserving the juice to add to the soup. Cut the drained plum tomatoes in half and place on a lined baking sheet. Drizzle with extra-virgin olive oil. Roast in the oven for 20 minutes or until browned. Remove and add to the soup with the diced tomatoes.
3. Heat a heavy-bottomed soup pot over medium-low heat with the olive oil, onion, celery, and cook covered, until vegetables are tender, about 10 minutes.
4. Add the garlic, curry powder, and crushed red pepper. Cook an additional 1 minute.
5. Add the canned diced tomatoes, roasted plum tomatoes their reserved juice, and the stock. Bring the soup to a boil and then reduce heat to low, partially cover, and cook at a simmer for 40 minutes.
6. To prepare the croutons: Heat a large saute pan over medium high heat with the olive oil. When the oil is hot, but not smoking, add the bread cubes and gently toss to coat the cubes in the oil. Cook, moving the cubes occasionally until browned and crisp. Sprinkle with a little salt, cool in the pan until ready to serve the soup.
7. To finish the soup: Puree the soup with the sun-dried tomatoes using an immersion blender, standing blender or food processor. If using a regular blender or food processor, remove the solids and process the solids until smooth.  Add the pureed solids back into the broth.
8. Season the soup with salt and pepper as needed. Serve hot or cold with croutons on top for garnish.

 
Variations:

• Chunky Tomato Soup: Don’t puree the soup. 
• Tomato Sauce: Reduce the stock to 2 cups, puree as directed and serve over pasta. 
• Cream of Tomato Soup: Decrease the chicken stock by 1 cup add 1 cup heavy cream just prior to serving.
• Tomato Spinach Soup: Add chopped fresh baby spinach or arugula to the soup after it has been pureed and cook with the sliced cherry tomatoes for 10 minutes. 
• Shrimp Tomato Soup: Add 1-pound U26 raw shrimp (peeled and deveined) to the pureed soup and cook for an additional 8 minutes or until the shrimp is opaque. For added shrimp flavor, cook the shrimp shells in 3cups of water for 10 minutes. Strain, and replace 3 cups of whichever stock you are using with the shrimp broth. 
• Butternut squash croutons: Roast 2 cups butternut squash that have been cut into 1-inch cubes and tossed and 1 tablespoon extra-virgin olive oil and sprinkled with salt and pepper. Roast in a 450-degree oven for 10 minutes or until browned around the edges and fork tender. Serve on top of the soup as garnish. 
• Add any of the following to the soup recipe: Canned beans, shredded chicken, cooked sausage, cooked ground beef, sauteed mushrooms.​

​Adapted from a recipe by: Jacques Pepin

This soup is wonderfully flavorful and colorful. I prefer less fatty/oily fish like scrod, cod, halibut, snapper, bass, sole, and sword fish. You can also use sea scallops and shrimp or a combination of several. The rouille is a creamy mayonnaise-like sauce that is flavorful and adds a wonderful finish to the soup. Don't leave it out! I often use the rouille in other broth bases soups to add flavor. You can also use it in place of mayonnaise if you find you have leftovers. Tips for a quick fish stock below. Chicken stock if fine as well.

Serves 6-8 
Soup
3 Tbs olive oil
1 cup onions, diced 
1 cup celery, diced 
6 cups fish stock, or chicken stock
1 fennel bulb, diced 
1 Tbs fennel fronds, chopped
1 tsp fresh tarragon, chopped 
1 tsp fresh rosemary, chopped 
1 teaspoon turmeric
½ teaspoon thyme
1 cup fresh cherry tomatoes, cut in half 
2 pounds of fresh scrod or cod, cut into 2-inch chunks (other options-halibut, snapper, bass, sole, and sword fish, scallops, shrimp)
½ cup fresh flat leafed parsley, chopped 
Kosher salt
Pepper 
Rouille-recipe below
Croutons-recipe below

1. Place the olive oil, onions, and celery into a heavy-bottomed 8-quart soup pot over medium low heat. Cook the vegetables until they are soft, about 5-8 minutes.  
2. Add the stock, fennel bulb, fennel fronds, tarragon, rosemary, thyme, and turmeric. Bring the soup to a boil then immediately reduce heat to simmer and cook for 30 minutes, partially covered.
3. Remove about half of the solids and puree in a blender or food processor. Return the pureed vegetables to the soup pot.  
4. Add the cut tomatoes and pieces of fish to the soup pot. Simmer and cook for 10 minutes or until the fish is opaque. 
5. Add parsley and season with salt and pepper. Add Rouille to taste to the entire soup or serve at the table to allow each person add it to taste. Serve soup topped with croutons.

 
Rouille-a light mayonnaise 
4 to 5 cloves garlic, peeled 
1/4-cup fish soup
1 whole egg
1/8 teaspoon cayenne pepper 
1/2 cup olive oil 

1. Process the first four ingredients in a food processor.
2. Add the oil slowly to make a light mayonnaise. 
3. Add Rouille to taste to the entire pot of soup or serve at the table to allow each person to stir into their soup to taste.
   Refrigerate up to 5 days. It will thicken in refrigerator.

 
Croutons
¼ cup olive oil
2 cups 1-inch bread cubes-baguette or ciabatta
½ tsp kosher salt

1. Heat the oven to 375 degrees. 
2. Pour the olive oil onto a rimmed baking pan. Toss the bread cubes with the oil and the salt. 
3. Cook in the oven for 8-10 minutes or until browned and crisp. Serve with soup.

Quick Shrimp/Fish Stock
adapted from Serious Eats
2 pounds bones and heads of lean, white-fleshed fish, such as snapper or bass, gills removed
2 tablespoons kosher salt
2 tablespoons olive oil

1. Place fish bones and heads in a large bowl and cover with cold water. Stir in kosher salt until dissolved. Let stand 1 hour. Drain, then rinse fish under cold running water, washing away any large areas of blood (such as near spine).
2. In a large saucepan, heat oil over medium-high heat until shimmering. Add the fish heads and bones and cook, stirring, until it begins to steam. Add 4 cups water (liquid should just barely cover heads and bones; if not, add just enough more to barely cover). 
3. Bring liquid to a gentle simmer, then lower heat so that it stays just below a simmer, with only the occasional bubble. Cook for 20 minutes. Using a spoon, skim off any scum that accumulates on the surface.
4. Strain fish stock through a fine-mesh strainer. Use right away or chill. Fish stock can be kept refrigerated, covered, for up to 5 days or frozen for up to 3 months.

​4 lbs chicken w/bone- (whole chicken-cut into pieces, backs, wings, feet, or legs) or 2 leftover chicken carcasses. 
1 onion, quartered
2 stalks celery, cut into large pieces-if you have celery leaves, add them to the stock
1 large carrot, cut into large pieces
8 sprigs parsley-stems and/or leaves
2 sprigs thyme or 1 tsp dried
2 bay leaves
1 tablespoon salt
1 teaspoon pepper or 4 whole peppercorns 
12 cups water-cold or room temperature

1. Place the chicken parts into a large stock pot. Add vegetables, herbs, and salt and pepper and cover with 12 cups water. 
2. Bring the water to a low boil and immediately reduce heat to maintain a gentle simmer. Simmer, uncovered 1 ½ to 3 hours, occasionally skimming off the foam that comes to the surface.  The longer you simmer, the more concentrated the flavor. Note that the amount of finished stock will be reduced with a longer cooking time due to the evaporation in cooking.
3. Strain the stock into a large pot or bowl. Use right away or let the stock come to room temperature and either refrigerate (fat is easier to remove once chilled) or divide into 4 cup containers, label, and freeze.  Stock can be refrigerated for up to 3 days or frozen for one year.

* If using whole chicken, bone in breast, or thighs, once cooked  for 40 minutes, you can remove the meat from the bone and add the bones back to the stock to continue cooking. This will result in a better textured meat to use in soup or salad. 

Stock after 12 hours in refrigerator

Chicken Soup with Matzo Balls served in my Grandmother's soup bowl. A bowl of memory delight!

Serves 4-6

8 cups of chicken stock (see Liz's recipe for Homemade Chicken Stock)
**directions for using store bought stock include in instructions. I like "Better Than Bullion" chicken base
1 large carrot (about 1 cup), diced
1 medium yellow onion (about 1 cup), diced
2 medium celery stalks (about 1 cup), diced
2-3 cups cooked, chicken-shredded
2 tablespoons minced fresh dill, flat-leaf parsley, or other fresh herbs, to finish
Kosher salt and freshly ground black pepper

1. Using an 8 quart soup pot, combine the stock, carrots, onions, and celery. Bring to a boil and then immediately lower the heat so the soup is bubbling gently. Cook for 20 minutes or until carrots are soft.

        **If using a store bought stock, heat the soup pot over medium heat with 2 tablespoons of butter and      add the carrots, onions, celery, and one bayleaf and 1tsp fresh thyme or 1/2 tsp dried. Cook for 5 minutes to release the aromatics from the vegetables and herbs. Then add the store bought stock and simmer for 20 minutes.

1. Add the shredded chicken and fresh herbs and continue to cook for 5 minutes to heat the chicken  and to release the aromatics from the herbs.
2. Season with salt and pepper to taste. Serve hot or let cool to room temperature and refrigerate for up to 3 days or freeze.

  
For chicken vegetable soup add:

• 1 cup broccoli or cauliflower florets-add 10 minutes before the soup is done cooking.
• 1 cup frozen peas-add with shredded chicken
• 1 10 oz package frozen spinach, thawed-squeeze out the extra water before adding to soup- add with shredded chicken

For chicken soup w/matzo balls:

• Follow the recipe on the package of Matzo Meal. I often freeze the soup w/the matzo balls in it. 

Chicken noodle soup:

• Cook 4-6 oz of egg noodles separately and add to soup bowls and then pour hot soup over to serve. Alternatively, add uncooked egg noodles to the cooked soup and cook until the noodles are tender, 5-8 minutes.

Serves 4-6
 
*6 oz Andouille sausage, diced
2 Tbs olive oil
2 Tbs unsalted butter 1 medium onion, diced (about 2 cups)
2 celery stalks, diced (about 1 cup)
2 large garlic cloves, minced
2 bay leaves
1 tsp dried thyme, 2 tsp fresh
2 small red potatoes cut into 1-inch dice
6 cups chicken stock
2 cups whole milk
½ lb corn kernels, fresh or frozen
1 cup cherry tomatoes, cut in half
3 Tbs flat leafed parsley, chopped
Salt & pepper to taste

1. Heat a heavy bottomed soup pot with olive oil over medium heat. Add the Andouille and cook until browned. Remove the sausage to a paper towel.

2. Lower the heat to medium-low and add the butter to the pot with the onions, celery, garlic, and bay leaves. Cook until the onions and celery are soft, about 5 minutes.
 
3. Add the thyme, potatoes, and the chicken stock and bring to a simmer. Cook until the potatoes are soft, about 10 minutes. and remove the bay leaves. 

4. If you like a thickened the soup, remove 2 cups of the soup with vegetables and puree using a blender or food processor. Add this back to the soup. Or, you can use an immersion blender to partially puree the vegetables in the pot.

5. Bring the soup back to a simmer and add the milk, sausage, corn, tomatoes and parsley. Simmer gently for an additional 10 minutes. Season with salt and pepper to taste.
​
6. Serve hot or let the soup cool to room temperature and refrigerate up to 3 days or freeze.
  
*if you would rather use bacon, use 1/3 pound thick-cut, smoked bacon  

​Servings 6
2 tablespoons olive oil 
2 pounds ground beef
2 cups onions, chopped-about 1 large onion
4 garlic cloves, chopped 
1 tablespoon chili powder
1 tablespoon ground cumin
½-1 teaspoon crushed red pepper or chipotle powder (for a smokey flavor)  
3 15.5-ounce canned beans, drained and rinsed-red, black or white beans, and garbanzo beans can be mixed 
2 14.5-ounce cans diced tomatoes with juice
3-4 cups broth-chicken, beef, or vegetable-Add more or less broth depending on how thick you like your chili. 
2 ounces dark chocolate
Kosher salt
Freshly ground pepper
For serving:
1 cup sharp cheddar cheese
½ cup sour cream
1 cup fresh cilantro, chopped
1 bunch scallion, chopped

1. Heat an 8-quart pot or Dutch oven over medium flame, with olive oil.  Add the ground beef and cook until browned. I like to leave the meat in larger chunks, but you can break it down as it cooks if you like it finer. When fully cooked, remove the ground meat and set aside. Leave 3 tablespoons of fat in the pan.
2. Add the onions and sauté 5 minutes or until the onions are soft. 
3. Add the garlic and spices and cook stirring for 1 minute until fragrant. 
4. Add the beans, tomatoes, broth, and chocolate to the onion mix. Bring the chili to a simmer and cook, stirring occasionally for 30 minutes. Season to taste with salt and pepper.
5. To thicken the chili, roughly puree 2 cups of the chili using an immersion or regular blender. Add the puree mix back into the chili along with the cooked beef. Heat to warm through. 
6. To serve, ladle the chili into bowls. Serve with cheese, sour cream, cilantro, and scallions on the side. 

 
Additions: Red peppers, zucchini, butternut squash, mushrooms, shredded chicken.

There is nothing better than a recipe that does double or triple duty.  To find a recipe that starts as one recipe and then becomes something very different by adding or subtracting just a few ingredients makes meal planning so much easier.
​   
Makes about 2 cups

2 tsp olive oil
2 cloves of garlic, chopped
1 Tbs of fresh ginger, chopped
1 can of black beans (15 ounces), drained and rinsed 
1 cup chicken stock or water
1 tsp toasted sesame oil
2 tsp soy sauce or Bragg's Aminos
Pinch crushed red pepper
2 Tbs fresh cilantro, chopped
2 pieces of scallion, sliced thin on the diagonal.

1. Heat oil, garlic, and ginger in a saucepan over low heat and cook, stirring for 2 minutes (do not brown).  
2. Add the rinsed black beans, stock, sesame oil, soy sauce, and crushed red pepper. Simmer over low heat for 10 minutes.  Add more stock if you would like a saucier consistency.
3. Finish with fresh cilantro and sliced scallions.

Serving options:
Serve over fish, chicken, beef, or pork.  You can also serve it over rice, spaghetti squash, or steamed broccoli.  Add chicken or vegetable stock the sauce and it create a soup.  Take that soup and puree it, add some left over chicken and it becomes an Asian chili.  To take this recipe and turn it into a Mexican or Latin dish, leave out the ginger, soy sauce, and sesame oil and add in chipotle!  The possibilities are endless. My Asian Black Bean Sauce is one of my favorite multi-use recipes.  The ingredients are always part of my pantry supplies. This recipe freezes well for later use.

Serves 6
¼ pound smoked thick-cut bacon, diced
2 tablespoons butter
1 large onion, diced
2 stalks celery, diced
1 teaspoon fresh thyme or ½ teaspoon dried
2 medium *potatoes, unpeeled, ½ inch dice
1 tsp kosher salt
4 cups whole kernel corn (about 4 ears of corn)
4 cups whole milk 
1 cup potato water
1 ½ tsp salt
¼ tsp pepper
¼ cup parsley, chopped

1. Heat a large heavy-bottomed soup pot over medium-low heat. Melt the butter and add the bacon, onion, celery, and thyme.  Sauté until the onions and celery are soft, about 8 minutes.
2. In a separate saucepan, add the diced potatoes and 1 teaspoon of salt. Add enough water to cover the potatoes. Cook until the potatoes are fragrant and just fork tender.
3. Add the potatoes, 1 cup of their water, corn, milk, salt and pepper to the cooked onions and celery in the soup pot. Bring to a simmer and cook for 5 minutes to heat through and cook the corn. Taste to see if you need more salt and pepper. Add the chopped parsley just before serving.
   
   *Yukon Gold, Russet, or Red Potatoes, sweet potatoes can be used as well.

Additions: Cherry tomatoes (sliced in half), cooked shredded chicken, raw or cooked seafood-if using raw, add to the soup in the last 5 minutes of cooking to cook through. 

Serves 4
1 bundle Soba Noodles
1 Tbs sesame oil
6 cups vegetable, chicken, or beef stock
1 inch piece fresh ginger, sliced thinly or chopped fine
1 garlic clove, sliced thinly or chopped fine
2 Tbs soy sauce or Bragg’s Aminos
2 Tbs Oyster Sauce
2 cups mushrooms, sliced
2 small bok choy, white parts separated and sliced. Greens chopped and set aside.
1/4 lb per person- cooked protein chicken, pork, sirloin, shrimp, scallops or other fish. Tofu cut into cubes. Hard or soft cooked eggs. Korean meatballs-recipe below.

1. Cook the soba noodles according to package directions (about 5 minutes). Drain well, rinse with cold water and drizzle with sesame oil. Divide the noodles between the bowls.
2. In a medium saucepan, heat the stock, ginger, garlic, soy sauce, oyster sauce, mushrooms, bok choy (white parts and leaves), and tofu, if using. Heat to a simmer and cook for 5 minutes. Remove from heat. 
3. Divide the soup over the noodles and top each serving with cooked protein of your choice and any extras you'd like to add. Serve the soup hot and offer lime and sriracha sauce at the table.

Extras if you like:
Shredded carrot
Kale or spinach, sliced
Snow peas, sliced thinly
Scallions, sliced thin on the bias
Sesame seeds
Thai basil or sweet basil, sliced thinly
​Cilantro, chopped
1 lime, quartered
Sesame oil
Sriracha sauce

Makes 18 
 
1pound ground beef, preferably short rib and chuck
1 teaspoon salt
1 teaspoon ground black pepper
1 tablespoon toasted sesame oil
1 tablespoon rice vinegar
¼ cup chopped scallion
¼ cup chopped cilantro or parsley
2 teaspoons grated ginger
3 tablespoons soy sauce
2 cloves garlic, minced
1 large egg, beaten
⅓ cup dry breadcrumbs or panko breadcrumbs
 

1. Preheat oven to 450 degrees.
2. Combine salt, black pepper, sesame oil, vinegar, scallion, cilantro, ginger, soy sauce and garlic in the bowl of a food processer. Process until blended. 
3. Combine the ground beef with the seasoning. Add the egg and breadcrumbs and mix well. 
4. Form the meat mixture into 1 1/2-inch balls and arrange on baking sheet. Place in a lightly oiled baking pan and put into the oven. Cook 15 minutes.