Ingredients with Measurements:
- 1 tablespoon vegetable oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon grated ginger
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon honey
- 1/2 cup creamy peanut butter
- 4 cups vegetable broth
- 1/4 cup dried seaweed
- Salt and pepper to taste
Special equipment needed: None
Step-by-step instructions:
a. Heat the vegetable oil in a large pot over medium heat.
b. Add the chopped onion and sauté until translucent.
c. Add the minced garlic and grated ginger and sauté for another minute.
d. Add the soy sauce, rice vinegar, and honey and stir to combine.
e. Add the creamy peanut butter and stir until melted and well combined.
f. Pour in the vegetable broth and stir to combine.
g. Add the dried seaweed and stir to combine.
h. Bring the soup to a boil, then reduce the heat and let it simmer for 15-20 minutes, or until the seaweed is tender.
i. Season with salt and pepper to taste.
j. Serve hot.
30-35 minutes
5. Temperature: Medium heat
Serving size: 4-6 servings
Nutritional information:
- Calories: 250
- Fat: 18g
- Protein: 10g
- Carbohydrates: 15g
- Fiber: 3g
- Sugar: 8g
- Sodium: 800mg
Substitutions for ingredients:
- Vegetable oil: Can be substituted with any neutral oil like canola or grapeseed oil.
- Onion: Can be substituted with shallots or leeks.
- Garlic: Can be substituted with garlic powder.
- Ginger: Can be substituted with ginger powder.
- Soy sauce: Can be substituted with tamari or coconut aminos.
- Rice vinegar: Can be substituted with apple cider vinegar or white wine vinegar.
- Honey: Can be substituted with maple syrup or agave nectar.
- Creamy peanut butter: Can be substituted with crunchy peanut butter or almond butter.
- Vegetable broth: Can be substituted with chicken or beef broth.
Variations:
- Add some diced tofu or cooked chicken for extra protein.
- Add some chopped vegetables like carrots, celery, or bell peppers for extra crunch.
- Use different types of seaweed like nori or wakame.
- Add some chili flakes or hot sauce for extra heat.
Tips and tricks:
- Make sure to stir the peanut butter well before adding it to the soup to prevent clumps.
- If the soup is too thick, add some more vegetable broth to thin it out.
- If the soup is too thin, let it simmer for a few more minutes to thicken it up.
- Adjust the seasoning to your liking by adding more soy sauce, rice vinegar, or honey.
Storage instructions:
- Let the soup cool down to room temperature.
- Transfer it to an airtight container and refrigerate for up to 3 days.
- Reheat the soup on the stovetop or in the microwave before serving.
Reheating instructions:
- Heat the soup in a pot over medium heat until hot.
- Alternatively, heat the soup in a microwave-safe bowl for 1-2 minutes, stirring halfway through.
Presentation ideas:
- Serve the soup in individual bowls.
- Garnish with some chopped peanuts, sliced scallions, or cilantro.
Garnishes:
- Chopped peanuts
- Sliced scallions
- Cilantro
Pairings:
- Crusty bread
- Steamed rice
- Salad
Suggested side dishes:
- Grilled chicken
- Roasted vegetables
- Stir-fried noodles
Troubleshooting advice:
- If the soup is too salty, add some more vegetable broth or water to dilute it.
- If the soup is too sweet, add some more soy sauce or rice vinegar to balance it out.
- If the soup is too thick, add some more vegetable broth to thin it out.
Food safety advice:
- Make sure to cook the soup to an internal temperature of 165°F to kill any harmful bacteria.
- Store the soup in the refrigerator at 40°F or below to prevent bacterial growth.
Food history:
- Peanut butter and seaweed soup is a fusion dish that combines the flavors of West African and East Asian cuisines.
- Peanut butter is a staple ingredient in West African cuisine, while seaweed is a popular ingredient in East Asian cuisine.
Flavor profiles:
- Creamy
- Nutty
- Salty
- Sweet
- Umami
Serving suggestions:
- Serve the soup as a starter or a main course.
- Pair it with some crusty bread or steamed rice.
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