Asian Squash and Lentil Curried Soup
4 servings
The perfect soup for all those veggie lovers! Not only is this great for a vegan option, but the lentils make sure it’s packed with protein!
2 Tbsp neutral oil
2 sweet onions, diced
2 jalapeños, diced
2 sweet potatoes, peeled and chopped
1 large zucchini, chopped
3 carrots, peeled and chopped
1 medium-sized Asian, or kabocha squash
10 cloves garlic, minced
1 cup washed lentils
8 cups broth
3 Tbsp Shaoxing wine
2 Tbsp miso paste
4 Tbsp red curry paste
2 Tbsp soy sauce
1-2 Tbsp gochujang (optional)
Red pepper flakes to taste
1 can coconut milk
Salt and black pepper to taste
Garnishes: yogurt, coconut cream, scallions, Thai basil
Instructions
1. Halve, deseed, and roast your squash until fork tender. While this is baking, in a large pot, add oil, onions, garlic, red pepper flakes, and jalapenos.
2. Sauté until onions are translucent. Add the rest of your vegetables and cook until fork tender.
3. By now, the squash should be cooked. Scoop out all the flesh and add to the pot along with all other ingredients except coconut milk.
4. Bring to a boil, then reduce heat and simmer for 30 minutes. Turn off heat, add coconut milk, and blend soup until smooth.
5. Top with your favorite garnishes, and enjoy hot or cold!
Tip
- Kabocha squash can often be labeled at the store as Japanese pumpkin, Asian pumpkin, or Asian squash.
Southwestern White Chicken and Sausage Chili
4 servings
Try this unique take on white chili. This is an easy recipe packed with flavor. Chili with rice, beans, chicken, sausage, and a whole lotta flavor! Pairs well with corn bread or biscuits!
1 large onion, diced
2 jalapeños, deseeded and chopped
2 large boneless, skinless chicken breasts, diced
1 12 oz pkg of smoked sausage, cut into bite-sized pieces
6 cloves garlic, pressed or minced
1 8 oz pkg cream cheese, cut into cubes
1 tsp oregano
1 Tbsp garlic powder
1 tsp red chili flakes (reduce if you don’t like spicy)
1/2 Tbsp ground black pepper
1 Tbsp salt (or to taste)
1 jar salsa verde
1 lime, juiced
2 32 oz containers chicken broth
1 cup uncooked white rice (can use brown rice too, just adjust cooking time)
2 16 oz cans pinto beans, rinsed throughly and drained
Garnishes: sliced avocados, lime wedges, yogurt or sour cream, crushed tortilla chips or tortilla strips, sprinkle of Tajin or other chili lime seasoning
Instructions
1. Add butter to a large pot, and place it on the stove over medium-high heat to melt. Add chopped onions, jalapeños, and garlic. Cook until translucent.
2. Add chicken, sausage, and spices. Stir and cook until chicken is cooked.
3. Add jar of salsa, lime juice, and cream cheese. Stir until cream cheese has melted and incorporated into the mixture.
4. Stir in chicken broth. Bring to a boil and then add rice. Cover and reduce heat to a simmer. Simmer until rice is cooked through (about 20-30 minutes).
5. Once rice is cooked, add drained and rinsed beans, then carefully stir to incorporate.
6. Serve in bowls, and garnish with your favorite toppings!
Tip
- To save time in dicing, ground turkey or chicken work really well too!
Chicken Katsu Ramen
4 servings
Why eat takeout when you can make this hearty ramen recipe at home? It’s packed with so many great flavors and textures that it will have you practically licking the bowl!
Chicken
2 large chicken breasts, sliced in half
1 cup flour
2 cups panko
2 Tbsp sesame seeds
2 eggs
Garlic salt and pepper to taste
Neutral cooking oil
Ramen
1 tsp sesame oil
2 one inch pieces of ginger, halved
3 cloves of garlic, minced
½ a sweet onion, finely diced
4 cups chicken stock or bone broth
2 Tbsp soy sauce
2 Tbsp miso paste
1 can coconut milk
1 Tbsp red pepper flakes to taste (optional)
2 squares ramen noodles, cooked
Garnishes: toasted sesame seeds, thinly sliced scallions, bok choy, soft-boiled egg, chili oil
Instructions
1. In a pot on medium heat, add sesame oil, garlic, onions, and chili flakes. Stir until fragrant and onions are translucent.
2. Add in stock, soy sauce, miso, and halved ginger. Bring to a boil, then reduce heat. Add coconut milk and simmer for 30 minutes.
3. Slice two chicken breasts in half longwise. Get three bowls, and place eggs in one, flour in one, and panko and sesame seeds in the last. Add garlic salt and pepper to each, and mix evenly. Beat eggs.
4. Dip chicken pieces in flour, then eggs, and then panko. Make sure to press down so the panko coats in a nice crust.
5. In a deep pan, heat an inch of oil until it reaches 325°. Carefully place chicken in heated oil for about 3 minutes on each side or until it reaches an internal temperature of 165°. Remove from oil and allow to rest for a few minutes.
6. To prepare bowls, remove ginger pieces, then divide cooked ramen and broth into four bowls. Slice chicken and place on top of ramen. Add in your various toppings like soft-boiled eggs, bok choy, scallions, and chili oil. Serve immediately and enjoy!
Tips
- If you want to take this a step further, you can make bone broth for a richer, heartier stock.
- For a vegetarian option, you can use pressed tofu or tempeh too!
Alysha Yoder is the photographer, food stylist, blogger, and recipe developer behind A-Yo Kitchen. With a passion for all things food, many of her recipes are inspired by her worldly travels, her many cooking classes abroad, and all the veggies and fruits her home gardens produce. She has been a photographer for over 15+ years and previously worked in the corporate food sector for almost 10. She now is a small business owner running her studio, A-Yo Kitchen, out of York, PA, where she serves not only local clients but worldwide as well.
