The rise of Asian food and an essential soup meal prep

He taste for asian food continues to grow by leaps and bounds. It is not surprising that, in the recent Michelin star awards in the northwest of the United States, restaurants serving Korean, Japanese and other Asian cuisines predominated. This gastronomy combines in a masterful way flavors, textures and ingredientsincluding vegetables and proteins, and the secret lies in the combination and cooking technique.

But you don’t need to be an expert with a Michelin star to prepare a delicious and comforting asian vegetable soup. Here’s how you can make a meal prep of soup to enjoy whenever you want.

The Art of Planning: Your Frozen Soup Kit

Content creator tapikichi_recipe shares on his social media a handy way to keep a mix of vegetables and protein ready for instant soup preparation.

The trick is simple: cut the ingredients, put them in bags or containers, put them in the freezer and use them whenever you feel like it.

This is a great way to have comforting and healthy food without having to resort to convenience stores or highly processed instant products.

• Flavor Base: This soup can have a good base of vegetables (carrot, mushrooms, sprouts, etc.), the protein of your choice, and seasoned with sesame oil, soy sauce, mirin, miso and more.

Practical recipe: Asian soup to freeze (meal prep)

Ingredients

For this meal prep you will need:

• Vegetables: 1/2 cabbage, 2 carrots, 10 Shiitake mushrooms, 1 bag of Komatsuna (or spinach), 1 can of corn kernels and other vegetables of your choice (such as bean sprouts).
• Protein: 750 grams of finely cut pork (divide them into 150 gram portions).
• Liquid and Seasonings (per serving): 400 of water, 2 tablespoons of Mirin, 2 teaspoons of salt and 8 gr of butter.

Preparation mode (meal prep for freezing)

1. Wash and Dry: Wash and cut all the vegetables (cabbage, carrots, komatsuna, sprouts, etc.). Is crucial Dry them well with kitchen paper to remove excess water before freezing.
2. Cut Cabbage: Remove the stems from the cabbage, cut it into easy-to-eat sizes, and put it in a bag or container.
3. Prepare Vegetables: Cut the carrots into julienne strips and the Shiitake mushrooms into thin slices.
4. Assemble the Bags: Add the carrots, mushrooms and corn to the bag with the cabbage. Divide the vegetable mixture into individual portions along with the pork.
5. Freeze: Remove the air from the bags, close them tightly and place in the freezer.

Preparation Mode (To Make the Soup)

1. Boil: In a pot, add the 400 ml of water and let it boil.
2. Cook: Place the portion of frozen vegetables. Cover the pot with the lid and cook over low heat for 10 minutes.
3. Season: Serve the soup and add the seasonings of your choice (mirin, salt, butter, soy sauce, miso, etc.).

What You Should Know (Professional Tips)

• Storage: The ingredients are kept in the freezer, so they can be stored for up to one month.
• Fat Adjustment: Butter is suggested in 8g portions and should be individually wrapped. Please, adjust the quantity according to your taste personal.
• Cleanliness is Key: Remember that, to prevent the vegetables from sticking and crystallizing when defrosting, they must be well washed, cut and completely dried before going to the freezer.