Soup – The Perfect Winter Warmer

menu_book picture_as_pdf book Sonya Muhlsimmer Bushcraft Australia

Issue_24_August_2017-56

Soup – The Perfect Winter Warmer

Sonya Muhlsimmer

Before I warm you up with some real comfort food, I want to share some serious stuff with you. A friend recently took me to a place close to my home that is under threat from coal mining. This special place is Ben Bullen State Forest, in the Gardens of Stone, near Lithgow in NSW. There are massive sandstone cliffs, pagodas to climb, swamps, natural arches, canyons, waterfalls, Aboriginal rock art and dozens of threatened native plants and animals. It is a Mecca for bushwalkers - you have to see it to believe it. Wow what a place, it really is something, well it is Sydney’s equivalent to the Bungle Bungle Range.

Unfortunately, this area is unprotected and not part of a national park. Now my friend and his small army have fought long and hard and have managed to preserve some sections from mining already, but there is still a fight on their hands and they need our help. Visit the Colong Foundation for Wilderness pages or Gardens of Stone campaign and become a Gardens of Stone Protector, and get out there and explore the area. Seriously, you need to visit this place, it will make you want to jump for joy.Then once you have explored this amazing place, helped protect the area, sit back, warm up and eat some soul food, did you know soup is the perfect winter warmer?

Gardens of Stone heavenEmanuel Conomos

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Chicken Noodle Soup

Now, who does not like a good soup on a cold winter’s night? There is something about soup that warms the soul and body right through. And throw in some hot bread and you have a winner. There are old wive's tales about chicken soup, and now there are quite a few myths of why chicken soup is good for colds and flus available on-line for you to read. I will leave that up to you to research and decide … believe what you will. I believe this is a winter warmer dish not to be reckoned with. It is a super easy (some would say souper easy) and quick to make.

At home preparationFor the vegetarian option break the tofu up into small chunks. Label bags and place all ingredients into the allocated bags. Copy or print out Method at camp and keep together with the bags.

Method at campIn a pot add 2 cups of water and add the contents of Bag 1 (vegetable mix).

For the vegetarian option: Soak bag 1 (vegetable mix) for a minimum of 15 minutes or until the tofu changes to a lighter colour. After the soaking time bring the pot to the boil and cook for 3 minutes, add the noodles (Bag 2) and cook for two minutes.

For the chicken option: Bring the pot to the boil, now add Bag 2 (noodles) and the chicken.

Cook for 2 minutes, serve and enjoy.

Bag 1 (vegetable mix)

Fried shallots

2 Tbsp

12 grams

Dried bamboo (optional) or freeze dried corn

1 Tbsp

10 grams or 4 grams

Lemon pepper

1 tsp

4 grams

Chicken stock

½ tsp

3 grams

Dried parsley

½ tsp

1 gram

Mixed peel

½ tsp

1 gram

Dried onion

1/8 tsp

1 gram

Dried garlic

1/8 tsp

1 gram

Bag 2 (noodles)

Ramen noodles

½ bunch

45 grams

Bag 3 (chicken)

Chicken

1 tin

85 grams

Water - 2 cups for preparation

Vegetarian option - Bag 1 (vegetable mix)

Dried tofu

10 grams

Vegetable stock

½ tsp

3 grams

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Miso Soup

Miso means “fermented beans” and is a Japanese favourite. Miso is very good for you too. It is believed to stimulate digestion and energise the body. How does a Japanese soup do that? Due to the micro-organisms used for the fermentation process. Aspergillus oryzae (a type of mould) is added to rice and left to ferment. This fermented product is called koji. This koji is then added to soybeans and again allowed to ferment. The fermented product can be thought of as a “pre-digested” product, in other words the food is somewhat broken down so your gut does not have to work that hard to digest the food, thus aiding (or stimulating) the digesting process, and micronutrients are also absorbed much quicker. Miso is rich in antioxidants, minerals, vitamins and complete protein source. Not only does it warm you on a cold winter’s night, it is good for you and easy to make. Go on, grab a bowl.

At home preparationBreak up the dried tofu and TVP beef slices into small chunks. Label the bag and place all ingredients into the allocated bag and container. Copy or print out Method at camp and keep together with the bag.

Method at campAdd the contents of Bag 1 (miso mix) into a pot and add 3 cups of water, soak for a minimum of 15 minutes. After the soaking time, add the sachet of miso powder into the pot and stir through. Put the pot on the heat and bring to the boil then simmer for about 5 minutes.

Remove the lime leaf and pour the soy sauce in. Serve.

Bag 1 (miso mix)

Brown sugar

1 Tbsp

17 grams

Dried tofu

15 grams

Fried noodles

¼ cup

15 grams

Soy grits

1 Tbsp

15 grams

Fried shallots

2 Tbsp

12 grams

TVP beef slices

6 each

10 grams

Dried mushrooms

½ cup

7 grams

Ground ginger

¼ tsp

1 gram

Dried onion

1/8 tsp

1 gram

Dried garlic

1/8 tsp

1 gram

Lime leaf

2 each

1 gram

Ground chilli

few pinches

Salt, pepper

few pinches

Sachet (miso) Water - 3 cups

Instant miso

1 sachet

10 grams

Container

Soy sauce

2 tsp

12 grams

Meat option - Bag 1

Crispy pork floss

2 Tbsp

15 grams

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Southern Valley, Ben Bullen State Forest, NSWYuri Bolotin

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