Ginger Chicken Soup

with Shiitake, Caramelized Onion, and Fenugreek Kreplach

This is barely a recipe—rather, it’s a riff on a few recipes I’ve already posted.

Why?

Because it’s always fun to make something old in a new and exciting way.

This soup can be made for meat eaters, or for vegetarians, or for vegans.

Start by making a batch of my Grandma’s Jewish Style Chicken Soup, or No-Chicken Soup. While the soup is cooking, grab a piece of ginger root, maybe 3” long—or longer if you want a stronger ginger flavor. Scrub the ginger root and slice it into 1/4” slices—no need to peel it—and toss them into the soup while it’s cooking. Leave the dill out of the soup recipe and replace it with cilantro (or parsley if you don’t like cilantro). When the soup is done, strain it well.

Next, make a batch of my Mushroom and Caramelized Onion Kreplach. You’ll find my Aunt Rae’s recipe for the dough here, but you can also use wonton wrappers if you’re in a hurry. Use shiitake mushrooms in the recipe, or a combination of white and shiitake mushrooms. Swap out the sour cream for canned coconut cream. Add some pre-steamed carrots that have been diced small. No need to measure. The correct amount is “some.” Instead of using thyme in the recipe, use fenugreek, also known as methi in Indian cooking. Add a ¼ teaspoon to the mix and taste it. Then add as much as you like. This is your dish. Have fun creating it.

To serve, add some kreplach to each bowl of soup and bring them to the table. Garnish with a bit more cilantro or parsley, or with a flourish of microgreens in the middle of the bowl.

How many kreplach per person? That depends upon how many other things you’re serving!