Warm Your Belly with a Little Soya Twist on These Winter Classics

Baby, it’s cold outside! There’s no better (or tastier!) way to combat the cold than with a delicious, belly-warming meal. Lucky for you, we’ve got a slew of Little Soya inspired recipes to help you satisfy your cravings on even the coldest nights this winter. Check out the delicious Little Soya twist we’ve put on these winter classics.

 

Ramen with Little Soya Broth

 Ramen Soya

There’s nothing quite as comforting on a brisk day as a hot serving of freshly-made ramen. This is one of those recipes you can really make your own, swapping in different vegetables or meats to your taste.

 

Ingredients

 

Broth

 

4 pounds chicken necks and backs

3-pound rack of baby back ribs cut evenly into 4 sections

3 ½ pound boneless pork shoulder butt

4 garlic cloves

½ cup sliced ginger

1 leek cut in half lengthwise

4 quarts water

1/3 cup Little Soya gluten-free soy sauce

1 tbs vegetable oil

Salt & pepper to taste

12-by-2 in. piece of seaweed

 

Ramen

Little Soya gluten-free soy sauce for brushing

24 oz. fresh chuka soba, boiled to al dente

5 oz. steamed baby spinach

4 large soft-boiled eggs (peeled & soaked in mixture of equal parts Little Soya and mirin)

2 sliced scallions

2 sheets dried seaweed

 

Directions

 

  • Boil chicken, pork ribs, ginger, leek, garlic, water, and Little Soya soy sauce in large pot.
  • While waiting for pot to come to boil, heat vegetable oil in a skillet. Season pork butt w/ salt & pepper, and brown on all sides for 10-15 minutes over high heat. Add to pot.
  • Simmer broth on low heat for 2 hours. Skim surface.
  • Transfer pork ribs and butt to separate platter and refrigerate.
  • Strain the broth. Throw away remaining solids.
  • Pour broth back into pot. Add seaweed and simmer for 1½ hour. After, let broth cool down. Refrigerate overnight.
  • Preheat broiler. Skim fat from broth. Throw away seaweed. Simmer broth, seasoning with Little Soya.
  • Slice pork butt across the grain about 1/3 in. thick. Cut ribs between bones. Place pork butt and rib pieces on baking sheet, brushing evenly with Little Soya. Broil for 3 min, turning once.
  • Divide cooked noodles evenly across 8 bowls. Add 1½ cups broth to each. Drain soft-boiled eggs, halving each lengthwise. Place half egg in each bowl. Add spinach, pork butt, a pork rib in even amounts to each bowl. Garnish w/ scallions, dried seaweed, etc.
  • Serve immediately.

 

 

Winter Greens Sautéed with Little Soya and Garlic

 Soya kale

Calcium-rich, dark leafy greens (kale, collard greens, mustard, chard, etc.) are always a great addition to your winter meals. One easy, tasty way to spruce up your greens so even the pickiest eater will enjoy them is to sauté them with Little Soya and garlic.

 

Ingredients

 

Dark, leafy greens of your choice

Little Soya soy sauce

Minced garlic

Olive oil

 

Directions

 

  • Tear off bite-size pieces of leaves off the kale. Slice stems into pieces about 1 inch long.
  • Blanch stems for about 3 minutes. Strain. Rinse with cold water.
  • Blanch leaves for about 2 minutes. Strain. Rinse with cold water.
  • Heat olive oil and sauté garlic for 1 minute.
  • Add kale leaves and soy sauce. Sauté for 2-3 minutes, stirring throughout.
  • Serve immediately.

 

 

Macaroni and Cheese with Little Soya

Mac n cheese

It’s the comfort food loved by kids and adults alike. This Little Soya twist on the comfort food classic is sure to become a staple in your winter dinner rotation!

 

Ingredients

 

14 oz. box elbow macaroni

10 oz. sharp cheddar cheese

2¼ cups milk

1 tbs Little Soya soy sauce

1 tsp onion seasoning

½ tsp salt

½ tsp dry mustard

¼ tsp ground black pepper

¼ tsp paprika

¼ tsp tabasco sauce

1 tbs cornstarch

2 tbs margarine

 

Directions

 

  • Bring large pot of unsalted water to boil. Add package of elbow macaroni and bring to al dente.
  • While macaroni is cooking, combine 2 cups of milk w/ soy sauce, dry mustard, paprika, onion, salt, pepper, and tabasco sauce over medium heat. Cook until sauce comes to gentle simmer.
  • In a bowl, mix cornstarch and remaining ¼ cup milk. Add mixture to cheese sauce mixture and stir. Simmer for 3 minutes, stirring occasionally.
  • Remove saucepan from heat. Stir until cheese is fully melted.
  • Add margarine to cheese sauce. Stir until melted.
  • Drain macaroni and place it back in the pot.
  • Pour cheese sauce over noodles. Stir thoroughly to coat all macaroni.
  • Cover pot. Let it sit for 10 minutes before serving.

 

Well, what are you waiting for? Let’s get cooking!

 

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