It might not be scientifically proven but whenever possible, I try to cook seaweed soup especially after a long-haul flight (=exposure to cosmic radiation) to prevent radiation poisoning of the thyroid. When the body is saturated with natural iodine from seaweed, it more readily removes radioactive (Read more...)
The entire asparagus - bottom stems (peeled) and spear tops usually end up as stir-fries in my kitchen. However, when tender tips are used for steaming or in en-papillote recipes, the bottom stems are saved for a soup like this Asparagus Soup.
Soups made from homemade chicken stock/broth are definitely the "IN" thing around my kitchen. I can be quite an extremist - it is either water or homemade chicken stock to constitute the soup base, nothing in between such as canned or packaged chicken stock. Personally, canned or packaged chicken st (Read more...)
The first time I tried Burdock Root or Gobo (牛蒡) was a salad in a Japanese restaurant in Taiwan. The Gobo was sliced so razor-thin and fine (thinner than matchsticks!) and the salad was really refreshing good as appetizer.
Though I usually see Burdock Root/Gobo in the Asian supermarkets here in Cal (Read more...)
Kimchi noodles is supposed to be noodle soup in my understanding. I may be wrong, so you tell me. But in a way, does it really matter? The dry-version can be really interesting as well. Imagine. It is like having bibimbap but replacing the rice with cooked noodles, then the noodles tossed in a kimch (Read more...)
This Tuscan Bean Soup recipe is adapted from Saveur.com and I enjoyed every part of it. I have actually cooked it many times, more frequently in the winter months of December, January and February when such a hearty and wholesome soup is called for. That said, it is suitable anytime if you are a "so (Read more...)