Archive for August, 2007
Here’s a Japanese-style soup inspired by one I sampled in a New York City noodle shop. Thick noodles in a hot broth are topped with crisp raw vegetables. It’s an unusual but simple presentation, which you can start making just minutes before you wish to serve it. The traditional way to eat this is to “slurp” the noodles with the help of chopsticks, then finish off the remaining soup with a spoon. Read More→
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This simple soup. filled with slender rice noodles, crunchy lettuce, and healthy shiitake mushrooms, is a good introductory course for stir-fries and tofu dishes. Adapted from Pasta East to West. Read More→
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One thing I love about Asian-style soups is that they require little advance planning, and are ready to go from counter to soup pot to table in 30 minutes or less. I do find, though, that unlike other soups that benefit from long simmering and that taste even better after a day or so, Asian soups taste best just done. This is especially true in the case of noodle soups—the noodles absorb much of the broth when refrigerated overnight, leaving you with more of a noodle dish than a soup. Read More→
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