Whenever I return from a trip, all I want is a hot bowl of soup. As you may know from following my Instagram account, I love all types of soup. One that I started making more regularly recently is the Chinese Hot and Sour Soup. It’s so flavorful. There’s something about the sourness, saltiness, and the spice that just hits the spot. I love the crunchy textures of the bamboo and water chestnuts as well as the softness of the tofu and egg ribbons. So yummy.
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Chicken soup is always good for the soul but especially during a cold winter night. I might be part of the minority who loves soup all year round though. Recently, I made chicken soup using a rotisserie chicken. Store bought rotisserie chickens are amazing. They are inexpensive, delicious, and usually around $7.99 and can last several meals.
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I love a good hearty soup. It is my absolute favorite thing to eat. It’s always so comforting and soothing. But I never thought a cabbage soup would be so delicious until I had Russian Cabbage soup for the first time when I lived in Hong Kong. It might sound strange to discover Russian Soup in Hong Kong (or maybe it doesn’t sound strange because Hong Kong is closer to Russia) but that is where I first tried it. From a can too. And made by Campbells. Ever since then, I’d look for the cabbage soup on menus in restaurants all over Los Angeles, but it’s not an easy soup to find.
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I love soup. Especially, a good chicken soup. I mean, who doesn’t? Chicken soup is the best comfort food and a cure-all for all illnesses. There are 2 types of chicken soup that I particularly love: Colombian Ajiaco soup and Indonesian Soto Ayam soup. Both are delicious and have ingredients that I enjoy so I created a recipe that combines the distinct flavors from both of these soups.
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