This quick and easy kimchi ramen can be whipped up with just a few ingredients and less than 15 minutes. It’s spicy, tasty, and super satisfying. Improving a Packet of Instant Ramen I’m always in the market for new ways to doctor up a packet of instant ramen. It’s one of our favorite things to
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Category Archive: ‘Soups & Stocks’
This Taiwanese Sesame Oil Chicken Soup is like a miracle worker. All of the ingredients in this soup have “warming” properties that can supposedly improve blood circulation, warm up those icy hands and toes, and help ward away the chill during the long winter ahead. Food As Medicine Winter is officially upon us! Do you
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What a wonderful time of the year it is! There are so many comings and goings—holiday parties, happy hours, family meals, Christmas shopping, and gift wrapping. I love this time of year. But how exactly does this Tomato Egg Drop Noodle Soup fit into a season of prime rib roasts and glasses of champagne? Hear
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As fall and winter sets in, this Chicken Corn Egg Drop Soup really hits the spot on a cold day. Chicken Corn Egg Drop Soup is a Cantonese favorite, especially among Hong Kong-ers and, no wonder, as it’s a really souped up (pun intended) version of our beloved egg drop soup with an added protein
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Shanghai Hot Sauce Noodles, or Shanghai Lajiang Mian (上海辣酱面) was one of the many noodle soup dishes we enjoyed during our last visit to Shanghai. It is mostly known as “la jiang mian” or sometimes “doubanjiang mian (豆瓣酱面) ,” and like any other dish, it has many variations. The dish is comprised of noodles, broth,
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When it comes to camping and cooking, we have a long and storied legacy. Braised lamb shoulder, rice and beans, rotisserie chicken, fried fillets of large mouth bass, smoked turkey legs, apple cobbler… These are ALL things that we have cooked at one point or another, OVER A CAMPFIRE. Over the top? Perhaps. An epic
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You’re at a Chinese banquet, and you’ve made it. You’ve thoroughly enjoyed the cold platter of meats & jellyfish, the delicate stir-fried squid with mixed vegetables, the heavenly five-spice fried chicken, the walnut-mayonnaise fried shrimp and broccoli, the Cantonese-style lobster with ginger and scallions, the whole steamed fish, the fried rice, AND the longevity noodles.
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I want to love Udon Noodle Soup. Usually though, if by some random turn of events (i.e. I’ve suddenly decided to forgo the sushi/sashimi option, which is rare), I order it at a Japanese restaurant, I’m always a little disappointed. Because udon noodle soups—in American Japanese restaurants anyway—can be a little bland. I love the
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