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Posts Tagged ‘soup’

I feel like in every country I visit, there is one dish or snack that I feel compelled to consume as much of as possible during my trip. In Thailand, it was mangos and coconut milk sticky rice and in Korea, it was hotteok .

In Taipei, it was hot soft soymilk pudding with a sweet peanut soup and sweetened red beans. You can find dou hua 豆花 in many Cantonese dim sum restaurants, usually served with a sweet ginger syrup, and sometime I see it in Japan, drizzled with a black sugar syrup. Taipei serves it up at stalls devoted to Chinese style desserts soups, and you can add a variety of sweetened beans, mochi made of taro and yam, and jellies to your order.

My standing order was dou hua with hot sweet soy bean milk, boiled peanuts and sweetened large red beans. Most stalls serve their dou hua in a light sugar syrup, but I much preferred the hot soy milk instead. The dessert is light and not too sweet, the tofu is custardy and silken in texture, mixing well with the soft peanuts and red beans. I had it for breakfast, and as a late night snack after a day of eating. I even lugged back instant dou hua mix and peanut soup in an attempt to make it at my apartment, but it isn’t the same. I guess I’ll have to make a trip back to Taipei to eat it again 😀

Ningxia Night Market @ Taipei, Taiwan

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When we arrived in to Singapore, even though it was nearly 1am in the morning, the food court across the street from our hostel was open and bustling with people getting in their late night makan-ing. (Of course the first thing we did in Singapore was eat! )

Though the pad thai stall seemed tempting, this “dry” fishball noodle dish (mee pok) is a dish that I can’t help but associate with my childhood. In the summer, when the thought of eating a steaming bowl of noodle soup sounds daunting, my mother would make this dish instead.

You can choose from a variety of noodles, from rice noodles to egg noodles, as well as a few different types of fishballs. The flat egg noodles (mee pok) are served tossed in a scallion oil, chili paste and soy based sauce rather than in a broth, though it does come accompanied by a small bowl of soup. The noodles are salty and spicy, cooked until just tender they still retain a little bit of chew. While it may seem like there is an inordinate amount of oil in this, the scallion oil is fragrant and gives the noodles a silky texture that wouldn’t be the same without the oil. (So while your heart may shake a bit, your taste buds will thank you ;D)

 The Fuzhou style fishballs I opted for are slightly dense and mildly fish flavored as you bite into them, and the minced pork filling is a happy savory surprise that make the fishballs match well with the noodles. I love Fuzhou style fishballs 福州鱼丸,  but even in Singapore, they are harder and harder to find. (In Japan, they are nonexistent -_-)

Food Court@ Clarke Quay, Singapore

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Haemul Sujebi 해물 수 제비 is a seafood soup with sujebi, dough flakes made of wheat, with fresh clams, fish, egg  and seaweed, topped with a sprinkle of roasted sesame seeds.

It isn’t anything fancy or rare in Pusan. In fact you can probably find it at any restaurant that also serves noodles. It’s a comfort food, something warm, savory and deeply flavorful. I am not a huge fan of ramen or ramyeon, but something about sujebi is just perfect after a week filled with grilled meat and fried heavy foods (and more than my fair share of soju >_<)

Pusan, South Korea

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A great way to use up extra cilantro on a cold day. This soup is full of veggies and goes great with some toasted french bread.
Ingredients:

  • 1.5 liters of chicken stock
  • 50g-60g chopped cilantro
  • half of an onion, peeled and chopped
  • 1 carrot, peeled and chopped
  • 5 stalks of celery, chopped
  • large handful of spinach, chopped
  • 1 medium eggplant, chopped
  • 1 can of crushed or diced tomatoes with juice or 2 whole tomatoes peeled and chopped
  • 3 cloves of garlic, minced
  • 1 chicken bullion cube
  • dash of salt
  • olive oil


1. Add olive oil to a frying pan. Lightly sauté onions, celery, carrots and eggplant until the onions are translucent. Remove from heat and set aside.
2. Combine stock, sautéed vegetables and spinach in a large pot and let come to a slow rolling boil. Stir occasionally.
3. Add garlic, cilantro, tomatoes and the bullion cube to soup. Stir. Bring back to a slow rolling boil.
4. When vegetables are thoroughly cooked, add salt to taste.

Enjoy!

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I finally made it to Blue Blanc this week. It’s an amazing French style restaurant in Fujiyoshida.
This was the appetizer to a course meal I had.

Soramame Potage: a creamy fava bean soup with a drizzle of olive oil.
Roasted duck:Tender duck seared with cracked black pepper.
Garlic rusk and strawberry toast
sweet pickles

Blue Blanc @ Fujiyoshida, Yamanashi, Japan

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Beef noodle soup and lemon tea

Chatuchak Market @ Bangkok, Thailand

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My lunch at the Yucatan Grill: french fries, chorizo and yucatan sausage, chicken and barley soup and apple tea soda.

DisneySea@Chiba, Japan

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