Homemade Shiso Oil

12. January 2007 Soups, Stocks + Sauces 1
I’ve never seen Ming Tsai on TV before so when I happened to flip to PBS and saw that his ingredient of the day was shiso leaf, I tuned in. Perilla, or shiso leaf to the Japanese, is a member of the mint family. There’s no mistaking that after you take a bite. It has ...

Green Tea Noodle Soup with Tofu

Dashi is fundamental to Japanese cooking. Kelp and bonito are boiled down to make the dashi broth that’s most popularly known as the base for miso soup. With soy sauce, or soyu, and rice wine vinegar, or mirin, you can make the simplest yet most satisfying Japanese soup perfect for a last course after a ...

Somen Noodle Soup with Roasted Five-Spice Duck

13. December 2006 Duck + Game, Soups, Stocks + Sauces 0
The Chinese use five-spice powder to create a blend of different flavors: sweet, sour, bitter, pungent and salty. You can easily buy them from any grocery store with a well-stocked spice aisle but I prefer to make my own. With one star anise, I used the heart of my palm to measure the other four ...

Chicken and Galangal Soup

12. December 2006 Chicken, Soups, Stocks + Sauces 0
What’s up with me and the spicy cravings? Ingredients: 2 boneless chicken thighs 1 knob of galangal, peeled and cut into thin slices 2 cups of coconut milk 2 cups chicken stock 1 red onion, finely chopped 4 kaffir lime leaves 1 lemongrass stalk, pounded red chilies cilantro, finely chopped 2 tbsps fish sauce 1 ...

Vermicelli Vegetable Soup

I adjusted this from a vegetable ramen recipe using rice and potato vermicelli. This may seem to require a lot of ingredients but it’s easier than you think–just put all the vegetables in the pot and boil. Any vegetables will do, really, and I’ve tried this with baby bok choy, Napa cabbage and carrots. Ingredients: ...