Umami soup with sliced prickly pear paddles, winged beans, beansprouts, steamed chicken and a tomato salsa floatee.
Plus the new batch of chili paste I just fermented.
Umami combo included two species of seaweeds: Saccharina japonica (a kelp) and Undaria pinnatifida(Wakame).
Unfortunately, I'm giving up on my favorite Korean restaurant because I can soup-de-jour it tastier at home.
Today's 20 minute stock was absolutely delicious -- and the Mex effect with the salsa is inspired by nouvelle ramen cuisine .
Just like adding a grilled or microwaved tomato. Always at the end ... that and some green onions sliced lengthways.
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