STOCK: water + chopped anchovies (Mediterranean style in oil or salt) + seaweed (esp:kelp buds) + slurp of fish sauce (Squid brand of course)
OCCUPANTS: sliced squash/gourd + garden greens + whatever (including leftovers)
FOR NOODLES: a really big handful of mung bean sprouts
CHOICES: add chili... with kimchi on the side.
That I can replicate this flavour day in day out and quickly assemble the soup is a culinary thrill...while being able to improvise the vegetative contents according to backyard harvest.
'Soup du jour' everyday.
How good is that?
I've invented my own eclectic customized version of Phở .
As for the anchovy nutrition: Anchovies are a notably rich source of omega 3 fats...plus a whole lot more.
I think I have lunch sorted.
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