There is something magical about a great bowl of Japanese ramen noodle soup. It’s absolutely wonderful. If you’ve never had good ramen go out and get some. Just do it. Today. Noodles. Broth. Pork. Egg. Wow. If the noodles are the backbone, the tonkotsu ramen broth is the heart and soul.
I love beans. And these savory navy beans are near the top of my list. Rosemary. Thyme. Parsley. Onions and garlic. Shallot. What’s not to love? I also love how the house smells when I cook this. It’s a meal in a bowl. A stew really. Nourishing. Satisfying. Just good.
Mulligatawny soup. Haunting flavours of lentils, Indian spice, ginger, garlic and lemon. So tasty. Make this when you want something different. Something out of the ordinary. When your main course flavours are assertive. It doesn’t have to be an Indian dinner. Leave the chicken out and you have a nice “cream of” soup without the cream. Or serve it before a curried dish to add a bit of western structure to your meal. Doesn’t matter. It will not disappoint. Read More
There aren’t a lot of things in this world better on a cold winter day than French onion soup. The richness from the caramelized onions. The melted then broiled cheese. The baguette croutons. It’s comfort in a bowl. Deeply satisfying. Wonderfully delicious. Amazing really, that something so good can be so simple.
Lobster bisque. This is soup for when you want to impress. Creamy. Rich. Luxurious. It’s everything wrong with French cooking. And it’s everything right with French cooking. Wonderful stuff indeed.
There’s no single killer turkey noodle soup recipe. No rock your world – this is the best thing ever. I’ve looked. It’s all pretty much the same. Variations on a theme. I have my own variation on the theme. Mine is about mouthfeel. The difference between a watery broth and unctuous, oh my god this is amazing broth. That small tweak is what makes this version a great one.