One cold winter evening, when I got home late, I pulled together a quick Asian broth to pair with some sole I had grabbed at the fish store. The base was just chicken stock to which I added a splash of rice vinegar, soy sauce, and fish sauce, juice of 1 lime, and a little sesame oil. I sliced some garlic and ginger and added that, too. Once satisfied with the flavor of the broth and it was simmering, I added some sliced mushrooms and carrots, Chinese noodles, and the pieces of sole. I was inspired by Dawn’s Scallion-Ginger Broth in our March issue (on newsstands now). Follow her recipe in the issue or experiment on your own. What ingredients do you pull together for a quick soup?
February 19, 2010
quick Asian-style soupPosted by Kellee Miller
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