I love Thai food, it's very clean tasting and fresh. This soup is easy, easy, easy AND yummy! The stock is a few carrots, a few stalks of collard greens and a few pieces of kombu (seaweed also known as kelp). Sautee' some garlic, ginger and crimini mushrooms in a little oil. Add broth cook 15 minutes and add tamari, ume vinegar, watercress and beansprouts cook 2 minutes and your good to go. I'm sure you will here slurping during dinner, which in Japan tells the chef that the food is excellent!
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