Before I had an Asian girlfriend and spent time in South East Asia, my soups were always blended.
When we first started dating, I would make my cute Asian girlfriend these blended soups and I would always get a lukewarm response, followed by her going to the fridge and finding some jalapeños, bean sprouts, watercress or tofu to put in it.
Things that made me go hmmmm…
It wasn’t until the first time I ate at this super dinky Asian noodle place with her did I piece it together.
It was a cold San Francisco day and she told me that she wanted to warm up with some soup. Under the ill-looking green and blue hued blinding fluorescent lights and neon signs, she ordered a big bowl of steaming hot Pho.
When the bowl of “soup” arrived, it hit me: “oh! You like your soup with things in it” I said.
It clicked. I understood now why she was always putting shit in my blended soups.
The first time I went to Asia this point was really hammered in.
You will find no blended soups in Asia. Anywhere.
Today I have a super quick soup recipe for you. I appropriately call it, 10 Minute Asian Soup With Things
(Oh, and I only put the measurements as guidelines, you don’t have to follow exactly. It’s near impossible to Screw this recipe up)
10 Minute Asian Soup with Things
6 cups of broth
1 package Asian noodles (170g)
2 cups mushrooms, any variety (125g)
2 cups of fried tofu, cut in half (180g)
2 cups of watercress (35g)
White pepper to taste
- Heat broth until it comes to a simmer.
- Add the noodles and cook for two minutes.
- Toss in mushrooms, tofu and watercress and cook until noodles are soft, around 3 minutes.
- Add white pepper to taste.
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