After Thailand we ended up in Japan where we made Tonkotsu Ramen. This is a very labor intensive soup, it took two days and lots of attention, but OH MY is it delicious, and way cheaper than going out for Ramen.
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The next country that came up was Thailand, where the obvious choice was Tom Kha Gai! I LOVE Thai food, and this is a truly epic soup.
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After that, we landed in Canada, and selected a Split Pea with Ham soup, which was lucky since we were craving Split Pea Soup and had just been talking about Anderson’s Split Pea Soup in California!
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SeolleongtangĀ is a Korean milky Ox bone soup that’s made by boiling down ox leg bones for several hours until the broth becomes rich and creamy white.It’s quite time consuming, but a yummy flavor when all is said and done.
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Our next kitchen was Filipino! Pork Sinigang is a delicious Filipino sour soup dish. The soup is made from any cut of pork along tomato, string beans, spinach, and tamarind. Some of the ingredients like water spinach, egg plant, daikon radish, string beans and okra were quite interesting and it is a very tasty meal. Not one I will go back to if I am honest. The textures were not for me!
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After Malaysia we ended up in India where Mulligatawny Soup was the order of the day. Mulligatawny soup means “pepper water,” and curry is the particular ingredient that gives this incredible dish such a delicious flavor. We love Indian food, so it was wonderful to add this soup to our repertoire!
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Next we ended up in Malaysia where Laksa is the soup of choice. Oh my, talk about delicious!
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These are the fixings for Laksa
After China we ended up in Turkey. I had never heard of Kirmizi Mercimek Corbasi. It’s a soup made with red lentils and finished with olive oil steeped Aleppo pepper with roasted garlic. It’s quite yummy.
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The color in the pot was amazing!
After France our randomizer landed in China where Hot and Sour soup was our choice. It is actually a wonderful soup that uses ingredients that are quite different from soups in the west. Tofu, bamboo shoots and mushrooms including tree ears etc. The “hot” part is largely due to white pepper. That was a surprize. It is super delicious though.
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I love French Onion Soup. The secret it to caramalize the onions till they are almost an onion jam. Cooking sweet onions low-and-slow in melted butter not only makes your kitchen smell spectacular, it also gives this bistro classic its rich, velvety raison dāĆŖtre. Donāt swap in yellow onions or olive oil; theyāll alter the taste and texture. Use Sauvignon Blanc, Pinot Grigio, or any other dry white wine you like to drink to deglaze the pan. Then, simmer the caramelized onions with thyme sprigs andĀ bone broth or whatever alternative works best for you while you preheat the oven.
Swap the French bread ācroutonā for ciabatta or another hearty loaf if you like, and the GruyĆØre for coarsely grated Swiss cheese or Fontina. Dry sherry has a salty, nutty flavor; just a splash works overtime to give this French onion soup recipe layers of savory flavor, but in a pinch, you could swap it for dry vermouth.
Process:
In a Dutch oven or other large pot, meltĀ 3 Tbsp. unsalted butterĀ on the stovetop over medium heat. AddĀ 1 Tbsp. vegetable oilĀ andĀ 3 lbs. Vidalia onions (about 4 medium), halved lengthwise, peeled, and thinly sliced, and cook until onions are softened, stirring occasionally, about 15 minutes. AddĀ 1 tsp. Diamond Crystal or Ā½ tsp. Morton kosher salt, Ā½ tsp. freshly ground black pepper,Ā andĀ Ā½ tsp. granulated sugar. Continue to cook, stirring occasionally, until onions are deep brown, almost mahogany in color, and caramelized, reducing heat slightly if onions seem to be browning too quickly, 45 minutes to 1 hour more. (If the bottom of your pot begins to burn at any time during the cooking process, addĀ 1ā2 Tbsp. waterĀ and scrape the bottom, stirring in the browned bits.)
Step 2
AddĀ 1Ā½ cups dry white wine such as sauvignon blanc or pinot grigioĀ and raise heat to high. Cook until almost all liquid has evaporated, 8ā10 minutes.
Step 3
TieĀ 10 sprigs fresh thymeĀ andĀ 2 dried bay leavesĀ into a bundle with twine. AddĀ 6 cupsĀ Beef Bone BrothĀ or store-bought low-sodium beef stockĀ and herb bundle to pot with onions. Bring to a boil, reduce to a simmer, and cook, uncovered, until broth is thickened and flavorful, 20ā30 minutes. Remove from heat and whisk in remainingĀ 2 Tbsp. unsalted butter. Taste and adjust seasoning with additionalĀ kosher saltĀ andĀ freshly ground black pepper.
Do ahead: Soup can be made 3 days ahead; refrigerate in an airtight container or freeze for up to 6 months. Reheat over medium until steaming.
Step 4
To serve, position a rack in the upper third of the oven and heat the broiler to high. Cut two Ā½-inchĀ baguetteĀ slices for every serving of soup. Place baguette slices on a rimmed baking sheet and toast in oven until crisp and dry but not browned, about 1 minute per side. Rub one side of each toast with theĀ 1 garlic clove, cut in half lengthwise, and set aside
Step 5
Place ramekins, crocks, or ovensafe bowls on a rimmed baking sheet, addĀ Ā½ tsp. sherry, preferably Fino or Manzanilla, to the bottom of each, and ladle soup on top. Top each serving of soup with two garlic-rubbed toasts. DivideĀ 4 oz. (about 1 cup) coarsely grated GruyĆØre cheeseĀ among the servings, covering the toasted bread slices and some of the soup. Carefully transfer baking sheet to oven and broil until cheese is melted and bubbling, 4ā8 minutes. (Alternatively, if using regular soup bowls: Top each garlic-rubbed toast with some cheese and return to broiler to melt, about 2 minutes more. Divide sherry and soup among bowls, sprinkle with remaining cheese, and top each serving with two cheese toasts.)
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My Life: A Memoir 