Broth & Soup 5 results
  • Clam Chowder from New England

    A clam chowder is nothing more or less than a soup made with clams and broth. In New England the broth contains cream and is rather white; in Rhode Island the broth is semi-transparent and in Manhattan the broth is red as it contains tomatoes.  ...
  • Dashi, broth from Japan

    Dashi, broth from Japan is a staple in the Japanese kitchen. The most simple, vegetarian version of dashi is kombu, sun dried seaweed or kelp, steeped in water. For a  richer version use also katsuobushi (based on skipjack tuna or bonito). The fish ...
  • Spinach soup with garlic croutons

    Spinach is a colder climate vegetable, rich in vitamins and minerals such as iron, potassium and calcium.  The freshness But also in warmer areas with a slightly colder winter, spinach can thrive in early spring. In Nanjing in China, I had large ...
  • Shrimp bisque

    The crustaceans’ shells provide a large richness to this broth because they contain hearty tasting amino acids. A pound of raw shrimp contains roughly 50% meat and 50%  head, tails and shells.  But we use the latter part for making the broth. ...
  • Tom Kah Gai (meat and vegi version)

    This is a wonderfully freshly spiced soup. It is traditionally made with chicken breast, but can also be eaten vegetarian style. Then substitute the chicken with tofu. Look for fresh ingredients in a Thai or Asian market or such section in your ...