Duck is one of my favorite ingredients, and Kamo Nanban Soba became one of the most repeated summer soups in my kitchen. This dish can be made with duck tsukune (meatballs) and/or seared and thinly sliced duck breast. Duck meatballs should be pre-cooked, and they are the best when grilled. I prefer duck breast in this dish. One breast is enough for two portions. It takes time to render fat from its skin, so it makes sense to start doing it while making buckwheat noodles. The rest is simple — baste the breasts with hot rendered duck fat until 80% cooked, let rest and cool, keep refrigerated until ready to serve the soup. Thinly sliced and arranged on top of the soba in a bowl, the duck is cooked to complete doneness with steaming hot stock poured right over it.
Creamy chicken stock for ramen is now my number two favorite after tonkotsu. Torikotsu uses the same technique but requires less time and efforts to make it than tonkotsu — it is much easier to gelatinise chicken cartilage and connective tissues and extract flavors from less dense chicken bones. Most of the myoglobin is neutralized during the fist step of soaking chicken in cold water. To make it efficient, chop chicken wings and legs to smaller, 1-2″ pieces to expose bones marrow. As a result, there is significantly less scum to skim during the second step. Just like for tonkotsu, it is essential to remove the foam that appears, but keep the chicken fat and emulsify it into the creamy stock later, during the rapid boiling. Pressure cookers are very helpful and streamline the last stage of making chicken paitan even more if you are working on just a few portions. For the recipe below, use a 10-quart stock pot.
Toppings are my favorite part of this soup. I think they are what makes this traditional Mexican soup exceptional from the taste and texture point of view as well as its serving and eating experience. I like how some recipe authors refer to pozole as a “soup-salad,” because so many raw ingredients are added to a hot bowl of soup right before eating it.
Tortilla soup is one of the most popular Mexican soups. Google it, and you can easily get tons of “classic” recipes and even more variations. The base is always the same — dry red chili peppers, tomatoes, onions, garlic, tortilla chips, cilantro, and lime. In some recipes tortilla chips are used to thicken the soup, in other, they are the topping. In central Mexico, this soup flavor is defined by pungent and tangy thin fleshed pasilla, in Michoacan region it’s a fruity and mild ancho, in Puebla a smokey chipotle takes the place. There are also a variety of additional toppings from cooked meat and poultry to avocado, cheese, and cream. Every local chef or home cook features the best regional ingredients in this soup. I often joke comparing tortilla soup in Mexican cuisine to borsch in Ukrainian.
It’s raining, it’s gloomy and dark, perfect weather to eat a bowl of steamy hot Pho Bo — to warm your soul, to wake up your tastebuds! Last year, I made my the first and the best Pho at home, because it was 100% to my taste. I also managed to adjust the recipe logistics to a busy lifestyle. In other words, no need to stay hours in the kitchen to enjoy a bowl of good Pho Bo at home.
There are many good Pho recipes available online. My version is based on Andrea Nguyen’s Beef Pho Noodle Soup Recipe (Pho Bo), where you can find a lot of detailed information about Pho.
For years, every season I’ve been looking for a pumpkin which taste would come close to those my parents were growing in Ukraine in nineties. There were so many varieties of pumpkins and winter squashes to try, yet I couldn’t find a single one exciting — too bland, colorless, and fibrous for my taste, especially after cooking. I was ready to give up after my latest disappointment with Sugar Pie pumpkin, when decided to give a try to a larger Cinderella pumpkin I avoided earlier because of the size. Well, so far this variety is the closest to Ukrainian pumpkins I remember. The taste is still not as bright and fruity-sweet as I’d like it to be, but the color and texture are exceptional! Sunny orange and silky juicy, it’s a pleasure to eat it just roasted or cook with its puree. To really enjoy this soup recipe, use your favorite, the best tasting pumpkins and always start from scratch.
The best vegan okroshka is made with salted mushrooms (L.deliciosus/Ryzhik and L.resimus/Gruzd’), fermented apples, and malossol cucumbers with ice cold kvass, green onions, and fresh dill. In hot climate of Central Texas, we have to be careful when playing with long-term fermentation at home. I was wondering how pickled ingredients would work here…
The beginning is always the same — sauté some diced onions and grated carrots in melted butter and cream for color. Because beta-carotene in a carrot is fat soluble, this step is important for the final color of the soup and for making the best use of the nutrient. The rest in this recipe is variable — adjust it to your taste and diet!