Often a dish begins with water and salt exploring co-existence on a hot flame.
Not necessarily only for soups, but for a lazy Sunday lunch it made sense. Soon as I added tomatoes, celery and garlic cloves, the soup was on its way. A dash of Japanese style soya sauce, a sprinkle of brewed white vinegar, and the soup was simmering nicely. The final ingredient was wheat bird’s nest noodles.
On the side, a steamer steamed chicken momos. What I really wanted to make were light wontons but maybe some other day.
This meal takes 20 minutes from beginning to service.
