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Soup Quotes

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Soup Quotes

“Soup’s here,” Judd finally said after we watched each other for a few minutes. As I sipped the broth, Judd pretended to ignore me. I knew he wasn’t really watching television. His face was too perfectly stoic like he was working hard to make himself seem cold. “Do you want the rest?” I asked. Judd frowned at me. “If I wanted soup, I’d have ordered myself some. I’m not a dog begging for scraps.” Scowling at his ridiculous anger, I shrugged. “I don’t want to waste the rest. Can we put it in the mini fridge and I’ll eat it in the morning?” Judd’s frown eased. “Fuck it. I’ll eat it.” “No, it’s mine,” I said, standing up. “I offered and you got grumpy. Now, you can’t have it.” “I’ll just eat it after you go to sleep.” “I respect your honesty,” I said, setting the bowl into the little fridge next to the expensive treats. “It’s a rare quality in a thief.” Judd grinned.”

HonestySoupThiefJudd And TawnyRare Quality
Book:Damaged and the Knight
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“You've never seen that? Tiny little pieces of pasta in the shape of letters of the alphabet. The letters are mixed together, they float in the broth as if it were a three-dimensional book. When you eat them, you feel like you're gobbling words, sentences, entire conversations, entire chapters of novels. Kids love it. It's like the opposite of speaking: rather than syllables coming out of your mouth, letters go in your mouth and are swallowed.”

BookFoodLettersWordsSoupAlphabetPasta
Book:Vengeance du traducteur
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“In pretty much every country in the world, something hot and brothy cooked in a pot and served in a bowl is viewed as uniquely nourishing. Soup places low demands on the eater. It treats you as a child, who may or may not know how to use a knife and fork. You do not have to chop, or even to chew. Soup is what our mothers gave us when we were ailing. It’s what we return to after a hard day at work, when all we want to do is curl up in a foetal position on the sofa.”

MotherFoodSoupFood Writing
Book:First Bite: How We Learn to Eat
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“Dinner that night is a feast of flavor. To celebrate the successful exorcism, Kagura has cooked several more dishes than the shrine's usual, simple fare- fragrant onigiri, balls of rice soaked in green tea, with umeboshi- salty and pickled plums- as filling. There is eggplant simmered in clear soup, green beans in sesame sause, and burdock in sweet-and-sour dressing. The mood is festive.”

FoodJapanSoupRiceJapanesePlumsFeastGreen TeaEggplantGreen BeansSweet And SourOnigiriUmeboshiBrudockSesame Sauce
Book:The Girl from the Well
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“Mrs Guinea answered my letter and invited me to lunch at her home. That was where I saw my first finger-bowl. The water had a few cherry blossoms floating in it, and I thought it must be some clear sort of Japanese after-dinner soup and ate every bit of it, including the crisp little blossoms. Mrs Guinea never said anything, and it was only much later, when I told a debutant I knew at college about dinner, that I learned what I had done.”

MistakeProgressFoodYouthHumourSoupNaiveJapaneseInexperienceFinger Bowl
Book:the bell jar
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“Stoned Soup by Stewart Stafford Keith Richards talks Brendan Behan, Making soup, wrapped in a blanket, While in a kitchen in County Cork, Mick Jagger listens and laughs loudly. Discussing the previous night’s gig, Mick says the crowd was wonderful, Keith agrees and says so was Charlie, Keith’s lip cigarette jigs to each word. Through choking plumes of smoke, The soup is ready, Mick tries some, His notable lips curl downwards fast, He humours Keith and says it’s great. © Stewart Stafford, 2022. All rights reserved.”

DreamMusicSoupSurrealRolling StonesKeith RichardsMick JaggerThe Rolling StonesBrendan BehanThe Stones
Author:Stewart Stafford
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“Fifteen is an appropriate age to test for seasoning. It is not a complicated ritual, but it is an unusual rite of passage and not for the fastidious. It's a prick of a finger. It's five drops of blood. It's drizzling the blood onto sinigang- a heady soup of tamarind broth, with a savory sourness enhanced by spinach and okra, tomatoes and corms, green peppers for zest. Lola Simeon prefers stewed pork, and so that was chopped into the broth, a perfect medley of lean meat and fat.”

BloodSoupFilipinoSeasonings
Book:Hungry Hearts: 13 Tales of Food & Love
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“You quickly simmer the hamaguri clams in sake, mirin, and soy sauce, then serve them on the rice. At Fusa Sushi, the resulting leftover liquid was boiled down and used as a glaze for the conger eel and hamaguri clam sushi. But because Kazusa-meshi was so popular, there was still plenty of the stuff left over. Rather than waste it, the owner started taking it over to his brother next door--- who put it in his ten-don sauce. The owner of Fusa Sushi kindly told me the recipe." "So that sauce I just ate was flavored with... hamaguri clams?" asked Keiko, gazing steadily at the photo. "That's right. Now, the soup at Tenfusa was hamaguri broth. I made the fish ball the way he told me too, using a mix of hamaguri and white-fleshed fish. That's right--- the first time you visited, I happened to be serving a sake-simmered hamaguri stock for the soup. Of course, in that soup, the fish balls were made from sardines--- which your hometown of Ishinomaki is famous for. That, combined with the clam-flavored broth, explains why you found the flavor so nostalgic. You've quite the discerning palate, clearly!”

SoupSharingRiceSeafoodJapanese FoodClamsSardinesTaste Of Home
Book:The Restaurant of Lost Recipes
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“Womankind is, in fact, the soup of man, And when a man perceives that others wish To dip their dirty fingers into his dish, His temper flares, and bursts into a flame.”

WomenRelationshipsSoupMasculinitySharingObjectifying
Book:L'Ecole Des Femmes / La Critique de L'Ecole Des Femmes / Remerciment Au Roi / L'Impromptu de Versailles / La Princesse D'Elide
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“Here's the soup. Nothing new, but if you're going to have broth in summer, it has to be botan-hamo: lightly boiled hamo eel, named for the way it's cut into the shape of a peony to remove the bones. As for this ayu rice, the only ingredient is in the name. The fish are deboned, so all you need to do is sprinkle some of these chopped mitsuba leaves on top. The pickles on the side are eggplant and myoga ginger. Now, you tuck in, and I'll bring you a cup of hojicha.”

SummerSoupSeafoodFishJapanese CuisineGreen TeaEel
Book:The Restaurant of Lost Recipes
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“Mother Marrow gestures to the soup, and I, who can afford no more enemies, bring it to my lips. It tastes of a memory I cannot quite place, warm afternoons and splashing in pools and kicking plastic toys across the brown grass of summer lawns. Tears spring to my eyes. I want to spill it out in to the dirt. I want to drink it down to the dregs.”

MemoriesSummerMemoryHolly BlackSoupThe Folk Of The AirJude DuarteJudeThe Wicked KingMother Marrow
Book:The Wicked King
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“Your digestive system's just upset after all that heavy food. It's nothing to worry about. I made you some soup that's great for indigestion. Fingers crossed you'll like it.' Saying this, Reiko took out a thermos flask from her tote bag and poured a cupful of the cloudy white liquid into its lid. Rika made out the tingle of ginger on her taste buds, and her throat immediately grew hot. The soup of scallions, daikon and goji berries slipped down smoothly into her stomach. With almost no salt and only the sweetness of its ingredients, its taste was subtle, yet full and rounded nonetheless, and impossible to imagine tiring of. Her stomach made a noise like a small creature mewling, and the two women locked eyes and laughed.”

SoupIndigestionRemedial
Book:Butter
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“Is this a potato? It's so smooth! It doesn't have that muddy, earthy smell to it! It's not fluffy or dry, and it just melts away in my mouth!" "This is 'potato stewed in butter.' It's a dish I learned from Ajihyakusen, an izakaya in Sapporo. For the soup, you use the ichiban-dashi of a katsuobushi. That way you won't waste the scent of the potato. And for ten potatoes, you place half a pound of salted butter into the dashi... ...flavor it with a very slight amount of salt and sugar, and stew it over extremely low heat. In about forty minutes, the potatoes will start to float in the dashi. If you keep boiling the potatoes, they'll sink again and then come floating back up in two and a half hours. All you need to do after that is to boil it for about thirty more minutes, and it's done." "Then you boil it for almost four hours total?" "Right. It takes a whole day to cook this, so even though this dish only costs 600 yen, you have to order at least a day in advance to eat it at the izakaya. The dishes Kurita and I made the other day were all made to your order. They were dishes that avoided the true nature of the potato. But this is a dish that draws out the full taste of the potato in a very straightforward way. By cooking the potato for several hours over low heat, the flavor of the potato seeps out into the dashi, and when that happens, the unique muddy smell of the potato disappears. The potato can be easily broken apart in the soup, and it melts away on your tongue." "That's the biggest difference from the other potato dishes." "You can taste the true flavor of the potato with it.”

SoupFlavorPotatoesStewButterJapanese CookingBoiled
Book:Izakaya: Pub Food
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“The whiff of Ben's parcel hovered under the delicious aroma of fish. Suddenly John felt hungry. The men, he saw, were sipping from a ladle which they passed between them. The tallest of the three slurped and smiled. 'Whether or not Miss Lucretia consumes it, the kitchen has discharged its duty,' he declared cheerfully. He towered a whole head over the others. 'A simple broth is most apt for a young stomach, especially a stomach which chooses privation over nourishment. Lampreys. Crab shells ground fine. Stockfish and...' He sniffed then frowned. 'Simple, Mister Underley?' jibed Vanian in a nasal voice. 'If it is simple, then how is it spiced?' 'Came in a parcel this morning,' Henry Palewick offered. 'Down from Soughton. Master Scovell had it out in a moment. Smelled like flowers to me. Whatever it was.' 'Which flowers?' demanded the fourth man of the quartet, in a foreign accent. He pointed a large-nostrilled nose at Henry. 'Saffron, agrimony and comfrey bound the cool-humored plants; meadowsweet, celandine and wormwood the hot.”

IngredientsSoupSpicesHerbsSeafoodChefsBrothSaucier
Book:John Saturnall's Feast
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“Help yourself to some cheese, and these-" Georgia pointed to a square platter- "are smoked salmon, chive, creme fraiche, and Asian pear rolls, and these-" she pointed to a second platter-"are foie gras toast points with fig glee." "Interesting," said Dorothy. "How... unusual." "What's this?" Hal asked, picking up one of three cordials filled with soup. "That's a black-trumpet-mushroom veloute. It's very rich.”

SoupAppetizersFamily DinnerGeorgia Gray
Book:Georgia's Kitchen
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“We had fish fritters to start, juicy and thick, about the size of your hand. We began by cutting them into tiny chunks, administering peanut sauce with the tips of our knives, but soon we just held them between our paws like burgers and dunked. The room smelled of citrus and salt, filled with the wet smack of our mastication. I looked around the room, delighted to see so many women ferociously eating fish. We followed with bouillabaisse. When first suggested, it generated a ripple of controversy. It is not the sort of dish that we would normally want to endorse: a nonfood, lacking the heft and substance we usually favor. Soup seemed the kind of joyless meal women feel they should serve, rather than doing so out of any sense of appetite or desire. In the end the bouillabaisse was served with the fish on the side (as is tradition) and with a little pouring jug of double cream (which is not).”

SoupSeafoodAppetizersBouillabaisse
Book:Supper Club
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“Irie serves me three ramens, including a bowl made with a rich dashi and head-on shrimp and another studded with spicy ground pork and wilted spinach and lashed with chili oil. Both are exceptionally delicious, sophisticated creations, but it's his interpretation of tonkotsu that leaves me muttering softly to myself. The noodles are firm and chewy, the roast pork is striped with soft deposits of warm fat, and the toppings- white curls of shredded spring onion, chewy strips of bamboo, a perfect square of toasted seaweed- are skillfully applied. Here it is the combination of tare, the culmination of years of careful tinkering, and broth, made from whole pig heads and knots of ginger, that defies the laws of tonkotsu: a soup with the savory, meaty intensity of a broth made from a thousand pigs that's light enough to leave you wanting more. And more. And more.”

PigsSoupFlavorToppingsRamenBaseRamen NoodlesFukuoka
Book:Rice, Noodle, Fish: Deep Travels Through Japan's Food Culture
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“Gia turned on the burner and reached for a saucepan. She lightly crushed two cloves of garlic with the side of a knife, then minced and sautéed them in olive oil and a knob of butter. She whisked in a little flour, toasting it in the oil, added a pinch of salt, then raised the heat and whisked it in a cup of homemade chicken broth from the fridge until the soup began to thicken. She beat two eggs together in a bowl with some grated Parmesan and added them gently to the soup, where they poached into gold and white strands of savory-soft egg and cheese. Gia selected a big earthenware bowl, ladled in her soup, ground in some fresh black pepper, and placed it in front of Angelina with a napkin and a spoon. "Stracciatella. For you." Angelina leaned over the bowl with her eyes closed and let the delicious wisps of steam rise up to her face. She picked up the spoon and sulkily nicked off a piece of egg. Gia returned to her cup of coffee, with an experienced parent's complete indifference as to whether the meal she'd prepared was eaten or not. Angelina stole a glance from her and dipped into the bowl, seduced by the aroma of toast laced with sweet and savory garlic, mingled with the soothing sustenance of good chicken broth. She sipped and felt warm comfort spread into her belly, across the bridge of her nose and the back of her neck.”

TasteCookingIngredientsWarmthSoupComfort FoodItalian CookingAngelina D AngeloMamma GiaStracciatella
Book:Angelina's Bachelors
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“The sakura shrimp fishing season has just started in Yui, so that's the first catch you're eating. If you believe what they say, that means you'll live a long and healthy life." Nagare removed the lid from the bowl, releasing a cloud of steam. Kana leaned over, closed her eyes, and took a deep sniff of the clear broth. "It smells wonderful!" "The only solid ingredient is diced tofu. Plus a garnish of pepper tree leaves." "Just tofu? But this aroma--- it's so complex." "The stock is from quick-grilled sweetfish bones. I had plenty of them left over from all that sushi." "So that's what I'm picking up," replied Kana, sniffing the steam again. "Who'd have thought those tiny little bones could add so much flavor?”

SoupJapanese FoodShrimpFish Bones
Book:The Restaurant of Lost Recipes
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“As Yasu popped open a giant Kirin- the champagne of Japanese beers- Tomiko placed bowls of special buckwheat noodle soup at everyone's place, since the noodles represent long life. They are also said to bring prosperity, because in the past silversmiths and goldsmiths used to pick up the scraps of metal in their workshops with soba noodle dough. A salty seafood vapor wafted up from my soup bowl, holding a wobbly poached egg in a nest of gray noodles. A pink wheat gluten flower and sprig of Japanese chervil lay submerged in the hot dashi broth, along with two round slices of kamaboko, the springy sweet fish paste eaten all over Japan.”

SoupSeafoodNoodles
Book:Untangling My Chopsticks: A Culinary Sojourn in Kyoto
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“I thought you said these were Chinese-style noodles... ...so I was expecting something with pork spareribs on top. The fish dumpling noodles in Hong Kong are good... but I've never seen anything like this in China. What's this on the top?" "Barbecued pork made from Berkshire boar, and jakoten." " 'Jakoten'? " "It's a specialty from the Shikoku prefecture. They're fish cakes made from ground sardines and deep-fried in oil. They're nutritious and taste good too." "Sardines, is it?" "Ah, this barbecued pork is completely different from Chinese-style barbecued pork!" "And this soup?" "I made the stock with pork bones and flying fish yakiboshi... ... and boosted the flavor with some miso and soy sauce. I don't use any MSG in it." "Hmm... the combination of pork bones and yakiboshi isn't something that a Chinese chef would have thought of." "I've never tasted a soup like this before!" "The noodles have no kansui in them. After kneading the dough with eggs... ... I let it rest for a whole week." "Mmm... they're firm and flavorful!" "I haven't seen noodles like this in China either!" "The aged noodles taste so good!”

SoupFishPorkNoodlesRamenJapanese CookingSardines
Book:Ramen and Gyoza
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“Minutes later she returns from the open kitchen at the end of the restaurant with two brown plates of steamed jjin mandu on a paper napkin, the fat pockets of dough stuffed to bursting with shrimp and chives, and a plate of untidy crisp pork dumplings that I would be happy to live on for the rest of my life. There is a tiny plastic dish of soy and another of orange kimchi and a deep black bowl of soup with shredded omelette and spring onions floating to the surface. I pour the sticky soy into a little white dipping dish and add a few drops of the dark vinegar. My dumplings, doughy, spicy, scorching-hot and as comforting as an old teddy bear, are gone in a heartbeat.”

SoupSouth KoreaCondimentsDumplingsSoy Sauce
Book:A Thousand Feasts: Small Moments of Joy… A Memoir of Sorts
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“Oden is many things: a stew of fishcakes and radish, boiled eggs and root vegetables or bits of meat that need a long, slow cooking. Winter food that is both cheap and nourishing, though little more. But to me, right now, it is the most comforting thing that has ever passed my lips.”

SoupStewComfort FoodJapanese CuisineOden
Book:A Thousand Feasts: Small Moments of Joy… A Memoir of Sorts
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“Slowly, I turned around, to where the soup was now boiling, and ladled it into a bowl. He watched every step I took to the table, the steaming bowl in my hands. I stopped before him, staring down. And I said, 'You love me?' Rhys nodded. And I wondered if love was too weak a word for what he felt, what he'd done for me. For what I felt for him. I set the bowl down before him. 'Then eat.”

LoveSarah J MaasStaringFeyreFeyre ArcheronMatesRhysandSoupRhysA Court Of Mist And Fury
Book:A Court of Mist and Fury
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“Cream of mushroom. Come and taste." When Gemma came to stand beside her, Viv dipped some soup into a tasting spoon and handed it to her. "We've a local farmer growing mushrooms for the markets, so I buy whatever he has on hand. This has brown mushrooms, shiitake, and some dried porcini, for depth of flavor." Gemma took a little sip from the spoon. "Oh, I see what you mean," she said in surprise. "It's delicious, but it's somehow more- mushroomy." "It's not balanced yet. It needs more salt." Viv added a generous palmful from a dish by the hob and stirred the pot thoroughly. Grabbing two more spoons, she tasted it herself, then handed a spoonful to Gemma. "Now try." Obediently, Gemma tasted. This time the flavors seemed to pop on her tongue. "Oh, my goodness. It's not salty- it just tastes... I don't know... brighter?" "That's what salt does. It's a flavor enhancer. You have a good palate.”

CookingSaltSoupMushroomsTaste Test
Book:A Bitter Feast
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“So that's the Wanmono Soup made by Satoshi Isshiki... ... the so-called Master of Aggressive Japanese Cuisine." "Look how beautifully it's plated! Even the ingredient colors are coordinated!" "A true work of art!" "Just looking at it sucks me in." "But the taste... how does it taste?! Is it as delicious as it is gorgeous?!" "Just one sip of the broth was enough to send a shock wave surging through my body. Delicately constructing a wanmono soup out of just hare and konbu is difficult enough. But to incorporate clam stock as well?! And so seamlessly too!" "Clams?!" "Wait, the soup broth is hare... and also clam?! How does that even work?!" "There are four major components of a proper wanmono soup. Suiji --- the broth that forms the backbone of the dish Sukuchi --- the ingredients that accent the dish's aroma Wandane --- the main ingredient of the soup Wanzuma --- the side ingredients that complement the wandane Blending the hare and clam stocks in a seven-to-three ratio infused the suiji broth with the mellow, salty body of the clams... ... putting a new, delicious spin on the traditional wanmono soup broth! And the fresh, tangy aroma of yuzu fruit in the suikuchi accent neatly underscores that flavor, making it stand out all the more! With this, he's done nothing short of innovatively reinventing a traditional Japanese soup stock!”

SoupComponentsJapaneseClamsHareBowlSatoshiSoup Bowl
Book:食戟のソーマ 29 [Shokugeki no Souma 29]
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“Picking up my spoon, I dip it into the broth, making sure to get pieces of the small, fatty meat. I close my eyes and eat my spoonful, marveling at the rich, savory flavors. It's like beef broth, only heartier, and the meat has this really interesting texture. Before I know it, I've devoured half the bowl. "You like Soup Number Five?" I look up to see Lola Simeona, the old woman from earlier, standing by my table, watching me. "Oh, yes," I say, patting my mouth with a napkin. "It's delicious! What is this meat? It's like nothing I've ever tasted. And I feel more... energetic already, sort of like I can take on anything." Like Prem. She smiles knowingly. "Yes, yes, Soup Number Five is magical." After a pause, during which her smile morphs into what I can only be described as a mischievous grin, she says, "The meat is bull testes." I stare at her for a long moment as her words filter into my brain. I set my spoon down carefully and take a sip of water. "Bull... testes?" I ask in the most neutral way I can. "Yes! It's an aphrodisiac!" She pats my shoulder and walks off to another table. I think I can hear her cackling. I look down into my bowl. I just ate a bunch of chopped-up bull balls. For a moment I wonder, in a very detached way (is this what being in medical shock feels like?), if I'm going to throw up. But then the moment passes, and I realize they're really delicious. And Soup No. 5 works. I can feel the potent mixture wending its way through my system, infusing my blood with confidence and desire. I eat another big spoonful.”

SoupEnergeticFilipinoAphrodisiacTesticlesBullNumber Five
Book:Hungry Hearts: 13 Tales of Food & Love
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“It was Lola Simeona who served their bestseller: Soup No. 5 was a horrifying concoction of bull testes and spices, yet still was the best broth this side of the city, a popular meal for the adventurous and for those who prize umami above all. Occasionally a new customer would stagger out, pale and green all at once, because Lola Simeona was never shy about telling them exactly what they were eating, and in great detail. If it tasted good, she liked to say, then why would knowing this change anything? Lola sold Soup No. 5 regular at nearly all hours, closing at two a.m., only to begin again at nine the next day. Soup No. 5 regular was a picker-upper, a mood brightener. Soup No. 5 regular put people in cheerful temperaments, ready to face the day with optimism- a surprising side effect, given the cantankerous nature of the chef.”

SoupTesticlesRegularUmamiAdventurous SpiritBullNumber FiveEnthusiasm Motivation
Book:Hungry Hearts: 13 Tales of Food & Love
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“Kinoshita brought over several trays, placing one in front of each of them. Each had soup, a main dish, and--- orange-colored rice? "What is this?" "It's carrot rice! With unlimited second helpings!" Sure enough, the rice was packed full of so many carrots, that's all you could see. Otoha started with the soup, which was a potage with roughly mashed potatoes. Not very showy, yet the wonderful flavor spread throughout her. She let out a deep sigh. Not the type of sigh she'd let out in front of Mr. Tamura, but one of deep satisfaction nonetheless. She next turned to the carrot rice. "Wow... this is delicious," she said as she took a big bite. The sweetness of carrots, the aroma of soy sauce--- what a gentle, delicious flavor the rice had.”

SoupRiceCarrotsSavory
Book:Dinner at the Night Library
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“Today's rice is mixed with hamo eel," said Nagare, returning with a Shigaraki-ware clay pot and a small, lidded bowl. "Interesting. I've had hamo as sushi plenty of times, but never with regular rice." "Well, it's certainly not as fancy as sushi," replied Nagare, setting the pot down on a woven straw mat. "Anyone could whip it up at home." "And what's the soup?" asked Nobuo, removing the lid from the small bowl. "I chopped up the skin from the hamo and made it into dumplings. Add a bit of this yuzu peel too, if you like." Nagare appeared to have deliberately used one of Nobuo's creations to serve the soup. A tempting fragrance was rising from the jet-black lacquered bowl. "Regular green tea all right for you?" asked Koishi, showing him a Kyo-ware teapot. "Oh, yes. In fact, at home I like to have a cup of bo-cha." "Bo-cha?" repeated Koishi, pausing with her teapot at the ready. "A specialty of Kaga, back in Ishikawa. It's a sort of roasted green tea--- like hojicha, basically, but made using the stems rather than the leaves. It's all about the fragrance." "Nothing like it after a good meal, is there?" Koishi poured the green tea into a tall, narrow cup, releasing a smoky aroma. "This is just a small portion for now," said Nagare, placing a bowl of rice in front of Nobuo. "But there's plenty in the pot, so just tell me if you'd like more." Nobuo's eyes widened. "This is the... hamo rice?" "Almost looks like plain white rice, doesn't it? I broke up the flesh from some grilled hamo and mixed it into the freshly cooked rice, and shredded perilla for seasoning. Really ties the flavors together. And if you're wanting to pour that tea over your rice and eat it chazuke-style, I'd recommend adding some of these toppings: wasabi, nori seaweed, and crumbled rice crackers." Nagare set the wooden spatula he'd used to serve the rice on the lid of the clay pot. "I didn't realize the hamo flesh would be this white without the skin," said Nobuo, reaching for his chopsticks. "It's practically gleaming!" Just as Nagare had said, it looked like little more than regular white rice. But as he raised a clump of it toward his mouth, the potent smell of hamo reached his nose first. The rice was clearly packed with the eel's flesh. Meanwhile, its skin had been used to make dumplings for the soup. This determination not to let any ingredient go to waste seemed typical of Nagare's style.”

SoupJapanese CuisineGreen TeaDumplingsEelWaste NotWhite Rice
Book:The Menu of Happiness
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“In ten minutes I am at the massive Whole Foods on Kingsbury. I go to the salad bar. I fill containers with carrots, celery, sliced onions, shredded cabbage, chopped tomatoes. Garbanzo beans and corn. Shredded chicken, peas, chopped cauliflower, and broccoli. Baby spinach leaves. Cooked barley. I check out, with my three salad bar containers, and head back toward home. I stop at La Boulangerie and pick up a baguette. I get home and don't even take my coat off. I get out one of my big stock pots, and dump all three containers into the pot. From the pantry, a jar of Rao's marinara. From the freezer, a container of homemade chicken stock. I don't even bother to thaw it, I just plop it like an iceberg into the pot. Salt, pepper, and pepper flakes for heat. I crank the heat to medium, give it a stir and leave it.”

CookingIngredientsVegetablesSoupGrocery ShoppingJenna StewartSalad Bar
Book:Out to Lunch
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