Spicy vegetarian stew with kimchi (Korean fermented cabbage), tofu, and mushrooms.
Seafood stew originating from San Francisco, flavorful and tasty tomato based soup with clams, mussels, crab, shrimp, squid, fish, and scallops.
Japanese curry rice made with homemade roux and garnish with soft boiled egg and Fukujinzuke.
Simple tofu cooked in a kombu (seaweed) stock, serve with ginger and scallion.
Flavorful manila clam miso soup in dashi kombu stock, garnished with green onion.
Warm and hearty Kale soup with yukon potatoes and onion, garnished with Crème Fraîche and mint.
Mouth watering chicken and cauliflower curry with a hint of coconut milk.
Delicious Filipino oxtail stew with blanched string beans, eggplants and bok choy, enjoy with bagoong.
Enjoy delicious homemade Zenzai (red bean soup) with toasted mochi. It's very simple and homemade is always the best.
Comforting Japanese winter food with fish cakes, egg, octopus, and fish balls in a flavorful dashi. It tastes even better the second day.
Perfect soup for the cold winter, clam chowder with breadbowl. Recipe adapted from Thomas Keller's Ad Hoc at Home cookbook, a must have for any kitchen.
Hot pot with thinly sliced beef or pork dipped in citrus ponzu sauce, enjoy with napa cabbage, shungiku, enoki mushrooms in kombu (seaweed) broth.