Tuesday, November 15, 2011

Chinese Soup for noodles

My latest interest is back to making soups. But it's more about east meets west in developing flavors. I got some pork bones and roasted them in the oven. Instead of just soaking the dried scallops and mushrooms, I squeezed all the water out and fried it before putting in the soup. Interesting - the soup does taste more intense than making it traditionally.

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