I'm Heidi – This site celebrates cooking and aims to help you incorporate the power of lots of vegetables and whole foods into your daily meals. The recipes you'll find here are vegetarian often vegan and written with the home cook in mind. This site has been my online "home base" for almost twenty years. It was originally built on the premise that once you own over 100 cookbooks (raise your hand!) it's time to stop buying and start cooking. This site chronicles a cookbook collection one (vegetarian) recipe at a time. But there's more to the story now that we're a few decades into it here's a little background on me and the site…
| Channel | Publish Date | Thumbnail & View Count | Actions |
|---|---|---|---|
 Miwa's Japanese Cooking | 2020-07-11 00:53:22 |  147,733 Views |
3 MISO SOUP RECIPES/ EASY & FAST & NUTRITIOUS/ JAPANESE FOOD/ JAPANESE COOKING/英語
I'm Heidi – This site celebrates cooking and aims to help you incorporate the power of lots of vegetables and whole foods into your daily meals. The recipes you'll find here are vegetarian often vegan and written with the home cook in mind. Learn more about me and the site
Premium Ad-Free membership includes:
One thing I’ve been experimenting with the most over the past year is broth. I think the style of broth I’m interested in is technically vegetable broth. That said this isn’t what one would typically think of as a typical vegetable broth—I rarely start with the holy trinity of onion carrot and celery. Instead I might lean on a favorite chili pepper or a variety of dried mushrooms or in this case lemongrass. It would be more helpful to think of this as a thin flavorful soup where I’m trying to build on a short list of intense flavors. I like broth to be appealing on its own but also as a dynamic base for other preparations. Now I know summer is the time of year when people gather to grill and cook outside but I have to tell you that it’s also the time of year when I enjoy a light clean broth-based soup. So the broth experiments continue. This one in particular was a standout – while a pot of water is boiling add a bunch of ingredients like chopped lemongrass shallots ginger tomatoes and coriander. Let it simmer and season with miso and you have a wonderfully unique component beautiful to serve on its own but also delicious and surprising as a base for noodles poached eggs or rice soup.
