Kitchen Fusion Soup Recipe
This recipe is about using the ingredients on hand… lets say you don’t want to leave the house… your pantry is full of odds and ends… and its okay that likely this recipe will never be duplicated again, completely unique.
I like to look at this type of cooking as finding an unlikely new love encounter. So rich in flavors that no one ever knew existed before.
Why use a clay cooking pot, in this context of cooking? Clay pots adds style, exotica, encourages creativity, gently cooks the complex fusion of flavors and finally offers a serving ambiance that is earthy and beautiful.
This recipe is based on a passion for collecting exotic ingredients. With a well (or oddly) stocked pantry and following your basic cooking and flavor mixing instincts, its not hard to create some very unique food fusions. Lessons I have learned, relax, play, smell, taste, mix, saute and enjoy. If I hadn’t tasted some of the mind blowing dishes, a very adventurous cook and pantry collecting friend, Rich, had recently created right before my eyes, I don’t think I would have had the gumption to mix so many odd ingredients. Hence, here, I include this recipe to give you a wild guideline, and mostly courage to cook beyond your day to day taste buds and create a dish that is uniquely your own kitchen fusion.
Warning, likely, you will not have these exact recipe ingredients on hand or would I recommend going on a grocery store scavenger hunt to duplicate each component. Use this recipe as a guideline to inspire your own special multi-cultural Kitchen fusion soup.
Okay … ingredients on hand. In order of how they came in too the clay cooking pot.
2 Shallots chopped – now I had to commit… sesame oil… or another oil… I chose…
1.5 T of Sesame Oil
— saute until transparent
1.5 good size links of Spanish Chorizo sliced thin and cut in half – I like the DeSpana brand I had in the freezer.
1 Organic Maitake (Hen in the Woods Mushroom) Japanese Grocery Store chopped
- – Then throw in and lightly saute with the past ingredients
1/2 C Seasoned Menma Bamboo Shoots, rinsed
1/2 C Boiled Royal Fern in Water (specially selected) – chopped into 2 in strips
4 Cups of Water
1 Chicken Broth Cube
2 T of (Tiparos) Fish Sauce
1.5 t of Organic Seasoned Rice Vinegar Dressing
3 T Soy Sauce
1 T of Roland Chinese Curry Paste
2 T of Crushed Chinese peppers with Peanuts – Sorry no name in English
8 Pieces of Blue Colored Picked Eggplant chopped into half inch pieces
1 can of drained corn kernels
3 cloves of garlic chopped
- – Then desperate for an exciting flavor boost… to the rescue and a total surprise…
2 T of Indian Coriander chutney
— Bring to a Boil
add half a package Thai Thin Rice Noodles about 5 oz.
When noodles are ready serve.
approx 30 mins total cooking time.
Serves 3 to 4 people.
Results a soup of mixed ingredients probably impossible to bring together 50 years ago. The idea of having Japanese picked Eggplant with Indian Cilantro chutney and Spanish Chorizo in the same cooking pot is wonderfully odd and surprisingly very tasty.