Chinese Goose Leg Noodle Soup
This Chinese goose leg noodle soup will change the way you look at wild goose legs forever! Rich, tender, delicious, and easy to make!
Use homemade or store-bought chicken stock for the base, or even better.
Chinese mustard greens can be found chopped in packets, or vacuum-sealed whole in brine in any Chinese grocery. Ditto for Sichuan peppercorn, star anise, Shaoxing wine, and oyster sauce.
Taiwanese Beef Noodle Soup
Taiwanese Beef Noodle Soup is a perfect orchestration of tender beef, a rich and slightly spicy broth, fresh noodles, a little bok choy, and that absolutely necessary fistful of Chinese pickled mustard greens and fresh scallions and cilantro.
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Saag Shorba (Indian Soup)
This is definitely my favorite soup of all time! It has a heartiness to it that fills you up, and an amazing flavor. I stock my freezer with leftovers of this to defrost and warm up on days when I want something wonderful, but don’t want to cook. The amazing thing about this soup and many Indian dishes in general, is that they taste better the next day or keep the flavor even after 6 months in the freezer.