Monday, January 20, 2014

A stick-to-your-ribs soup.

The first time I made this soup I peered at the finished product and said, "Ugh.  Doesn't look too great."  Then I actually ate it and changed my tune. It's incredibly flavorful, packed with umani flavors.  Some of the ingredients are not ingredients I have on hand on a regular basis, like the seaweed, but I've made this several times and it's just what the doctor ordered on a freezing cold morning.  

To make it yourself, follow the link to Eating Well's Tofu and Vegetable Stew.


  1. Woo hoo! I just got this recipe in the mail yesterday for my 39 days of awesome, ummm...I mean recipes!!!!

  2. Wow. And I thought my potato soup recipe produced a thick product! This is only the second time I've heard "umami" referenced. The first time was at trivia. I still don't understand what it is. Guess I'll have to use my Googling fingers.

  3. It's the fifth flavor. In it's synthetic form its MSG. But it happens naturally too. And the discussion of umani, made me think of the friends episode with unagi.