I used Satsuma-Imo in Minestrone soup with 9 garden vegetables. It emphasizes sweetness of vegetables. Autumn Minestrone $8.
Kale and 7 beans soup. The sweetness of beans soften the strong green Kale. I used spices such as Cumin, Coriander and fennel. It is very mild but very nutritious. $8
It is essential to have a good chicken stock for good soup. Broil chicken bones first and cook slowly with onions, carrots and celery. You can comfortably use outer skins where a lot of flavors and all when the vegetables are organic. I will show you other types of stocks from time to time.
Soup stock for Ramen is made special. Broiled chicken bones, onions, carrots, Green Onions, ginger, garlic and dried fish(Niboshi) and…… Rich Umami from chicken is backed up with dried fish stock which is ballanced with sweetness of vegetables and a little kick from flavoring vegetables. This is a must try for a big Ramen fan like you.
100% grass fed beef with lots of vegetables makes a good beef stew. It is perfect for a chilly evening. $16
Good Sausages with no additives make good soup. With tomatoes and vegetables adds sweetness and goes well with sweet basil. Sausage and Vegetable Soup. $8
Carrots get sweeter in winter, especially organic carrots have a stronger flavor and it is really tasty. Wash them well and use as whole.
The sweetness of Carrots, spiciness of Ginger and a touch of herbs bring full flavor. It satisfies your craving for something warm in the cold weather. Carrot Ginger Soup. $7
Celeriac has an interesting texture something between a potato and a turnip with a flavor of celery. I roasted lightly to bring its sweetness and made to soup with onions, mushrooms and boiled egg. $8
You can enjoy different textures of Napa Cabbage depends on how you cook it. A long and slow cooking enhance the sweetness and melting texture. It makes great soup with Gyoza dumplings and vegetables with a touch of ginger. $10