Sunday, November 27, 2016
Thanksgiving Leftovers Noodle Soup
The difficulty is making the stock not taste like drinking gravy, so the raw vegetables really help with that. Crunch and chewy and savory in every bite. The Stock contains star anise, black cardamom, cassia, and odds and ends like cilantro stalks and mushroom stems from the freezer and even a parmesan rind!
Posted by Ken Albala at 11:22 AM 12 comments:
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