SOUPS. Lots and lots of soup. Here’s my routine, broken down.
- A piece of konbu (dried sea kelp, it’s one of the bases for a standard miso soup)
- About 5 or 6 little dried shrimps
- A handful of dried shitake mushrooms
- Thai seafood clear soup base (this I got from a jar for about $2 at an Asian grocery. It has no preservatives or additives, just thai lime leaves, lemongrass, shallots, and garlic)
- Optional tamarind sauce
Soup ingredients, all optional depending on preference:
- Julienned carrots. Small handful.
- Julienned napa cabbage. Same small handful.
- 1 egg
- Frozen shrimps
- Wide Vietnamese rice noodles, precooked if you like your broth to stay clear, as I do.
Bring soup base to a boil. Add soup ingredients. ENJOY.
And there you have it: a pescatarian-friendly (*please note: I am in no way shape or form vegetarian) meal in about thirty minutes. To cut down cooking & prep time even further while maximizing flavors, try soaking all your dried ingredients in advance. I try to keep mine in big tupperware in the fridge- that way everything is ready when I need it.