What I eat, 50% of the time

SOUPS. Lots and lots of soup.  Here’s my routine, broken down.

Soup base:

  • 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.


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