Inspired by various Asian ingredients and flavors, I developed a soup that is both light and hearty at the same time. The broth created by the dried mushrooms, garlic, and ginger (with nothing else but filtered water and seasoning as a base), is later enriched with a plethora of vegetables. And while the filling for the wontons that are added at the end is certainly not traditional, I feel the spirit of Asian cuisine is maintained. The whole idea these days is to be creative and have fun in the kitchen!

Asian-inspired soup of dried mushroom-garlic-ginger broth finished with water chestnuts, fresh shitake mushrooms, carrot shavings, bok choy, snow peas, and scallions, seasoned with soy sauce, sesame oil, and rice vinegar, with floating wontons stuffed with mashed white beans, shredded savoy cabbage, and hot red pepper flakes
Fried bread Chez Edouard

Rice and coconut pudding with Mandarin orange wedges

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