Japanese egg drop soup
Egg drop soup is associated with Chinese cuisine but, yes, it is also very popular in Japan. What sets Japanese egg drop soup apart from its obvious Chinese ancestor? The broth is made with dashi.
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Sweet peas soup
Dried split peas are often used for making pea soup. But dried peas lack the natural sweetness of fresh peas which gives pea soup a more nuanced flavor. In this recipe, frozen fresh peas are used. After simmering them in chicken broth, the peas are pureed with an immersion blender. No cream is added.
Leek and potato soup
A soup so delicious it’s hard to believe how few the ingredients are and how easy the cooking procedure is. Cream is omitted in this recipe to highlight the natural flavors of the leeks and potatoes.
Yangzhou (yang chow) fried rice
Leftover rice is magically transformed into a delicious and colorful dish by adding meat, seafood, vegetables, eggs and seasonings. It's a staple in Cantonese restaurants all over the world.
Salmon ceviche
Thinly sliced salmon fillet is macerated in lime juice and salt, then tossed with dill, cilantro, red onion, chilies and fresh sweet mango. Tart with touches of sweetness, this salmon ceviche can be served as an appetizer or an accompaniment to cocktail drinks.