Magazine article Sunset

Shopping for Soup

Magazine article Sunset

Shopping for Soup

Article excerpt

* After I made a sweep of Seattle's Pike Place Market to create dinner for a company of local friends, one guestTomoko Matsuno-was intrigued by this shop-and-serve concept. She invited me to stroll through her family's market, the magnificently stocked Uwajimaya, and create an extemporaneous meal with my choices. Although the menu followed no specific ethnic pattern, what emerged as Tomo and I cooked was quite Asian from my perspective, very Western from hers. The refreshing and easy soup from that meal has had many a repeat performance.

Clam Soup for Tomoko

Prep and cook time: 35 to 40 minutes

Notes: Regular mushrooms, including their stems, can be used in place of the shiitakes; mustard greens can be used instead of mizuna. Season to taste with soy sauce.

Makes: 4 servings 1/4 pound fresh shiitake mushrooms

4 cups chicken broth

1/2 cup short- or medium-grain white rice

1 onion (8 oz. …

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