Simple because the base usually is a light broth, and the meats and vegetables usually are cut into small or thin pieces that cook quickly. Intense because of ingredients such as kim chee, ginger, coconut milk and lemon grass. The five Asian recipes presented here are a meager sampling of the myriad of soups the Orient has to offer. Most of the ingredients listed in the recipes can be found in the produce and ethnic food sections of Mid-Columbia supermarkets or Asian grocery stores. Miso is a paste made of soybeans and fermented grain, and it is used extensively in Japanese cooking.
Many Japanese families begin their day with a bowl of miso soup.
The important thing to remember when cooking with miso is not to boil it. Extremely high heat will cause the miso to curdle, which doesn't affect the flavor, but curdled miso doesn't make the dish as pleasing to the eye. Miso will last indefinitely in the refrigerator, which is good because it is an acquired taste and may take awhile to use it up. Tom Kha Gai Soup from Thailand is a rich and hearty soup featuring the wonderful flavors of coconut milk, lemon grass and ginger. And don't forget, sprinkle a little red chili on top of each bowl to give it the wonderful zip we've all come to love in many Thai dishes.