““We were full-on Cantonese,” Ms. Tam said, explaining that a light soup with herbs and perhaps a vegetable or two is an integral part of many traditional Chinese meals, acting as a digestive, a palate cleanser and a drink.”

Growing up, we had Chinese soup every night of the week. It’s what was responsible for my being unable to comprehend that a bowl of soup can be a meal in itself: drinking soup always made me hungrier, as I responded in Pavlovian fashion to the indication of the dishes to come.

Since having moved out, I have made soup less and less, mostly because soup takes a good five hours of simmering for the flavors to meld together.

Article here.

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