Last week was kind of a neat media week. Along with the Asian tofu story coming out in Martha Stewart Living magazine, the Wall Street Journal ran a piece I wrote on Asian soups. Why is the Wall Street Journal doing food? It’s been doing it for years. In fact, the Journal regularly published great food stories. Some are reportorial and business-y while others are practical with recipes.
I was assigned to write about wintry Asian soups so I came up with a concept built on a master chicken stock recipe and four (4) soup recipes based on that stock. The pan-Asian collection of soups included Chinese hot-and-sour soup; Thai tofu, pork, and seaweed soup; Vietnamese chicken and cellophane noodle soup; and Japanese gyoza dumplings in smoky chicken soup. The Chinese and Thai recipes are from the upcoming Asian Tofu cookbook so if you’re inclined, give them a try!
If you subscribe to the Journal, “Asian Souper Bowls” ran as the cover story in the Journal’s weekend “Off Duty” section and jumps to the second page. If you don’t subscribe, you may be able to read the article online. (WSJ has a tiered subscription so there may not be a way for you to access the story. If you can’t see Crystal’s workaround below. She shared a link through GoogleNews!)
As a teaser to the story, the Journal also had me do a Skype video interview on Friday’s “Lunch Break” live news show.
Chuc Mung Nam Moi
Gong Xi Fa Cai
Gong Hay Fat Choi
(Happy New Year in Vietnamese, Mandarin, and Cantonese)