This Month’s Film: YiYi
Cuisine: Taiwanese

This simple soup was fantastic. Of course much of its success is due to the pot of supreme broth that I made to use as the stock. Supreme broth is so simple and so tasty as a base for nearly any Asian dish that calls for stock or broth. It’s nothing more than lots of pork bones boiled for about 4 hours, until it’s reduced by half. To the supreme broth, I added Chinese rice wine, rice vinegar, chili oil, soy sauce, ginger, garlic, scallions, cooked chicken, and dried noodles. All the ingredients go together in one pot, simmer for about 10 minutes and it’s ready to serve. For such a deceptively simple soup, the flavors are many-layered. And for such light ingredients, so satisfying.

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