Andrea Nguyen
Author & Teacher
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"The focus of this volume is specific but very deep."
-- Publisher's Weekly
Asian Tofu
Pre-order at Amazon, Barnes & Noble, iBooks
Into the Vietnamese Kitchen
Available at: Amazon, Barnes & Noble, iBooks
Asian Dumplings
Info on e-book w/ videos!
Available at: Amazon, Barnes & Noble, iBooks
Asian Market Shopper
mobile app is here!
Available at iTunes store
Recent PostsAsian Souper Bowls (my Wall Street Journal article)Meatless Monday Tet MenuAsian Tofu in Martha Stewart Living!Lucky Chinese New Year DumplingsBathtub Gin RecipeEnter the Dragon: Fun Lunar New Year (Tet) Sweets, Cards & DecorAsian Tofu Update: First Review and Ebook NewsPan-Fried Cucumber with Red Perilla (Tia To) RecipePan-Seared Egg Tofu "Scallops" with Sweet Chile Sauce RecipeFarewell 2011, Hello Year of the Dragon!Awards + Praise
James Beard Foundation
Award Finalist
2007 Best Asian Cookbook
IACP Awards Finalist
2010 Best Single Subject Cookbook
2007 Best First Book
2007 Best Int'l Cookbook
National Public Radio
Best 10 Cookbooks of 2009
Cooking Light Magazine
Oct. 2009 "Editors' Dozen" Top Picks
2010 Editors' Favorite Cookbooks
CHOW.com
Winter 2009 Gift Guide
« Meatless Monday Tet Menu |Main
January 22, 2012Asian Souper Bowls (my Wall Street Journal article)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.So on Tet Eve, I wanted to wrap up the Year of the Rabbit with by sharing this post. You may or may not have a big to-do for tomorrow, but maybe you’ll brew up a cozy pot of soup in the Year of the Dragon!
Chuc Mung Nam Moi
Gong Xi Fa Cai
Gong Hay Fat Choi
(Happy New Year in Vietnamese, Mandarin, and Cantonese)
Posted in Asian food news, Recipes: All, Recipes: Chinese, Recipes: One-Dish Meals, Recipes: Soup, Recipes: Thai, Recipes: Tofu | Permalink | | Comments Asian Souper Bowls (my Wall Street Journal article)
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!
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Events
Splendid Table Radio Interview
Sat, 3/3/2012
Check your local NPR station for times. We're talking tofu.
Asian Tofu Book Talk
Tues, 3/6/2012, 7:30pm
A little tofu tasting too!
Bookshop Santa Cruz, CA
Asian Tofu Workshop
Tues, 3/13/2012, 6:30-9pm
Demo class w/ participation
Draeger’s San Mateo, CA
Asian Tofu Book Talk
Sat, 3/24/2012, 3-4pm
Celebrate spring: Think, talk & taste tofu!
Omnivore Books, SF, CA
Int'l Assoc. of Cul. Prof.
Thurs, Mar 29 - Tues, Apr 2
Annual Conference, NYC
Asian Tofu Workshop
Sun, 4/1/2012, 6pm-10pm
Hands-on class
Inst. of Culinary Ed, NY
More in Viet World Kitchen pool. Add yours!RecipesAppetizer and Snack RecipesBanh (Crepes, dumplings, cakes, bread) RecipesBanh Mi Sandwich RecipesBasic Sauces, Stocks and Garnishes RecipesChile Sauce RecipesClaypot (Kho) RecipesDeep-Fried RecipesDessert and Sweets RecipesDipping Sauces RecipesDrink and Beverage RecipesGluten-Free RecipesGrilled RecipesMain Course RecipesMeat RecipesNoodles RecipesOne-Dish Meals RecipesPho RecipesPoultry and Egg RecipesRice RecipesSalad RecipesSeafood RecipesSoup RecipesStir-Fry RecipesStreet Food RecipesVegan RecipesVegetable Sides and Pickles RecipesVegetarian Recipes Vietnamese RecipesNon-Vietnamese RecipesViet World Kitchen | Copyright 2002-2011 by Andrea Nguyen | Privacy Policy document.write(unescape("%3Cscript src='" + (document.location.protocol == "https:" ? "https://sb" : "http://b") + ".scorecardresearch.com/beacon.js'%3E%3C/script%3E"));COMSCORE.beacon({ c1: 2, c2: "6035669", c3: "", c4: "http://www.vietworldkitchen.com/blog/2012/01/asian-souper-bowls.html", c5: "", c6: "", c15: ""});
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Sprouting brown rice takes 24 hours and is definitely worth the wait. It is softer in texture and easier to digest than regular brown rice. Sprouting brown rice also maximizes its nutritional value. It's high in fiber, GAB (a stress-reducing amino acid), lysine, Vitamin E, niacin and many other minerals.
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Nissin the Original Cup Noodles Chicken Flavor Noodle Bowls Twenty-four 2.5 Ounce Cups Delicious Chicken flavored Cup of Noodles Since 1958, the world's leading brand in ramen noodle soups 24 2.5 Ounce Cups Per box.
Classic Chinese Chow Mein contain hints of garlic and scallion blended with toasted sesame oil, sherry wine, and low-sodium soy sauce tossed with fresh cooked ramen noodles. Keep them on hand when you want a great-tasting meal but don't have the time. Try adding a handful of tofu, chicken, or shrimp. Or add fresh vegetables of your choosing. This meal comes to you in a biodegradable tray that decomposes in the soil with no harm to the earth. It's better for the planet and one small way we can care for our environment together.
Annie Chun's Noodle Bowls are instant gourmet food, perfect for lunch or a quick dinner at your fingertips! Keep these bowls in your desk or cupboard, then just heat and serve. When time is short just pull out an Annie Chun's all vegetarian noodle bowl from your desk or cupboard, microwave for one minute and serve. This meal comes to you in a biodegradable bowl that decomposes in the soil with no harm to the earth. It's better for the planet and one small way we can care for our environment together.
New Hot and Sour Soup features premium FreshPak Noodles that are much more satisfying than every day dry noodles. They're the perfect match for my delightful Hot and Sour Soup broth and premium, freeze-dried vegetables. You'll be amazed at how delicious instant soup can be. Annie Chun's Noodle Bowls are instant gourmet food, perfect for lunch or a quick dinner at your fingertips. Keep these bowls in your desk or cupboard, then just heat and serve. This meal comes to you in a biodegradable bowl that decomposes in the soil with no harm to the earth. It's better for the planet and one small way we can care for our environment together.
In Korea, Kimchi is eaten at almost every meal and revered for its health giving qualities. This all vegetarian soup bowl is fast, healthful and great tasting for lunch or dinner. Annie Chun's Noodle Bowls are instant gourmet food, perfect for lunch or a quick dinner at your fingertips. Keep these bowls in your desk or cupboard, then just heat and serve. When time is short just pull out an Annie Chun's noodle bowl from your desk or cupboard, microwave for one minute and serve. This meal comes to you in a biodegradable bowl that decomposes in the soil with no harm to the earth. It's better for the planet and one small way we can care for our environment together.
This new Chicken Noodle Soup features premium FreshPak Noodles that are much more satisfying than every day dry noodles. They're the perfect match for my organic chicken-soup broth and premium, freeze-dried vegetables. You'll be amazed at how delicious instant soup can be. Annie Chun's Noodle Bowls are instant gourmet food, perfect for lunch or a quick dinner at your fingertips. Keep these bowls in your desk or cupboard, then just heat and serve. This meal comes to you in a biodegradable bowl that decomposes in the soil with no harm to the earth. It's better for the planet and one small way we can care for our environment together.
The flavor of Korean’s favorite, enjoyed by the rest of the world! We started with the finest garden-fresh vegetable, blending it with our unique spices bringing you the most distinctive noodle soup you can ever enjoy. Conveniently packaged for your easy enjoyment anytime.
Annie Chun's Noodle Bowls are instant gourmet food, perfect for lunch or a quick dinner at your fingertips! Keep these bowls in your desk or cupboard, then just heat and serve. When time is short just pull out an Annie Chun's all vegetarian noodle bowl from your desk or cupboard, microwave for one minute and serve. This meal comes to you in a biodegradable bowl that decomposes in the soil with no harm to the earth. It's better for the planet and one small way we can care for our environment together.
This versatile rice is well paired with your favorite stir-fry, entree or even soup. Or use with your favorite sauce for a quick snack. To really make your kids smile; add a little butter and soy sauce. Together we bring you this delicious fresh-steamed rice. Keep in your pantry office desk and enjoy restaurant-quality rice anytime, anywhere.