SoupsHot and sour soupThis soup is a lesson in balance and timing. Vinegar brings the sour, white pepper brings the heat, and a cornstarch slurry gives it the silky body that holds up every strand of mushroom, tofu and egg. Almost everything happens in the last five minutes, so the whole trick is having it lined up.View recipe · 4 servings
SoupsWonton soupWonton soup is two small skills in one bowl: a filling stirred until springy and juicy, and a fold that seals with no air inside. The broth stays clear because the wontons cook in their own pot of water. Fold a double batch and freeze half; next time, the soup is on the table in about fifteen minutes.View recipe · 4 servings
