This soup is warming, suited for fall and winter. The color is bright orange-y red, w/brown topping. The texture is smooth, creamy, velvety with bits of tomatoes and squash.
This breakfast, I have to say, was one of the best, ever. The sourness from the kim chi with the eggs and sharp cheese wrapped in a warmed tortilla was a great combination to start the day.
Green beans have a hard time absorbing flavors b/c of its tight-waxy skin, so, the trick to picking up a flavor is to blanch them or soak them in a salt bath in order to get the tight cellulose walls to open up. This will allow flavors to be absorbed.
Here’s a quick and easy way to make a fish dish, sustainable fish, that is.