It was one of the best decisions I’ve made this week to attend The Soup Spoon’s second party launch for their second set of Japan Souper Inspiration Soups.
Occasionally, The Soup Spoon would introduced some new soups to be launch in their menu for a limited period of time. It excites the taste buds of the fellow Soupers who love trying out different flavours of soups. We not only get to savour the essence of Japanese soups but also getting an opportunity to visit Japan.
The peeps at The Soup Spoon are nice and generous – I must say. There’s a reason why I like to take part in their Instagram contest because they love taking people to everywhere in the world.
#TAKE ME TO JAPAN
During the event launch, we get to sample the three new flavours of their Japan Souper inspirations soups – barrumundi miso stew, mizutaki x keihan chicken stew and Vegan miso red rice stew with wakame. On top of that, we had some edamame beans and soba salad as appetizers.
Next, we sampled the soups which come in smaller-sized bowls.
Vegan Miso Red Rice Stew with Wakame
This is my favourite out of the three because it had a perfect balance of sweet and savoury. The miso broth was thick and it is very appetizing, almost like those brewed types of chinese soups.
Ingredients: Napa cabbage, sweet potatoes, carrots, soybeans, blackbeans, shitake mushrooms, spinach, lotus roots, red rice, chestnuts, wakame, yam, barley, ginger, miso, beancurd, soy sauce, mirin and sake.
Condiments: Shichimi togarashi, coriander leaves
Mizutaki x Keihan Chicken Stew
All of their three soups are filled with chunks of goodness that would leave you feeling very full after consuming each bowl of soup. This clear broth soup is very flavourful and it has a good portions of chicken meat and vegetables. It makes a well-balanced meal as it contains barley which tasted like rice.
Ingredients: Marinated chicken, white radish, carrots, zucchini, shitake mushroom, black fungus, barley, sake, mirin, lemons, soy sauce, onions, garlic and ginger.
Condiments: Toasted white sesame seeds, chopped spring onion, pickled ginger strips, shredded seaweed and shredded shiso leaf.
Barramundi Miso Stew
I thought of my Dad the moment I tasted this soup because my Dad loves eating fish and there were so many chunks of fish meat in the soup bowl. Like what I said, there are generous with their ingredients.
Ingredients: Kuhibarra barramundi fish, napa cabbage, leeks, carrots, zucchini, shitake mushrooms, potatoes, onions, shiro miso, handmade fish stock, mirin, sake, ginger, garlic and onions.
Condiments: Tofu cubes, shichimi togarashi, shredded seaweed and chopped spring onions.
During the event, they held a food styling Instagram contest and I came in first! Sadly, it wasn’t a trip to Japan but a bottle of 400-year-old miso paste. That’s not too bad – at least, I could make use of it in my cooking.
There’ve also got an ongoing Instagram contest for #TakeMeToJapan. Read more about it here.