Hong Kong Style Macaroni Soup

One of my favorite comfort foods. I loved ordering this while hanging out after school during "Happy Hour"  at the local Hong Kong Style Cafe with my childhood besties. Making it at home for the first time. My husband's first time trying this!

Corn Potato Chowder

Now that it is my fourth year in medical school, I have a bit more free time. Like I mentioned in my previous post, I usually look for recipes online. This is one I have bookmarked from a while ago. I love creamy white soups!

Chicken Corn Egg-Drop Soup

It really irks me when people lie with their recipes. I found this recipe through foodgawker and its title was "Authentic Cantonese Corn Soup." The author isn't even Cantonese and no offense but Cantonese people don't use egg or corn in their soups. This is your typical Americanized Chinese dish. More of a modified egg drop soup. Anyway, it was still tasty so here it is.

Broccoli Cheddar Soup

So I made the cream of mushroom soup for my friend a couple weeks ago and we were chatting about how  all the soups are possibly made in a similar way. I made this using my cream of mushroom method.

Miyabi Japanese Mushroom Soup

Lately I have developed a fondness of soups and mushrooms. I had this yummy mushroom broth at this restaurant on a very windy day. It was simply amazing but that is the thing. It was simple so I came home and made it for myself.

Cream of Mushroom Soup

The first time I had Cream of Mushroom Soup was in the college dining commons my sophomore year. Every since that day I would jump with joy whenever I see it on the menu.

Congee with Chicken and Spring Onions

There is this French Vietnamese place that gives out a small bowl of complementary chicken congee when you eat there. It is so good. I want to go back just because of the chicken congee.

Congee with Shrimp and Spring Onions

Congee is best when feeling under the weather or the weather is unpleasant.
Wikipedia definition of congee: Congee is a type of rice porridge popular in many Asian countries. It can be eaten or served with a side dish. Names for congee are as varied as the style of its preparation. Despite its many variations it can be recognised by its thick texture. It can be considered as a porridge or thick soup.