Recipes Uncategorized

“Chicken” Corn Soup

OK, this one is mine. Good enough “chicken” corn soup in maybe 15 minutes.


  • 1 L water
  • 2 bouillon cubes: chicken, fake chicken, or veggie
  • 500 ml frozen corn
  • 1 egg


  • Start to boil the water in a pot.
  • Add the bouillon cubes.
  • Once the bouillon cubes have dissolved add the corn.
  • Blend it all together with an immersion blender until there are only a few bits of recognizable corn left.
  • Cover the pot and wait for the soup to boil.
  • Beat the egg and pour it into the soup while stirring the soup.
  • You can add soya sauce or sesame oil to the pot if you like or just let people add to their own bowls.


This is a reasonable facsimile of what you’d get from a restaurant that takes about as long to make as it does to boil 1L of water on your stove. You’re looking at maybe $1.50 in ingredients. This is Leila’s favourite soup but that might just be because she’s a kid.

Recipes Uncategorized

Soon Dubu Chigae

From Chubbypanda.


  • 1 tbsp vegetable oil
  • 8-12 cloves garlic, diced
  • 1 cup kimchi, finely chopped and excess liquid drained
  • 1/4 cup kochukaru (Korean chili flakes)
  • 2 tbsp soy sauce
  • 1 tbsp sesame oil
  • 6 cups water
  • 2 blocks silken tofu, cut into small cubes or rectangles
  • 1-2 vegetable bouillon cubes (optional)


  1. In a large pot heat the oil at medium-high heat (7 out of 10).
  2. Add garlic and cook until it starts to brown.
  3. Add kimchi and cook until all the liquid is cooked out and the whole thing is pretty dry.
  4. Add kochukaru, soy sauce and sesame oil, cook for 3-5 minutes.
  5. Add water and tofu and bring to a boil.
  6. Taste the soup, if it needs more salt or flavour add one of the bouillon cubes and let it dissolve. Taste again and add second cube if you think it needs it.


I think I found this recipe while I was living in Winnipeg. The recipe as posted uses beef and clams but I don’t eat beef and am not a fan of clams in soup. The recipe as posted also calls for adding salt at step 4 instead of bouillon cubes at step 6. Added salt might work if you’ve got beef and clams to absorb it but if you don’t the soup will be way too salty, which is why I say to add the bouillon at the end after tasting the soup.


Hot & Sour Soup

Whenever Pakistani people go to a Chinese restaurant they order chicken corn soup, and for good reason – the stuff is good. But sometimes you want to try something different, and in 1988 in Agra (city of the Taj Mahal) I decided to give Hot and Sour soup a try (seeing how I would add lemon juice and hot sauce to chicken corn soup anyway, something called “hot and sour” would have tempted me sooner or later). It was alright, but nothing special. I go back to the chicken corn.

Fast forward almost a decade. It’s my first year at university and my parents have helped me move my stuff into residence. As a treat they decide to take me out to dinner and we end up at a Chinese restaurant in town. Perhaps in anticipation of a new phase of my life I decide to try something besides the chicken corn, and the only soup not screaming pork was the hot and sour so I ordered it. This time it was so very, very good. Whenever the opportunity presented itself I would order hot and sour. However, with no Chinese restaurant near campus opportunities were few and far between.

Fast forward a few years. I’m off rez now and have to cook my own food. At some point an idea comes to me: I can make the soup myself. The internet is searched for recipes, many are tried. None are good enough. But combining the knowledge from the various recipes the best one is modified until I’m happy with it (not unlike the various smaller robots combining to make Voltron). But this recipe comes with a price – no longer am I satisfied with the hot and sour at restaurants, only mine will do.

When I went to Japan I had the recipe burned onto a CD along with other important files (resumes, computer account information, and so on) so that it wouldn’t be lost. It’s pretty much memorized, but something could happen causing me to forget (think blunt head trauma) and having it in front of me makes it less likely I’ll forget a key ingredient when grocery shopping.

I figure I’ll share it with the rest of the world.