I made my own soup before I even knew how to spell it. At my Montessori kindergarten, there was a proper oven and stove, one that really worked and heated up nicely. I was totally fond of the thing and volunteered to make soup for all of the other kindergartener, on every occasion (yep, breakfast, too).
Some third years later, I still like making (and slurping) soups. When I'm in the mood for something with as many nutrient-rich greens and vegetables as possible, soup does the trick. It's easy to make something hearty that's not too heavy.
Here, I boldly throw wontons into a miso broth, naturally, making a Chinese-Japanese (or such) fusion (of sorts). Okay, so it’s probably the same as comparing Switzerland to Sweden (God knows all Swedes and Swiss have been there). I bear the blame, and am fondly dreaming of a proper food vacation to Asia, where I can soak up all that’s to know about soup-making and spice-blending. —Scarlett