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| Soupy, meaty, veggie-y... umami. Hmm, delishy! |
I don't know what it's called, so please don't ask... I just threw in stuff that I was craving in the pot, and let 'inspiration' do the job.
It was one of those days when a simple molo soup just won't cut it. There had got to be some long strings of something in there that would make sipping the soup extra 'fun', but not 'laborious'. Therefore, I added vermicelli as a last step. Long like a string, but thin and gel-like enough not to bring on 'insurmountable challenge' and ruin the fun in the soup sipping, and yet it could make the 'application of vacuum' more worth it with the extra texture. The sweetness of carrots and the beef broth cancelled out the ampalaya bitterness, therefore, making the soup healthy, without the 'bitter suffering'. And the slight sautéing and slow cooking of the homemade beef siomai in the initial broth squeezed out the wonderful umami magic from the meat, oozing into the soup, and heightened by a breeze of fish sauce and a dash of ground black pepper. The hot-water softened vermicelli, which was added in the end, then soaked up the broth, holding together and concentrating the flavors in it effectively, enabling the flavors in the soup to collectively 'assault' the taste buds in a mouthwatering and irresistible taste - ah, and whatta taste, too! :) .
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