One of the keys to the deep, savory flavor of the of the braise is what’s known as “thin” or “superior” or “premium” soy sauce. It is also occasionally referred to as light soy sauce—but don’t confuse that with low sodium! Thin soy sauce is actually saltier and lighter in color than regular soy sauce. Buy the buns at your local Chinese market: look in the freezer section for folded, not round, buns.
This dish is perfect use of the end-of-summer vegetables that make our food look and taste so clean and healthful!
Enjoy the health—and flavor!—benefits of this umami-rich seaweed and vegetable salad that is on the table in about 15 minutes.
When I was growing up, my mother often made a beet soup that she called Borscht, and it was a traditional Christmas Eve offering. She always made her borscht the same way every time, but now I know there are a number of varieties of borscht, including some that don’t include beets at all. My variation on the traditional Borscht is that I roasted the beets rather than boiling them. The beets are sweeter, and the flavor is more concentrated.
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