A trio of soups

Roasted carrot soup:
Oven roast some carrots with onion and garlic, then add stock and a little bit of cinnamon, s&p. Reheat and puree. Top with fetta cheese.

Sweet corn and egg drop soup:
Start with chicken stock, add some soy sauce, a dash of fish stock and a little bit of sesame oil. Add some creamed sweet corn, then slowly drizzle beaten egg into the soup. Add some vegetarian won tons (from Min at Prahran Market) that have been previously steamed.


Salmon poached in miso soup with udon noodles:
Prepare some miso soup (I like to always add edtra miso), and poach the salmon in the soup for about 7 minutes. Add the udon noodles about 3-4 minutes before the end.