I’ve just bought a lot of Japanese snacks. As I rearranged them in my pantry, I realized that if an apocalypse suddenly occurred, I would have enough of
snacks food for two months or so. Just to clarify, I do not eat snack frequently, but if I have to, I really do not mind at all. Have you ever stuck in between endless Japanese snack aisles for hours because of their colorful, cute, fun packages? I have, in fact many times. To be honest, I even volunteered myself to be trapped with them.
Of all Asian snacks, I find Japanese snacks are the most exciting, flavorful and cheerful. One time, I was in such a bad mood, and after I spent few minutes to look at these bright, fascinating, animated snacks’ bags, my mind came back to life. There are something that are magical about these snacks. They have all kinds of flavors that you could never imagine. From normal ones like matcha, chocolate, milk, strawberry crackers to weird ones like charcoal peanuts, wine chips and weirder ones such as squid ink and foie cookies. Few of them are so mysterious to eat but I still end up buying because how can I say no to those super cute and colorful animated characters?
Speaking of colorful, today recipe is all about bright colors: yellow, red, and green. In fact, this soup is so dazzling that I advise you should wear sunglasses while eating them. Moreover, the soup is super easy to make that you may find it’s weird to see such short cooking steps. It’s probably the shortest recipe you find in my blog.
You will find the soup so refresh and keep asking for more, trust me. Also, it’s a good remedy for a hung-over stomach, at least for me. A day after I made this soup (which is today), I had a spontaneous dinner night out with my good crazy and funny friends. We had few beers and a sake bomb, though I did not hang over, I want something to reinforce my stomach for the next morning. Thankfully, I still have a small bowl of left over mango soup, I jugged it down under two minutes.
I hope these pictures did not do any damage to your eyes. Also, I really hope they are attracted enough to make you want to cook this soup right away. Fingers crossed.
Last but not least, happy Friday all. Weekend is here, finally!
- 3 ripe mangoes thinly sliced
- 5 oz beef thinly sliced
- 2 medium tomato quartered
- 2 oz fresh dill chopped
- Vietnamese coriander for garnish
- S&P to taste
- Season beef with 1 tsp of salt, dash of black pepper. In a small pan, saute beef quickly for 2 minutes on medium high heat.
- In a medium pot, bring 3 quart of water to boil. Add sliced tomatoes, cook for 5 minutes or until tomatoes have became soft.
- Add mango and cook for another 5 minutes. After that, add cooked beef and dill in hot boiling pot, cook for 1 minute. Adjust seasoning with salt and sugar.
- Turn off the heat after 1 minute. Garnish with Vietnamese coriander. Serve when soup is hot.