Shoyu Chintan Ramen
Chef John Garcia CHO ICHI RAMEN INGREDIENTS Chicken Stock 1 large whole chicken, 5-6 lbs water - enough to fully submerge whole chicken 1 large carrot, cut into 3 2…
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Zuppa Toscana
Wouter Gorter Sana Souphouse Health intentions do not go ignored in this decadent creamy broth. Ingredients 4 Tbsp vegetable salt 1 tsp all spice 1 tsp black pepper 1 Tbsp…
Pumpkin Apple Spice
Wouter Gorter Sana Souphouse This sweet and savoury soup is rich and smooth blended with coconut cream. Ingredients 1 medium cinderella pumpkin 2 Tbsp olive oil 2 large yellow onions,…
Chilled Peached & Roasted Carrot Soup
Chef Steven Strecker Era Bistro This refreshing summer soup is served in the French style, with dressed arugula. Swap cream for pistachio milk to make the soup vegan. Ingredients 2…
Chickpea Soup
Chef Norm Pastorin The Cornerstone Flavourful garnishes add punch to this cozy soup Ingredients Chickpea Soup 1 Tbsp extra virgin olive oil 1/4 cup onion, minced 2 Tbsp celery, minced…
Butternut Squash & Shrimp Bisque
Chef Quentin Harty RBC Convention Centre Using shrimp stock puts a flavourful twist on this fall classic. Ingredients 1/2 cup salted butter, clarified 1 medium sized onion, finely diced 1 clove…
Fish Mousse Soup
Chefs Hu Guoguang and Pan Yewen North Garden Restaurant Small touches like shreds of fresh watercress and the addition of dried tangerine peel make this soup light and verdant. Ingredients…
Seafood Udon Rice Noodle Soup
Chef Diana Leung Mama's Noodle House Plump shrimp is succulent and juicy. Ingredients Mama's Noodle House Chicken Broth 1 whole chicken or 4 lbs. chicken bones 5 litres water 5…
Laotian Chicken Noodle Soup
Chef Jimmie Sayavong Boun's Restaurant Thick rice noodles are chewy and slurpable. Ingredients Boun's Chicken Broth 1 whole chicken 12 litres water 6 Tbsp msg dash of salt to taste…