This was mostly a seaweed soup with pork ribs for some protein and flavor. Most of the meat was still on the bone which undoubtedly helped flavor the broth. The seaweed was kelp, and it was soft but still a bit chewy. I enjoyed the texture of the kelp and the umami flavor of the broth. It was also nice to knaw some meat off the bone. It wasn't a one note soup, and I'm sure it was extremely healthy.
Location: Cie Sichuan, 45682 Towne Street, Indio, California. Date: March 11, 2023.
0 Comments
Leave a Reply. |
AuthorChef Roland has been a legal resident of seven countries and has travelled in over thirty, documenting food along the way. He currently resides in the desert in Southern California. Categories
All
|