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Just as porridge becomes the best breakfast option when the weather turns colder, soup comes into its own when winter arrives. Office kitchens ring with a chorus of pinging microwaves as people move from summer fare like sandwiches and salads to hearty bowls of warming soup.
However, it can become a little monotonous, especially if you rely on the range in your local supermarket. You may well have a few favourites you go back to time and again, but eventually you get bored, and start getting tempted by riskier picks like Cullen skink. Trust us when we say no-one – not you and certainly not your colleagues – is going to enjoy the day you pick up a can of Cullen skink.
You can avoid that day – or put it off, at least – by making your own soup, starting with this top-notch tom kaa gyoza soup recipe from Itsu, which crams salty, spicy, sour and creamy flavours into one broth. There are some ingredients which you may not have to hand, but don’t be afraid to make a few switches or omissions – we won’t tell anyone. Unless you turn the recipe into a terrible soup, in which case we’ll tell everyone.
Written by Nick Harris-Fry for Coach and legally licensed through the Matcha publisher network. Please direct all licensing questions to firstname.lastname@example.org.