I’m not going to lie, I bought this at Whole Foods for the price I paid for the box. The ingredients are pretty good, the noodles were good, the broth was good, but I was disappointed that there was no recipe and that this is not a vegetarian soup. I am hoping that the recipes in the book are as good as the soup, otherwise this is not going to be a hit with the vegetarian crowd.
Actually, it’s not a vegetarian soup. Gua sha is a Chinese soup, and one of the most difficult dishes to make for vegetarians. With all the sauces and garnishes, the soup is one of the easiest soups to make but it’s really hard to make. It takes a lot of time, concentration, and patience. It’s a soup that requires the cook to be a bit of a masochist.
I guess not everyone likes soup like I do, but its a soup that requires a bit of effort to make. It takes a bit of creativity, determination and patience to make. A bit of a masochist.
Gua sha is a soup that requires a bit of creativity, determination and patience to make. A bit of a masochist.
A soup that requires a bit of creativity, determination, and patience to make. A bit of a masochist.Gua sha is one of those soups that is a bit of a work in progress. It does take a bit of time to make. It takes a bit of creativity, determination and patience to make. A bit of a masochist.Gua sha is a soup that requires a bit of creativity, determination, and patience to make.
It’s also one of those soups that is a bit of a work in progress. It does take a bit of time to make. It takes a bit of creativity, determination and patience to make. A bit of a masochist.Gua sha is one of those soups that is a bit of a work in progress. It does take a bit of creativity, determination and patience to make.
I know, it takes a bit of time to make. But it’s worth it. The last time I made gua sha I was a kid, and I was making it for a friend. The soup took months, and it was a lot of effort. It took a lot of creativity, determination, and patience to make. But even so, I ended up loving the soup. The flavors were different than I expected they were.
The last time I made gua sha was when I was in college. No one really liked it, and it was a bit of a pain to make, so I gave up on it. It took a lot of patience, creativity, and effort to make it. A lot of the ingredient I used in the soup I picked up at the grocery store, but I think it had a lot of flavor. I don’t think I enjoyed it so much as the time I spent making it.
While it looks and performs like a soup, the ingredients are all fairly simple. In the past I’ve made gua sha by using dried seafood (shrimp, oysters, crabmeat, lobster, etc.) and vegetables (cabbage, zucchini, celery, etc.) but the ingredients in this soup are a lot more complex. I think it’s because I’m not used to making it.
Its an interesting idea. I’ve always thought that a “dried” soup is a good idea, but Im not sure if the ingredients are all dried and pre-cooked. Its just like mixing a lot of different ingredients together. You end up with something that is really tasty, but you probably won’t eat it all up.
