The Chef: Elizabeth
The Menu: A vegan tom yum soup with tofu, seaweed, and rice cakes. The secret ingredients in this super-simple soup? Veggie chicken stock and tom yum paste.
The Goods: This might not be the prettiest soup on the planet, but I tell you what: it's freaking delicious. I love the chewy little rice cakes (not the puffed rice kind, these are gummy discs of joy), and the soothing quality of a huge bowl of soup. Maybe I was recently in Florida for four glorious days, basking in the heat, and maybe I needed a return to warmth when faced with today's drizzly SF weather—if only by way of soup. One more new find that's currently combating the cold is the yummy Red Velvet Tea that arrived today. Hello, cake in a cup! Between the tea and the soup, it's almost like being back on the beach.